Transform your dinner table with Juicy and Tender Beef Roast, a comforting, flavorful centerpiece that’s slow-cooked to perfection. With its rich aroma and melt-in-your-mouth texture, this juicy and tender beef roast recipe is ideal for family gatherings, holiday feasts, or cozy Sunday dinners. Simple to prepare yet impressive to serve, this roast delivers savory goodness with every juicy slice, making it a must-try for any home cook.
Why You’ll Love Juicy and Tender Beef Roast
- Rich Flavor: A savory marinade infuses the beef with herbs and spices.
- Simple Ingredients: Uses pantry staples for an accessible recipe.
- Crowd-Pleaser: Perfect for feeding a group or impressing guests.
- Versatile: Customize with your favorite herbs or veggies.
- Great Leftovers: Ideal for sandwiches, salads, or stir-fries.
Ingredients for Juicy and Tender Beef Roast
Here’s what you need for this juicy and tender beef roast recipe (serves 6–8):
Main Ingredients:
- 3–4 lb (1.4–1.8 kg) beef roast (chuck or brisket)
- 3 tbsp (45ml) olive oil
- 4 cloves garlic, minced
- 1 tbsp (3g) fresh rosemary, chopped
- 1 tbsp (3g) fresh thyme, chopped
- 2 tsp (12g) salt
- 1 tsp (4g) black pepper
- 1 cup (240ml) beef broth
- 1 large onion (150g), sliced
- 3 large carrots (200g), chopped into chunks
- 3 stalks celery (150g), chopped into chunks
- 2 tbsp (30ml) Worcestershire sauce
- Optional: 1 tbsp (15ml) balsamic vinegar for depth
Equipment
- Roasting pan
- Meat thermometer
- Cast-iron skillet
- Cutting board
- Sharp carving knife
Ingredient Tips
- Choose chuck or brisket for their marbling, which ensures tenderness.
- Use fresh herbs for the best flavor; dried herbs work in a pinch (use 1 tsp each).
- Opt for low-sodium beef broth to control saltiness.
- Add balsamic vinegar for a subtle tangy richness.
- Slice vegetables uniformly for even cooking.
Directions for Juicy and Tender Beef Roast
Let’s make this juicy and tender beef roast recipe—simple, savory, and stunning!
Prepare the Marinade
In a bowl, I mix 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 2 tsp salt, and 1 tsp black pepper.
Marinate the Beef
I rub the marinade all over the 3–4 lb beef roast, ensuring even coverage. I place it in a resealable bag or dish and refrigerate for at least 2 hours, preferably overnight.
Preheat the Oven
I preheat the oven to 325°F (160°C).
Prepare the Vegetables
I slice 1 onion, 3 carrots, and 3 celery stalks and arrange them at the bottom of a roasting pan.
Sear the Roast
In a hot cast-iron skillet over medium-high heat, I sear the roast on all sides for 3–4 minutes per side to lock in juices.
Add Broth and Sauce
I transfer the roast to the roasting pan, placing it on the vegetables. I pour 1 cup beef broth and 2 tbsp Worcestershire sauce (plus 1 tbsp balsamic vinegar, if using) around the roast.
Roast
I cover the pan with foil or a lid and roast for 2–3 hours, depending on size, until the internal temperature reaches 145°F (medium-rare), 160°F (medium), or 170°F (well-done), checked with a meat thermometer.
Rest the Roast
I remove the roast from the oven and let it rest, covered, for 20–30 minutes to redistribute juices.
Slice and Serve
I carve the roast into thin slices against the grain and serve with the roasted vegetables and pan juices.
Nutrition
- Prep Time: 30 minutes
- Marination Time: 2 hours (or overnight)
- Cook Time: 2–3 hours
- Resting Time: 20–30 minutes
- Total Time: ~3–5 hours
- Servings: 6–8
- Calories: ~450 kcal per serving (based on 4 oz beef)
- Macros per Serving: 5g carbs, 35g protein, 30g fat, 1g fiber
Variations
Try these twists on this recipe:
- Herb-Crusted: Add 1 tsp oregano or sage to the marinade, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Spicy Kick: Mix ½ tsp red pepper flakes into the marinade.
