The Ultimate Guide to Cooking the Perfect Beef Roast

When winter rolls in, it’s time to lean into comfort food—and nothing beats the smell of a beef roast slowly cooking in the oven. A proper roast is warming, filling, and surprisingly simple when you follow a few key rules.

At BLOKEWORKS, we’re all about honest, no-fuss meals that deliver big flavour. Below is a straightforward guide to cooking the perfect beef roast every time, whether you like it rare and juicy or well done and hearty.

Step-by-Step: How to Cook a Perfect Beef Roast

1. Preheat Your Oven

Always start by preheating your oven. The correct temperature depends on the cut of beef you’re using (see the Roast Cooking Guide below). A properly heated oven ensures even cooking and helps seal in the juices.

2. Prepare and Season the Beef

Lightly brush your beef roast with oil—olive oil or a neutral cooking oil works well. Season generously with salt and cracked black pepper. You can also add garlic, rosemary, thyme, or mustard if you want extra depth of flavour.

Place the roast fat-side up on a rack inside a roasting dish. This allows hot air to circulate evenly and lets the fat baste the meat as it cooks.

3. Cook and Check for Doneness

Roasting times are a guide, not a rule. Always check your beef just before the estimated cooking time is up to avoid overcooking.

You can test doneness without cutting into the meat:

• Rare: Soft when gently pressed

• Medium: Springy with some resistance

• Well Done: Very firm to the touch

If you prefer precision, a meat thermometer is ideal—but the touch test works surprisingly well once you get the hang of it.

4. Rest the Roast (Don’t Skip This Step)

Resting your beef is just as important as cooking it.

Once removed from the oven, loosely cover the roast with foil and let it rest in a warm place for 15 minutes before carving. This allows the juices to redistribute through the meat, giving you a tender, juicy roast instead of dry slices.

Beef Roast Cooking Guide (Per 500g)

High-Heat Roasts

Cuts: Rib Eye, Scotch Fillet, Rump Fillet
Oven Temperature: 200°C

• Rare: 20 minutes

• Medium: 25 minutes

• Well Done: 30 minutes

Slow-Roast Cuts

Cuts: Tenderloin, Standing Rib Roast, Bolar Blade
Oven Temperature: 160°C

• Rare: 25 minutes

• Medium: 30 minutes

• Well Done: 35 minutes

Pro Tips for a Better Roast

• Take your beef out of the fridge 30 minutes before cooking to bring it closer to room temperature.

• Don’t overcrowd the roasting dish—space equals better browning.

• Save the pan juices for gravy. A splash of red wine or stock goes a long way.

A good beef roast is winter cooking at its best—simple, satisfying, and built to be shared. Nail these basics and you’ll have a reliable, go-to meal for cold nights, Sunday dinners, or whenever you feel like cooking something proper.

Easy Roast Cooking Guide