Better than Store-Bought (Homemade) Roast Beef (Save $$$)

If you love roast beef but hate spending somewhere between ten and twenty dollars per pound at the supermarket, this recipe will solve all your roast beef problems! Not only does this roast beef taste better than store-bought, it costs less than half, and with only 5 ingredients, it’s super simple to make!

Juicy and tender, this roast beef is cooked to a perfect rare to medium-rare temperature (the way roast beef should be).

The Dollar Cost of Buying Roast Beef From the Supermarket

At most supermarkets in the northeastern United States, you can expect to pay around $13.99 per pound for the (cheap) store-brand version of roast beef and upwards of $17.49 per pound for the brand-name versions.

Beef top round or bottom round (what roast beef is made from) will cost you somewhere between five dollars and seven dollars per pound.

Taking into account the price of the few other ingredients that go into making roast beef at home, you still save on average, around $9 per pound!

The Health Cost of Buying Roast Beef From the Supermarket

Not only will you save some significant money by making roast beef at home, but it also has health benefits. As you’ll see in the ingredients listed below, there are only five simple ingredients to this recipe.

I will note that some brand-name versions of roast beef are very similar and only contain only a few ingredients, but as I mentioned earlier, that comes at a cost.

As a roast beef consumer, beware that many of the cheaper versions come with several ingredients other than the beef itself.

The ingredients in cheaper brands of roast beef include all or some of the following:

• Sodium Phosphate
• Dextrose
• Potassium Lactate
• Hydrolyzed Soy Protein
• Yeast Extract
• Sodium Diacetate
• Caramel Color

Better than Store-Bought Roast Beef Ingredients

• 1 1/2 – 2 pounds top round or bottom round roast
• 1 tablespoon canola oil
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 2 tablespoons fresh rosemary, minced

Ingredient Notes

• You can use top or bottom round for this recipe. I used bottom round because that’s what I had available however, I recommend using top round because it is the more tender option of the two.

Recipe Notes

• In my opinion, the more rare the roast beef is, the better. However, I do understand that not everyone likes their meat bloody. You can cook your roast beef longer, to your desired doneness but I caution you to not overcook it. If you cook it any more than medium rare, the beef will start to get tough.
  Rare (120 degrees – 130 degrees Fahrenheit)
  Medium Rare (130 degrees – 140 degrees Fahrenheit)
• Because of the short cooking time, if you slice the beef too thick, it will be tough. I recommend using a very sharp knife to slice your beef as thin as possible. If you make roast beef a lot and plan on using it for sandwiches, I recommend investing in a deli slicer.
• If you’re using this roast beef for anything other than sandwiches, I recommend slicing it right after the 10-minute resting period. If you’re using it for sandwiches, allow the beef to completely cool, it’ll be easier to slice.

Equipment Needed for Better than Store-Bought Roast Beef

• 1 non-stick baking pan
• 1 food thermometer
• 1 deli slicer (optional)

How to Store Roast Beef

Leftover roast beef can be stored in the refrigerator in an air-tight container for up to five days.

How to Use This Recipe

When sliced really thin, this roast beef is perfect for roast beef sandwiches or sliders. When it’s sliced a bit thicker (1/8″ – 1/4″), it’s great by itself or pairs nicely with some delicious homemade gluten-free gravy. All you have to do is add some mashed potatoes and voila!

The beauty of Flavor Ratios is that we blend flavor combinations according to OUR own preferences. All recipes you find on this site serve as a guide. Who am I, to limit the amount of rosemary you put on your roast beef? That would be wrong, and honestly, it’d keep me awake at night knowing your meal could’ve been better!

How to Make Better than Store-Bought Roast Beef

1. Preheat oven to 425 degrees Fahrenheit.
2. Place roast on a non-stick baking pan.
   
3. Rub all sides of the roast with canola oil.
4. Season all sides of the roast with salt, pepper, and rosemary.
   
5. Place roast in the oven for about 40 minutes.
   
6. Allow the roast to rest for at least 10 minutes. If you’re using the roast beef for sandwiches and you have more time to spare, I recommend allowing the roast to completely cool. It’s much easier to slice when it’s cold.
   
   
7. Check the internal temperature in the middle and on both sides of the roast to ensure even cooking (reference cooking temps above). Depending on the size of the roast, cooking times will vary greatly. For a more tender roast, it’s best to not cook it any higher than medium rare.
   
8. First, slice the roast in half with the grain to reduce the size then slice both halves against the grain for maximum tenderness.
   
9. Enjoy!
   

Watch How to Make Better than Store-Bought Roast Beef