Roast Beef
This Roast Beef recipe delivers melt-in-your-mouth slices, perfect for family dinners, meal prep, and cozy lunches.
Ingredients
Main Ingredients
- 3-4 lb beef roast Chuck roast, bottom round, or sirloin tip work great.
- 2 tablespoons olive oil Can swap for avocado oil if preferred.
- 3 cloves garlic, minced Fresh is best but dried can work in a pinch.
- 1 tablespoon rosemary, chopped Fresh is preferred.
- 1 tablespoon thyme, chopped Fresh is preferred.
- 2 teaspoons salt Use low-sodium broth if watching salt.
- 1 teaspoon black pepper
- 1 cup beef broth Can use low-sodium broth.
- to taste carrots and potatoes for serving Optional sides.
Instructions
Preparation
- Preheat your oven to 300°F (150°C).
- Rub the beef roast with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Let the roast rest for 20-30 minutes to come closer to room temperature before searing.
Searing
- Heat a skillet over medium-high heat and sear the roast on all sides until browned (3-5 minutes per side).
Roasting
- Place the roast in a roasting pan, add the beef broth, and cover with foil.
- Roast in the preheated oven for 3-4 hours, or until tender. Check at 3 hours for fork tenderness.
Resting and Serving
- Let the roast rest for 15 minutes before slicing.
- Serve with your favorite sides like roasted carrots and potatoes.
- For gravy, reduce pan juices on the stove and whisk in broth or butter.
Notes
Keeps well in the fridge for 3-4 days, or freeze leftovers for up to 3 months. Reheat gently to avoid drying out. Don't be afraid to experiment with flavors like Dijon or Worcestershire.