Easy Beef Roast
Tender, flavorful, and perfectly seasoned, this Easy Beef Roast is the ultimate comfort food, ideal for cozy family dinners or holiday gatherings. Made with a melt-in-your-mouth boneless beef roast, hearty vegetables like carrots and potatoes, and a fragrant blend of garlic, rosemary, thyme, and paprika, this recipe delivers bold, homestyle flavors with minimal effort. Searing the roast before slow-roasting it in a beef broth-infused skillet ensures a beautifully caramelized crust and juicy interior, while the oven does the rest of the work. With just 15 minutes of prep time and a hands-off cooking approach, you’ll have a hearty, crowd-pleasing dish that pairs perfectly with its rich pan juices. Whether you're cooking for a casual Sunday meal or a special occasion, this easy-to-follow recipe guarantees savory satisfaction every time. Perfect keywords for SEO: Easy Beef Roast, classic roast dinner, hearty beef recipe, slow-roasted beef, easy one-pot meal.
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Recipe Information
Ingredients
- 3 pounds boneless beef roast (chuck or sirloin)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 onion, sliced
- 1 cup beef broth
- 4 carrots, peeled and cut into 2-inch pieces
- 3 potatoes, peeled and quartered
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef roast dry with paper towels to remove excess moisture.
In a small bowl, combine the minced garlic, rosemary, thyme, paprika, salt, and black pepper.
Rub the seasoning mixture evenly all over the beef roast.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the beef roast until browned on all sides, about 2-3 minutes per side.
Remove the skillet from the heat and arrange the sliced onion around the roast.
Pour the beef broth into the skillet, ensuring it covers the bottom to prevent sticking.
Add the carrots and potatoes around the roast, spreading them out evenly.
Cover the skillet or Dutch oven with a lid or aluminum foil.
Place in the preheated oven and roast for about 3 hours, or until the beef is fork-tender and the vegetables are cooked through.
Check the roast occasionally, and add a splash of beef broth if the liquid reduces too much.
Once cooked, remove the skillet from the oven and let the beef rest for 10 minutes before slicing.
Serve the beef roast with the roasted vegetables and pan juices drizzled on top.
Nutrition Facts
Calories |
4226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.2 g | 353% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5549 mg | 241% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 25.7 g | ||
| Protein | 313.8 g | 628% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 7592 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
