Herb-Crusted Baked Beef
Elevate your next family dinner with this Herb-Crusted Baked Beef recipe—a showstopping roast that's as flavorful as it is comforting. This tender, oven-baked beef chuck roast is coated in a fragrant blend of garlic, onion, rosemary, thyme, and olive oil, creating a perfect crust that seals in the juiciness. Nestled alongside hearty carrots and potatoes, all roasted to perfection in savory beef broth, this one-pan dish is both rustic and elegant. With just 15 minutes of prep and a slow, even bake, this recipe guarantees tender, melt-in-your-mouth beef every time. Perfect for special occasions or a cozy Sunday dinner, this Herb-Crusted Baked Beef is an easy-to-follow, crowd-pleasing classic. Serve it with the roasted vegetables and a drizzle of the pan juices for a satisfying, flavor-packed meal.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 2 tablespoons Olive oil
- 3 pieces Carrots, peeled and cut into large chunks
- 4 pieces Potatoes, quartered
- 1 cup Beef broth
Instructions
Preheat your oven to 325°F (165°C).
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme.
Rub the olive oil over the surface of the beef roast, then generously apply the herb and spice mixture, ensuring all sides are coated.
Place the beef roast in a roasting pan, surrounded by the carrot chunks and potato quarters.
Pour the beef broth into the bottom of the roasting pan, which will keep the beef moist and help cook the vegetables.
Cover the roasting pan with aluminum foil, sealing the edges tightly.
Bake in the preheated oven for approximately 3 hours, or until the beef is tender and reaches an internal temperature of 145°F for medium-rare to 160°F for medium.
Remove the foil during the last 30 minutes of cooking to allow the top of the beef to brown.
Once done, let the beef rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and flavorful roast.
Serve the beef slices alongside the roasted vegetables, and spoon some of the pan juices over the top for added flavor.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 981 mg | 21% | |
*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.