- Asian-Inspired: Use soy sauce, ginger, and sesame oil instead of Worcestershire and herbs.
- Veggie Medley: Add potatoes or parsnips to the roasting pan.
- Wine-Infused: Replace broth with red wine for a richer flavor.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy meal.
Storage
I store leftovers in an airtight container in the fridge for up to 4 days. For freezing, I wrap sliced beef tightly in plastic wrap and foil, then store in a freezer-safe bag for up to 3 months. To reheat, I thaw overnight in the fridge and warm in a 300°F (150°C) oven with a splash of broth for 10–15 minutes to keep it moist.
Serving Tips
- Presentation: Arrange sliced beef on a platter with roasted vegetables around it.
- Garnish: Sprinkle with fresh rosemary or parsley for color.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast or mashed potatoes.
- Portion Size: 4–6 oz beef per serving, depending on appetite.
- Occasions: Perfect for holiday dinners, Sunday suppers, or special gatherings.
FAQs
How do I know when the roast is done?
Use a meat thermometer: 145°F for medium-rare, 160°F for medium, 170°F for well-done.
Can I use a different cut of beef?
Yes, round or ribeye work, but adjust cooking time as they may cook faster.
What sides go well with this roast?
Try mashed potatoes, green beans, or LaylaCooks’ Feta Watermelon Cucumber Salad.
Can I make this ahead of time?
Yes, marinate or cook a day ahead and reheat gently with broth.
How do I get a crispy crust?
Sear the roast in a hot skillet before roasting for a flavorful crust.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Juicy and Tender Beef Roast is a comforting, impressive dish that elevates any meal. This juicy and tender beef roast recipe is easy to master, delivering rich flavors and a tender texture that will wow your guests. Try this recipe and make every dinner a memorable feast!
Juicy and Tender Beef Roast
Ingredients
Main Ingredients:
- 3 –4 lb 1.4–1.8 kg beef roast (chuck or brisket)
- 3 tbsp 45ml olive oil
- 4 cloves garlic minced
- 1 tbsp 3g fresh rosemary, chopped
- 1 tbsp 3g fresh thyme, chopped
- 2 tsp 12g salt
- 1 tsp 4g black pepper
- 1 cup 240ml beef broth
- 1 large onion 150g, sliced
- 3 large carrots 200g, chopped into chunks
- 3 stalks celery 150g, chopped into chunks
- 2 tbsp 30ml Worcestershire sauce
- Optional: 1 tbsp 15ml balsamic vinegar for depth
Instructions
Prepare the Marinade
- In a bowl, I mix 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 2 tsp salt, and 1 tsp black pepper.
Marinate the Beef
- I rub the marinade all over the 3–4 lb beef roast, ensuring even coverage. I place it in a resealable bag or dish and refrigerate for at least 2 hours, preferably overnight.
Preheat the Oven
- I preheat the oven to 325°F (160°C).
Prepare the Vegetables
- I slice 1 onion, 3 carrots, and 3 celery stalks and arrange them at the bottom of a roasting pan.
Sear the Roast
- In a hot cast-iron skillet over medium-high heat, I sear the roast on all sides for 3–4 minutes per side to lock in juices.
Add Broth and Sauce
- I transfer the roast to the roasting pan, placing it on the vegetables. I pour 1 cup beef broth and 2 tbsp Worcestershire sauce (plus 1 tbsp balsamic vinegar, if using) around the roast.
Roast
- I cover the pan with foil or a lid and roast for 2–3 hours, depending on size, until the internal temperature reaches 145°F (medium-rare), 160°F (medium), or 170°F (well-done), checked with a meat thermometer.
Rest the Roast
- I remove the roast from the oven and let it rest, covered, for 20–30 minutes to redistribute juices.
Slice and Serve
- I carve the roast into thin slices against the grain and serve with the roasted vegetables and pan juices.
Notes
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