This Prosciutto Wrapped Beef Roast is bursting at the seams with flavor! Slather beef ribeye or tenderloin in a mixture of pesto and sundried tomatoes, cover it with savory prosciutto, and cook it to perfection. Each bite is crispy on the outside yet melt-in-your-mouth tender on the inside. If you love this, you need to try my Dutch Oven Pot Roast, Classic Pot Roast, Mississippi Pot Roast, or Italian Pot Roast.
Now, this is a recipe I know y’all will love! It’s hearty, comforting, filling, and great for the whole family. A beef roast is comfort food at its finest, and I’ve decided to jazz it up with some serious flavor! I’m talking about pesto, sun-dried tomatoes, prosciutto, and fresh basil all mixed into one incredibly delicious meal.
What Is A Beef Roast?
The name beef roast describes a cooking technique rather than a specific recipe itself. To make a beef roast, a certain cut of meat is slow-cooked until done — usually in an oven. If cooked appropriately, a crispy layer is formed on the outside, encasing a tender, juicy, and flavorful interior.
In this recipe, I decided to go with a beef ribeye roast coated in a mixture of pesto and sun-dried tomatoes before wrapping it in prosciutto. This Italian-inspired roast boasts herbaceous and savory flavors that will have the whole family asking for seconds!
Beef Roast Versus Pot Roast
I think it’s safe to say both beef roasts and pot roasts are reserved for special occasions, but did you know they are not one and the same? So, what are the differences? Let me tell you all about them!
While a pot roast is cooked in liquid, a beef roast is cooked dry in its own juices. The end result of a pot roast is literal melt-in-your-mouth tenderness. On the other hand, a beef roast should be dark brown and crispy on the outside, yet uniformly tender on the inside. You’ll still be able to slice a beef roast though since it isn’t quite as tender as a pot roast.
Besides the cooking methods, these two meals are traditionally made from different cuts of beef. A beef roast is prepared with tender cuts like prime rib, tenderloin, or top sirloin while a pot roast is often made with tougher cuts such as chuck roast, brisket, or round steak.
What Is The Best Cut Of Meat To Use?
As I mentioned, there are a few options when it comes to a beef roast. However, I recommend using one of these two:
- Ribeye roast — The boneless center cut of the rib section. Higher fat content, tender, and extremely flavorful.
- Tenderloin — The most tender of all the cuts you can use for a beef roast. Contrary to ribeye roast, tenderloin contains barely any fat. This can make it more unforgiving to cook, so it’s important to nail the right temperature.
- Prosciutto — The beef is wrapped with prosciutto to provide an ultra-savory flavor and crispy texture, which I think really elevates this roast. You may need to use a few more or fewer slices than listed in the recipe depending on the size of the slices and the cut of beef you choose.
- Pesto — I used Barilla Genovese pesto for the rub, which is super creamy and flavor-intense. You can also use homemade or another store-bought pesto.
- Sun-dried tomatoes — Combined with basil pesto, I think sun-dried tomatoes give this beef roast the pop of flavor it needs!
- Beef — Both beef ribeye roast and beef tenderloin roast work well for this recipe as they are very tender and cook relatively fast. Since all cut sizes and ovens vary, it’s important to monitor your beef roast closely. As a general rule, I always recommend using a meat thermometer for the most accurate results.
- Italian herb seasoning — I’m going all the way with the Italian flavors in this beef roast! You can use a pre-made Italian mix or make your own. It’s an easy and cost-effective option.
- Salt & pepper — To season the beef roast. Don’t be shy with the salt and pepper as beef tenderloin needs to be seasoned especially well.
- Basil — I use fresh basil to top the beef roast after it’s done cooking. I think the bright green color and vibrant flavor absolutely make this recipe, but you can use other fresh herbs like oregano or rosemary if you’d like!
How To Make A Beef Roast
- Wrap the Beef – Preheat your oven to 400 degrees F. Place half of the prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangular shape. Repeat with the remaining prosciutto slices at the long side of the first rectangle.
- Make the Rub – Finely chop the sun-dried tomatoes, then mix them with the pesto in a small bowl.
- Season the Beef – Generously season the roast with Italian seasoning, kosher salt, and pepper. Carefully spread the Barilla Genovese Pesto and sun-dried tomato mixture evenly over the entire roast.
- Wrap the Beef – Place the beef on the prosciutto, then roll it until the beef is enclosed. Transfer the wrapped beef to a roasting pan with the seam-side facing downwards. If you’d like, use butcher’s string to tightly secure the prosciutto, then tent the roast with a sheet of aluminum foil.
