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Homemade beef roast recipe

Ingredients: 3–4 lb (1.4–1.8 kg) beef roast (chuck, rump, or bottom round), 2–3 tbsp olive oil, 1 tbsp kosher salt, 1 tsp black pepper, 4–6 garlic cloves (minced), 2 tbsp fresh rosemary or thyme (or 1 tbsp dried), 1 large onion (sliced), 2–3 carrots (chopped), 2–3 celery stalks (chopped), 2 cups beef broth, and optiona

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  1. Homemade Beef Roast Recipe (En-US)

    Ingredients: 3–4 lb (1.4–1.8 kg) beef roast (chuck, rump, or bottom round), 2–3 tbsp olive oil, 1 tbsp kosher salt, 1 tsp black pepper, 4–6 garlic cloves (minced), 2 tbsp fresh rosemary or thyme (or 1 tbsp dried), 1 large onion (sliced), 2–3 carrots (chopped), 2–3 celery stalks (chopped), 2 cups beef broth, and optional 1–2 tbsp tomato paste or Worcestershire. Instructions: 1) Pat roast dry; season all over with salt and pepper. Rub with garlic and herbs. 2) Preheat oven to 325°F (163°C). Heat oil in a Dutch oven or heavy pot over medium-high; sear roast 2–4 minutes per side until browned. 3) Remove roast; sauté onion, carrots, and celery 3–5 minutes. Stir in tomato paste (optional). 4) Return roast, add broth (and a splash of water if needed), cover, and roast until tender. Typical timing: about 20–25 minutes per pound for medium-rare to medium, but use a thermometer for accuracy. 5) Rest 15–25 minutes before slicing. Optional: simmer the pan juices 5–10 minutes, then strain and thicken with a slurry if desired.

  2. Temperature & Doneness Guide

    For sliced roast, aim for: Medium-rare 135°F (57°C), Medium 145°F (63°C), Medium-well 155°F (68°C). Beef continues to rise during resting, so pull slightly early. For tougher cuts like chuck, many cooks roast until very tender (often higher internal temps) for best texture.

  3. Serving Ideas

    Serve with roasted potatoes, mashed potatoes, or buttered noodles. Spoon over pan gravy and garnish with chopped parsley. Leftovers are great in sandwiches, tacos, or chopped into soups.

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

FAQ

How do I prevent a dry roast?

Use a thermometer, don’t overcook, keep the roast covered while roasting, and rest it before slicing.

Can I make this in a slow cooker?

Yes. Sear first, then cook on LOW 7–9 hours (or HIGH 4–6) until tender; add broth and vegetables as you would for oven roasting.

Professional-care note for health?

If you have dietary restrictions (e.g., low-sodium, kidney disease) or need medical guidance, consult a qualified clinician/dietitian; also ensure safe food handling and cook beef to safe temperatures.

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