Cooking beef roasts is a timeless culinary art that brings out the rich, hearty flavors of beef in the most satisfying way. Whether it’s a Sunday family dinner or a special gathering, a perfectly cooked beef roast delivers tenderness, juiciness, and mouthwatering aroma that everyone loves. The key lies in choosing the right cut, proper seasoning, and slow roasting to perfection. This recipe will guide you through an easy yet flavorful method to create a tender, juicy beef roast that will become your signature dish.
Ingredients
- 3 to 4 pounds beef roast (ribeye, sirloin tip, or chuck roast)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 1 cup beef broth
- 2 onions, quartered
- 3 carrots, peeled and cut into chunks
- 3 potatoes, cut into wedges
Instructions
- Preheat your oven to 350°F (175°C). Pat the beef roast dry with a paper towel to remove excess moisture. Rub olive oil all over the meat to help it brown evenly.
- Mix salt, pepper, garlic powder, onion powder, thyme, and rosemary in a small bowl. Rub this spice mix thoroughly over the roast, covering all sides.
- Place the roast in a roasting pan and surround it with onions, carrots, and potatoes. Pour beef broth into the bottom of the pan to keep the roast moist.
- Cover the roast loosely with aluminum foil and roast in the preheated oven for 2½ to 3 hours, or until the internal temperature reaches 145°F (63°C) for medium doneness.
- Remove the foil during the last 30 minutes to allow the roast to brown beautifully.
- Once done, take out the roast and let it rest for at least 10 to 15 minutes before slicing. This allows the juices to redistribute for a tender and flavorful result.
- Serve hot with roasted vegetables and a drizzle of the pan juices for added flavor.