- Roast the Beef – Roast the prepared beef with foil on top. At the 25-minute mark, remove the foil and continue to roast it until medium, or until cooked to your liking. If you are using a meat thermometer, it should read 140 degrees F.
- Serve – Transfer the beef roast to a plate, and cover it with foil. Set the plate aside to rest, then serve it topped with fresh basil.
How To Tell If It’s Done
If you are new to cooking beef roasts, I highly suggest using a meat thermometer. It’s the best way to determine if your meat is evenly cooked.
To check the temperature of your roast, insert the thermometer through the side of the beef until the tip reaches the center. Make sure to avoid touching any bone or fat (it may take a few practice runs to get the right feel).
Remove the beef roast from your oven once your thermometer reads about 5-10 degrees F lower than your desired doneness. For reference, these are the temperature ranges you’re looking for:
- Medium-rare: 130-140 degrees F
- Medium: 140-150 degrees F
- Medium-well: 150-155 degrees F
- Well-done: 160-165 degrees F
Serve this beef roast at Thanksgiving, Christmas, or your next Sunday dinner with some delicious sides. My personal favorites include Garlic Bread, Southern Green Beans, Cauliflower Grits, Smashed Potatoes, or Fingerling Potatoes.
Tips And Tricks
I seriously can’t stress using a meat thermometer enough for making a beef roast! It’s important to be able to check the doneness of the meat unless you are comfortable using the finger test.
Also, do NOT be shy with the seasonings here y’all. What will set your beef roast apart from other bland recipes is an ample amount of seasonings and pesto rub.
If your cut of beef is much bigger on one end, it’s best to tie it with butcher’s twine for a more even roast. Most butcher shops will do this for you if you ask.
Once you’ve removed it from the oven, let your beef roast rest. You don’t want the juices spilling out everywhere when you go to slice it!
What To Do With Leftovers
- Fridge: Keep your beef roast in the fridge for up to 4 days. I recommend using an air-tight glass container to lock in the flavors.
- Freezer: To freeze, let the roast completely cool first. Add it to a freezer-safe bag or container, and store your cooked roast in the freezer for up to 3 months.
Reheating roasts can be tricky because they tend to dry out. However, following these steps will ensure the best flavor and texture:
- Add the roast to a wire rack, then transfer it to a baking sheet in the middle rack of an oven.
- Cook on 250 degrees F until the meat registers an internal temperature of 120 degrees F. This may take 20-60 minutes depending on the size of the roast.
- Sear both sides of the roast in an oiled skillet for about 1 minute per side.
More Tasty Beef Recipes
Here are a few more of Grandbaby Cakes’ flavorful beef recipes:
Frequently Asked Questions
Why do I need to rest the meat before slicing it?
An important part of a flavorful and moist beef roast is the juices. If you cut into your roast too soon, the juices will not have time to settle and redistribute. This will result in them spilling out, leaving you with a dry, bland roast. It’s best to let it rest for at least 15-30 minutes.
Do I need to sear beef tenderloin prior to roasting it?
No, you do not need to sear beef tenderloin before roasting it. You can achieve a crispy brown crust in the oven alone.
How can I make cutting my beef roast easier?
If your roast is still pretty squishy and difficult to cut, you most likely need to let it rest for a little while longer. Leave it for another 5-10 minutes, then try again.
Prosciutto-Wrapped & Pesto-Rubbed Beef Roast
- 12-14 slices prosciutto will depend on brand/size of package
- 6 oz favorite pesto can be homemade or store bought
- 4-6 Sun-Dried Tomatoes medium to large-sized from a jar
- 2.5-3 lbs Beef Ribeye Roast or Beef Tenderloin
- 2 tablespoons Italian Herb Seasoning
- Kosher Salt and Freshly Cracked Black Pepper
- Fresh Basil Leaves
- Preheat the oven to 400 degrees.
- Place half the prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangle. Repeat with the remaining prosciutto slices, slightly overlapping, at the long side of the first rectangle.
- Finely chop the sun-dried tomatoes, then transfer them to a small bowl. Add the pesto to the small bowl and mix thoroughly.
- Generously season the roast with Italian seasoning, kosher salt, and pepper. Evenly, and carefully, spread the Barilla Genovese Pesto and sun-dried tomato mix over the entire roast.
- Place the beef on the prosciutto. Roll up to enclose the beef. Place the beef, seam-side down, in a roasting pan. If desired, use butcher’s string to tightly secure the prosciutto to the roast. Tent the roast with a sheet of aluminum foil.
- Roast for 25 minutes, then remove the foil and continue to roast for an additional 25 minutes for medium or until cooked to your liking. If using a meat thermometer, it should read 140F.*
- Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest. Top with fresh basil.