Easy Saucy Roast Beef
Elevate your dinner table with this Easy Saucy Roast Beef, a hearty and flavorful main course that’s as comforting as it is effortless to prepare. Perfectly seared beef chuck roast is slow-roasted to tender perfection, then paired with a rich, velvety sauce made from its own juices, beef broth, and a touch of Worcestershire for a savory depth of flavor. The recipe features simple pantry staples like garlic, onion, and a cornstarch slurry to create the ultimate glossy sauce that’s perfect for drizzling over tender slices of beef. With just 15 minutes of prep and straightforward instructions, this dish is ideal for weeknight family dinners or impressing guests on special occasions. Serve it warm with mashed potatoes or roasted vegetables for a show-stopping meal. Keywords: saucy roast beef recipe, easy chuck roast, slow-cooked beef, rich beef sauce, dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons garlic powder
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 sprig fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef chuck roast dry with paper towels. Season all sides evenly with salt, black pepper, and garlic powder.
In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the pan by pouring in the beef broth. Stir to scrape up any browned bits from the bottom.
Stir in the Worcestershire sauce, then return the beef roast to the skillet. Spoon some of the liquid over the roast to coat.
Cover the skillet or Dutch oven with a lid or foil, and transfer to the preheated oven. Roast for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
Once cooked, remove the roast from the skillet and place it on a serving platter. Cover with foil to keep warm.
To make the sauce, strain the cooking liquid into a small saucepan. Discard the solids.
In a small bowl, mix the cornstarch with water to form a slurry. Bring the strained liquid to a simmer over medium heat, then whisk in the slurry. Cook while stirring until the sauce thickens, about 2-3 minutes.
Slice the roast or shred it with forks, then drizzle the sauce over the top. Garnish with fresh rosemary, if desired, and serve warm.
Nutrition Facts
Calories |
3844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.4 g | 386% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5390 mg | 234% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.5 g | ||
| Protein | 252.9 g | 506% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 4429 mg | 94% | |
*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.
