Description
A classic and flavorful roast beef made tender and juicy with simple seasoning, slow-roasted to perfection for an elegant yet comforting main course.
Ingredients
- 3 lb beef chuck or rump roast
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 cup beef broth
- 1 large onion, sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions
- Preheat oven to 325°F (165°C).
- Pat the beef roast dry with paper towels.
- Rub the roast with olive oil, garlic, rosemary, thyme, salt, pepper, and paprika.
- Place onion, carrots, and celery in the bottom of a roasting pan.
- Set the seasoned roast on top of the vegetables.
- Pour beef broth into the pan.
- Cover tightly with foil or a lid.
- Roast for 2.5–3 hours until tender.
- Remove foil for the last 20 minutes to brown the top.
- Rest the roast for 15 minutes before slicing.
Notes
- Letting the meat rest helps retain juices.
- Slice against the grain for maximum tenderness.
- Pan juices can be turned into gravy.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American