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.
Servings: 6 servings
Calories: 2804kcal
Ingredients
- 3-4 lb. Beef Roast
- 2 cups of Beef Broth
- 1-2 1/2 c. Small Onions
- ¾ 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.
Video
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
Serving: 1g | Calories: 2804kcal | Carbohydrates: 6g | Protein: 275g | Fat: 175g | Saturated Fat: 69g | Polyunsaturated Fat: 82g | Cholesterol: 1089mg | Sodium: 3120mg | Fiber: 1g | Sugar: 1g