Looking for a yummy beef roast that’s tender, juicy, and full of flavor? This easy oven-roasted beef recipe is just what you need! Whether it’s a family dinner or a special occasion, this dish will make everyone happy with its rich taste and simple steps.

Using basic ingredients like bacon lard, fresh rosemary or dried, and a cut of beef like chuck roast, top sirloin roast, or eye of round roast, this recipe creates a tender roast beef that melts in your mouth.
Ruby Ann and I make this often in the autumn and winter, and everyone loves it! We even made a video to show you how—check it out below. To us, this is the ultimate autumnal meal!!
Why You Will Love This Recipe
Tender and Juicy: Cooking the beef slowly at a lower temperature makes it super tender and juicy. Using a meat thermometer helps get the internal temperature just right, ensuring perfect results.
Simple to Make: With easy-to-find ingredients like olive oil or bacon fat, fresh rosemary or dried, black pepper, and garlic, you don’t need fancy ingredients to make this tender roast beef.
Versatile: This roast beef is perfect for a special occasion or a cozy family dinner. Leftovers can be used for sandwiches, tacos, or salads, so you can save time on other meals.

Tips for Making the Best Oven Tender Beef Roast
- Pick the Right Cut of Beef: The best beef for roasting includes chuck roast, top round, rump roast, or eye of round roast. These cuts of beef have the right amount of fat to make them tender when cooked slowly.
- Season Generously: Rub the outside of the roast with olive oil or bacon lard, salt, black pepper, and fresh rosemary. Seasoning makes the roast taste amazing.
- Brown the Meat: Before roasting, brown the beef on all sides in a hot cast iron skillet or Dutch oven with some olive oil or bacon fat. This step keeps the juices inside and adds a yummy crust.
- Cook Low and Slow: For the best results, cook the beef at a lower temperature, around 325°F, for several hours. This slow cooking makes the meat tender without drying it out.
- Use a Meat Thermometer: To cook your roast perfectly, use an oven-safe or instant-read thermometer. The inside temperature should be 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
- Let it Rest: After cooking, cover the beef with aluminum foil and let it rest for 10-15 minutes before slicing. This lets the juices spread through the meat, keeping it tender and juicy.
- Slice Against the Grain: Always cut the beef against the grain to make the slices tender and easy to chew.
FAQ for Easy Oven Tender Beef Roast
What cut of beef is best for a tender roast?
The best cuts for a tender roast include chuck roast, top round, rump roast, and eye of round roast. These cuts are great for slow cooking, which makes them tender and juicy.
How long should I cook a beef roast in the oven?
The cooking time depends on the size and cut of the roast. A 3-4 pound roast usually takes about 2-4 hours at 325°F. Use a meat thermometer to check the internal temperature: 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
Do I need to sear the beef before roasting?
Yes, searing the beef before roasting is a good idea. Searing the outside of the roast on medium-high heat in a Dutch oven or cast iron skillet with some olive oil or bacon fat helps lock in the juices and adds a flavorful crust to the meat.
Can I make this recipe in a slow cooker?
Yes! For a slow cooker pot roast, season and sear the beef like usual. Then, put it in a slow cooker, add your liquids like beef broth and red wine, and cook on low heat for 6-8 hours or until the meat is tender.
What’s the best way to make sure my roast is cooked just right?
The best way to make sure your roast is cooked perfectly is to use an oven-safe or instant-read meat thermometer. Stick the thermometer into the thickest part of the roast to check the inside temperature and avoid overcooking.
Should I let the roast rest after cooking?
Yes, letting the roast rest for 10-15 minutes after cooking is super important. Cover it with aluminum foil during this time. Resting lets the juices move around the meat, making it more tender and flavorful.
Can I use the drippings to make gravy?
Yes! After taking the roast and vegetables out, skim off any extra fat from the drippings in the Dutch oven. Place the pan over medium heat, whisk in a tablespoon of flour, and cook until the gravy thickens. Season with salt and pepper to taste.
How should I store leftover beef roast?
Store leftover roast beef in an airtight container in the fridge for up to 4 days. For longer storage, wrap the roast tightly in plastic wrap or aluminum foil and put it in a freezer bag. It can be frozen for up to 3 months.
Can I reheat the beef roast without it drying out?
To reheat without drying out, put the beef in a baking dish with a little beef broth or water, cover with foil, and heat in the oven at 325°F until warmed through. This method helps keep it moist.
What can I do with leftover roast beef?
Leftover roast beef can be used in sandwiches, tacos, fajitas, stir-fries, or salads. You can also add it to soups, stews, or casseroles for a quick and yummy meal.
Tools you may need
- Enameled Cast Iron Dutch Oven
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Veggie Peeler
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Ingredients you will need
Beef Roast (3-4 lbs): Pick a cut like chuck roast, top-round roast, or eye of round roast for the best results.
Olive Oil: Adds moisture and helps the seasonings stick to the beef.
Fresh Rosemary: Adds a nice, earthy flavor to the roast.
Garlic Cloves: Gives a strong, tasty flavor.
Black Pepper: Essential for seasoning and making the beef taste even better.
Salt: Brings out the natural flavors of the beef.
Red Wine: Adds richness to the gravy.
Beef Broth or Beef Stock: Keeps the meat moist and adds flavor to the gravy.
Onions: A strong-flavored vegetable that’s great in lots of recipes.
Carrots: A sweet, crunchy root vegetable that’s yummy in stews and salads.
Potatoes: A starchy tuber that’s super versatile and used in many dishes.
Thyme: A fragrant herb that adds a subtle flavor.
Bay Leaf: A fragrant herb often used in soups and stews.

