Juicy and Tender Beef Roast
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.
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.