How to Cook Roast Beef (Without Overthinking It)

There’s something about the smell of roast beef in the oven that just feels like home, right? Whether it’s for a Sunday dinner or a casual weeknight meal that feels a little more special, roast beef is one of those timeless dishes that never disappoints—especially when you're starting with real, quality ingredients.

At Ferguson Farms, we believe good food doesn't need to be complicated. If you’ve got a solid cut of grass-fed beef, a few simple seasonings, and a little time, you’re already halfway there.

Step One: Pick Your Roast

Not all roasts are the same—and that’s a good thing. Here are three solid choices depending on the mood you’re in:

• Chuck Roast: If you’re after fall-apart tender meat that practically melts, this one’s for you. It’s rich, flavorful, and perfect for slow cooking.
• Rib Roast: This is the crown jewel. Juicy, decadent, and great if you're feeding a crowd (or just want leftovers you’ll actually look forward to).
• Bottom Round Roast: Leaner and more budget-friendly. It shines when you cook it low and slow, then slice it up thin. Think roast beef sandwiches that put deli meat to shame.

How to Cook It — The Basics

You don’t need a culinary degree to pull this off. Here’s a no-fuss method we love.

What You’ll Need:

• 3–4 lb Ferguson Farms roast
• Olive oil or beef tallow
• Sea salt & black pepper
• Garlic powder
• Fresh or dried rosemary (optional but nice)
• A few carrots, onions, and celery for the roasting pan

Let’s Cook:

1. Bring It to Room Temp: Let the roast sit out for 30–60 minutes. Helps it cook more evenly.
2. Preheat Oven to 450°F
3. Season Generously: Rub your roast with olive oil or tallow. Sprinkle on the salt, pepper, garlic powder, and rosemary.
4. Sear for Flavor (Optional): Want that gorgeous brown crust? Sear the roast in a hot pan for 2–3 minutes per side.
5. Roast It: Place the roast in a roasting pan with your chopped veggies.
   • Cook at 450°F for 15 minutes,
   • then reduce to 325°F and keep roasting until the internal temp hits:
     • 135°F for medium-rare
     • 145°F for medium
6. Rest Before Slicing: Give it at least 15 minutes. The juices redistribute, and the result? Perfectly tender slices.

Helpful Tips from the Farm Kitchen

• Invest in a thermometer. It takes out the guesswork and prevents the dreaded overcook.
• Don’t rush the resting. It’s worth the wait—promise.
• Save those pan juices. A little drizzle over the sliced roast? Chef’s kiss.

Ready to Roast?

This is the kind of meal that feels special—but doesn’t require a ton of fuss. Just simple ingredients, a bit of patience, and that unbeatable flavor that only comes from grass-fed beef.

If your fridge is missing a roast, now’s the time to fix that. Pick up a Chuck Roast, a Rib Roast, or a Bottom Round Roast and treat yourself to a proper home-cooked meal.

You’ve got this. And if you mess up a little? Hey—it’s still roast beef. It’s gonna be delicious.

👉 Click here to get your Chuck Roast, a Rib Roast, or a Bottom Round Roast