How to Make the Perfect Oven Tender Beef Roast
1. Preheat the Oven: Set your oven to 325°F. This lower temperature helps cook the roast slowly, making it tender.
2. Prepare the Beef: Rinse and dry your beef roast. Rub it with olive oil, then season it well with salt, black pepper, and fresh rosemary. Let it sit at room temperature for about 30 minutes.
3. Sear the Meat: In a hot cast iron Dutch oven, add a little olive oil and brown the roast on all sides over medium-high heat. This step locks in the juices and gives the roast a yummy crust.
4. Add the Liquid and Aromatics: Pour in 1 cup of red wine and 2 cups of beef broth around the beef. Add garlic cloves and a few sprigs of rosemary. These ingredients help make a tasty gravy.
5. Cook the Roast: Cover the Dutch oven with a lid and place it in the preheated oven. Cook the beef roast for 2-4 hours, depending on the size of the roast, until it reaches the desired internal temperature. Use a meat thermometer to check if it’s done.
6. Rest the Beef: When the roast is done, take it out of the oven and let it rest on a cutting board, covered with aluminum foil, for 10-15 minutes.
7. Make the Gravy: While the beef rests, skim off any extra fat from the liquid in the Dutch oven. Put the pan over medium heat, add a tablespoon of flour, and whisk until the gravy thickens. Season with salt and pepper to taste.
8. Slice and Serve: Slice the roast against the grain into thin pieces and serve with the gravy.
How to Make the Perfect Gravy
1. Remove the Roast and Vegetables: Take the roast and vegetables out of the pan, set them aside on a warm plate, and cover them with aluminum foil to keep warm.
2. Skim the Fat: Skim off any extra fat from the top of the pan drippings to make sure your gravy isn’t too greasy.
3. Heat the Pan: Put the pan with the drippings over medium heat.
4. Add Flour: Sprinkle in a tablespoon of flour. Whisk it well to mix the flour with the drippings, making sure there are no lumps. This is the base of your gravy.
5. Simmer and Thicken: Let the mixture simmer, whisking often, until it thickens. If the gravy gets too thick, add more beef stock to get the right consistency.
6. Season to Taste: Taste the gravy and add salt and freshly ground black pepper if needed.
7. Strain for Smoothness: For smooth gravy, pour the mixture through a fine mesh sieve to catch any lumps or bits.

