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Easy beef roast recipe

Ingredients: 3–4 lb (1.4–1.8 kg) beef roast (chuck, rump, or bottom round), 2 tbsp olive oil, 1 tbsp kosher salt, 1 tsp black pepper, 2–3 cloves garlic (minced), 1–2 tsp dried thyme or rosemary, 1 large onion (sliced), 2–3 cups beef broth (or water), optional: 2 tbsp Worcestershire sauce. Steps: 1) Heat oven to 325°F

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  1. Easy Beef Roast Recipe (En-US)

    Ingredients: 3–4 lb (1.4–1.8 kg) beef roast (chuck, rump, or bottom round), 2 tbsp olive oil, 1 tbsp kosher salt, 1 tsp black pepper, 2–3 cloves garlic (minced), 1–2 tsp dried thyme or rosemary, 1 large onion (sliced), 2–3 cups beef broth (or water), optional: 2 tbsp Worcestershire sauce. Steps: 1) Heat oven to 325°F (163°C). Pat roast dry. Rub with oil, salt, pepper, garlic, and herbs. 2) Place onion in a roasting pan; set roast on top. Pour in broth (enough to come about 1/3 up the roast). 3) Cover tightly with foil or a lid and roast until tender. Timing guide: Roast about 20–25 minutes per pound for medium-rare to medium, but tenderness matters more than time. Use a meat thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium. For fork-tender shredding, cook longer until 190–205°F (88–96°C). Finish: Rest 15–25 minutes before slicing. Optional gravy: Skim fat, simmer pan juices with a splash of broth, then thicken with a cornstarch slurry if desired.

  2. Quick Tips for Best Results

    Choose a roast with some marbling for better flavor. Keep the pan covered for most of the cook time to prevent drying. If the liquid reduces too much, add a little more broth. Resting helps juices redistribute for a juicier slice.

  3. Professional-care note (Health)

    If you have dietary restrictions (e.g., low-sodium needs) or medical conditions affecting food safety, consider using reduced-sodium seasonings and follow safe handling practices. Cook beef to safe internal temperatures and refrigerate leftovers within 2 hours.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

What cut of beef is best for an easy roast?

Chuck roast or bottom round are forgiving and become tender with slower cooking; eye of round is leaner and benefits from careful temperature control.

Can I make this in a slow cooker?

Yes. Sear the roast first, then cook on low 7–9 hours (or high 4–5 hours) with broth and aromatics until tender.

How do I store and reheat leftovers?

Cool, refrigerate up to 3–4 days, or freeze up to 2–3 months. Reheat gently (covered) to avoid drying out.

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