Roast beef on a bamboo surface with a few slices laid over with peppercorn around it in front of a brown towel all on a wooden surface (with logo overlay)

The Welcoming Feast Roast Beef

No Hogwarts Feast is complete without a hearty, juicy roast beef after a day full of magical learning. This recipe is simple yet delicious!

Before trying this recipe, I had never eaten roast beef made in this way. Growing up, we didn’t eat a lot of beef because my mom refuses (the bloodiness grosses her out). I wanted to make a roast beef dinner as the main meal for one of our monthly Harry Potter Club get-togethers. I had to do some searching online for this one.

Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy, ketchup, and, for some strange reason, peppermint humbugs.
-Harry Potter and the Sorcerer’s Stone

“Must be nice,” Ron said abruptly, when they had sat down and started serving themselves roast beef and Yorkshire puddings.
-Harry Potter and the Goblet of Fire

The Welcoming Feast Roast Dinner
Hogwarts Castle at Wizarding World of Harry Potter in Orlando, FL

Of course, as with anything, there are many variations of the same recipe. Some required cooking all day long, and that just wasn’t going to happen in the Houston heat. Other recipes were very complicated. Especially for someone who’s never worked with this meat before except throwing it in the slow cooker. Then I found this recipe, and it looked easy enough.

The original recipe suggests choosing a cut of meat with a layer of fat on it, but I can’t stand fat on meat when I cook or eat. So I got the leanest one I could find. Of course, with rump roast, there aren’t any that are super-lean. So it still had a decent amount of fat to give the meat flavor.

Step by Step

The day before you want to make this roast beef, put the meat in the refrigerator to thaw. Then one hour before cooking, remove the meat from the refrigerator and set it out on the counter, covered, to let it come close to room temperature. You want the entire cut the same temperature. This allows the meat to cook more evenly. Sprinkle some salt on the meat while it sets.

Raw rump roast on a metal baking sheet sprinkled with salt and pepper

Preheat the oven to 375F. Uncover the roast and pat it dry, then use a sharp knife to make a few slits in the meat. Slice the garlic cloves into a few pieces and stick those into the slits in the meat. Rub the meat with olive oil and season with some salt and pepper.

Raw rump roast on a metal baking sheet sprinkled with salt and pepper and studded with slices of garlic

Place the entire thing on the middle oven rack with a pan below to catch the drippings. This is the first time I’ve ever cooked anything on the rack directly. I even cook my pizza on a stone. Start the roast at 375F for the first 30 minutes to brown the outside. Then lower the heat to 225F and cook another 1.5-2.5 hours. You want the meat to reach an internal temperature of 135F.

The Welcoming Feast Roast Dinner

Take the roast out of the oven and place it on a plate and form a tent with a piece of aluminum foil to keep it warm while the roast beef rests for 20-30 minutes. Some of the juices may leak, so make sure it is on something with sides.

Cooked beef roast on a round white plate tented with aluminum foil all on a wooden surface

Thinly slice to roast and serve warm!

Roast beef on a bamboo surface with a few slices laid over with peppercorn around it in front of a brown towel all on a wooden surface (vertical)

Recipe

Originally Published On: June 19, 2018

Last Updated On: November 28, 2019

Roast beef on a bamboo surface with a few slices laid over with peppercorn around it in front of a brown towel all on a wooden surface

Roast Dinner

No Hogwarts Feast is complete without a hearty, juicy roast beef after a day full of magical learning. This recipe is simple yet delicious!
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course: Main Dish
Cuisine: American
Keyword: beef, garlic, Harry Potter
Servings: 2 pounds
4.8 from 5 votes

Ingredients

  • 3 lbs rump roast (boneless)
  • 3 tsp salt
  • 1 tbsp olive oil
  • 3 cloves garlic (sliced in half or thirds)
  • 1 tsp pepper

Instructions

  • Thaw roast in the refrigerator the night before cooking
  • Remove from the refrigerator to come to room temperature for about one hour before cooking
  • Rub 2 tsp of salt on the roast while it sits covered
  • Preheat the oven to 375F
  • Make small slits in the roast and insert pieces of the sliced garlic in each slit
  • Rub the meat with olive oil and sprinkle with salt and pepper
  • Place the roast directly on the middle oven rack with a pan underneath to catch the drippings
  • Bake for 30 minutes at 375F then lower the temperature to 225F
  • Bake another 1.5-2.5 hours, until the internal temperature reaches 135F
  • Remove from the oven and place on a jellyroll pan
  • Make a tent out of aluminum foil to cover the roast and let it rest for 20-30 minutes
  • Cut into thin slices to serve

Notes

Nutrition calculated assuming a 10% loss in weight of meat when cooking.
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Nutrition Facts
Roast Dinner
Amount Per Serving (0.5 pounds)
Calories 346 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Cholesterol 141mg47%
Sodium 1523mg63%
Potassium 781mg22%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 51g102%
Vitamin C 1mg1%
Calcium 46mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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Roast beef on a bamboo surface with a few slices laid over with peppercorn around it in front of a brown towel all on a wooden surface (vertical with title overlay)

40 thoughts on “The Welcoming Feast Roast Beef”

  1. Yay more Harry Potter inspired recipes! As a vegan myself I will most likely not make this but I know some of my family members will appreciate this 🙂

  2. YOU ARE IN A HARRY POTTER CLUB! I want to be your best friend… seriously. That roast is beautiful and my pregnant belly wants to eat it ASAP

  3. We’ve never prepared roast this way either. Interesting! And it looks delicious. How do I join your HP club??!! That sounds like a lot of fun.

  4. oh my gosh, you quoted Harry Potter! As a kid, I would dream to be a part of those feasts! I want to be a part of this Harry Potter club it sounds like so much fun!
    Thank you for sharing this recipe, I feel closer to being a part of a real feast now 🙂

    1. I would love to go to Hogwarts, too, and also dreamed of the amazing food at the feasts. That’s why we started making so much Harry Potter-inspired food with my monthly get-together 🙂

  5. This is adorable! Love how you recreated the meal. Harry Potter World in Orlando is the coolest place ever! And this meal looks incredible!

    1. I really enjoy trying to recreate meals like this. It’s so fun to try to figure it out based on a description. And I can’t wait to go back to Wizarding World next time we are in Orlando visiting friends and family!

  6. That garlic has my mouth watering. I love love love garlic, and it’s really good for you too. My husband would probably love me forever if I made this. I’ll have to give it a try one weekday or better yet on a weekend.

  7. Stephanie Cruz

    How is it possible for one to read this, look at that mouth watering dish and not feel hungry… and love that it looks so easy to make too!

  8. I am thinking seriously to make this for my Christmas dinner party this year. I have not made the menu yet. I am saving this, I will share with you and will let you know how mine turns out.

  9. What a lovely idea for a family get together. I don’t eat meat, but for those that do this would be such a feast x

    1. This was one of the first things I ever cooked directly on the rack. The only problem is I forgot to clean the rack afterward this last time and the juices started burning next time I used the oven! So just make sure you clean it off once it’s cooled.

    1. This recipe is so easy, that’s why I like it. I cook a lot of chicken but don’t use beef a lot so I am not as confident with it. As long as you don’t overcook it, it’s a great one to start with.

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