Storage and Leftovers
- Reheating: To reheat, place the beef in a baking dish with a little beef broth or water, cover with foil, and warm in the oven at 325°F until heated through. This prevents the meat from drying out.
- Airtight Container: Store any leftover roast beef in an airtight container in the refrigerator for up to 4 days.
- Freezer Storage: For longer storage, wrap the beef tightly in plastic wrap or aluminum foil and place it in a freezer bag. Freeze for up to 3 months.
Pairing and Serving Suggestions
- Side Dishes: Serve this roast with classic sides like mashed potatoes, roasted vegetables, or a fresh green salad.
- Leftover Ideas: Use leftover beef for sandwiches or fajitas, or stir it into a hearty soup for a delicious next-day meal.
For even more delicious, homemade treats, explore our favorite cozy recipes below;
- Artisan Sourdough Baguette Recipe
- Easy Whole Wheat Sourdough Sandwich Bread Recipe
- Homemade Lacto Fermented Mason Jar Sauerkraut Recipe
- Traditional Irish Soda Bread Recipe
- Whole Wheat Sourdough Irish Soda Bread (discard or starter)
We hope you love this Pot Roast recipe as much as we do. If you decide to whip up a pot of roast beef, please tag us @themoderndaycottage on Instagram and leave a comment below. And don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures. Happy Baking

Easy Oven Tender Beef Roast + Video (how to make)
Are you looking for a tasty and simple beef roast that’s juicy, tender, and full of flavor? Try making an oven-roast beef! With the right mix of herbs, spices, and seasoning, this roast will be a hit with your family or guests.
Ingredients
- 3-4 lb. Beef Roast
- 2 cups of Beef Broth
- 1-2 (1/2 c.) Small Onions
- 3/4 cup of Red Wine
- 1 tsp. of Dried Rosemary
- 1 tsp. of Dried Thyme
- 1 tsp. of Cracked Black Pepper
- 2 tsps of Sea Salt
- 4 Cloves of Garlic
- 2-3 Red Potatoes or Russet Potatoes
- 4 Sticks of Celery
- 2-3 Medium Carrots
- 1 Bay Leaf
- 2-3 Tbsps. of Bacon Fat or Olive Oil (to coat the roast before searing)
- 1 Tbsp. of All Purpose Flour *For The Gravy
Instructions
- First, preheat your oven to 325°F. This lower temperature helps cook the roast slowly, making it tender. Next, rinse and dry your beef roast. Rub it with olive oil, then season it well with salt, black pepper, and fresh rosemary or dried rosemary. Let it sit at room temperature for about 30 minutes.
- Heat a cast iron Dutch oven and add a little olive oil. Brown the roast on all sides over medium-high heat. This step locks in the juices and gives the roast a yummy crust.
- Pour in 1 cup of red wine and 2 cups of beef broth around the beef. Add garlic cloves and a few sprigs of rosemary or use dried rosemary. These ingredients help make a tasty gravy.
- Cover the Dutch oven with a lid and place it in the preheated oven. Cook the beef roast for 2-4 hours, depending on the size of the roast, until it reaches the desired internal temperature. Use a meat thermometer to check if it’s done.
- When the roast is done, take it out of the oven and let it rest on a cutting board, covered with aluminum foil, for 10-15 minutes.
- While the beef rests, skim off any extra fat from the liquid in the Dutch oven. Put the pan over medium heat, add a tablespoon of flour, and whisk until the gravy thickens. Season with salt and pepper to taste.
- Finally, slice the roast against the grain into thin pieces and serve with the gravy.
Notes
- Pick the Right Cut of Beef: The best beef for roasting includes chuck roast, top round, rump roast, or eye of round roast. These cuts of beef have the right amount of fat to make them tender when cooked slowly.
- Season Generously: Rub the outside of the roast with olive oil or bacon fat, salt, black pepper, and fresh rosemary. Seasoning makes the roast taste amazing.
- Brown the Meat: Before roasting, brown the beef on all sides in a hot cast iron skillet or Dutch oven with some olive oil or bacon lard. This step keeps the juices inside and adds a yummy crust.
- Cook Low and Slow: For the best results, cook the beef at a lower temperature, around 325°F, for several hours. This slow cooking makes the meat tender without drying it out.
- Use a Meat Thermometer: To cook your roast perfectly, use an oven-safe or instant-read thermometer. The inside temperature should be 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
- Let it Rest: After cooking, cover the beef with aluminum foil and let it rest for 10-15 minutes before slicing. This lets the juices spread through the meat, keeping it tender and juicy.
- Slice Against the Grain: Always cut the beef against the grain to make the slices tender and easy to chew.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 2804Total Fat: 175gSaturated Fat: 69gTrans Fat: 0gUnsaturated Fat: 82gCholesterol: 1089mgSodium: 3120mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 275g
“The Modern Day Cottage” are not dietitians or nutritionists, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
this page https://web-smartwallet.org/