Reverse Sear Roast Beef Recipe

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Rest Time: 15 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 4-6 servings 1x
  • Category: Entrée
  • Method: Reverse Sear
  • Cuisine: American


Use the reverse sear method for perfect roast beef and serve with your favorite sides.


  • 1 Tbsp. salt
  • 1 (3 – 4 lb.) beef rump roast, room temperature
  • 2 Tbsp. olive oil


  1. Place oven rack in middle position. Preheat oven to 220°F. 
  2. Place beef roast on the center of a 13×18-inch sheet pan fitted with a cooling rack. Pat roast dry with paper towels, rub with salt.
  3. Place sheet pan in oven. Bake about 85 minutes or until internal temperature reaches 110°F for rare, 120°F for medium-rare, 135°F for medium, or 145°F for well.*  
  4. Remove pan from oven, set aside.
  5. In a medium skillet heat olive oil over medium-high heat until shimmering. Add roast, sear well on all sides.
  6. Remove pan from heat; transfer roast to cutting board, let rest 15 minutes. Slice thin for serving or storing.


*Internal cooking temperatures are not the final serving temperature. Carryover cooking and searing will increase the internal temperature to reach the desired doneness.