Melt in Your Mouth Roast Beef
Prepare to fall in love with the ultimate comfort food: Melt in Your Mouth Roast Beef. This classic, slow-cooked dish features a tender, juicy beef chuck roast seasoned with a fragrant blend of garlic, rosemary, thyme, and onion powder. Perfectly seared to lock in all the rich flavors, the roast is then braised in savory beef broth alongside hearty vegetables like carrots, celery, and potatoes. After slow-cooking to perfection in the oven, the result is melt-in-your-mouth tenderness that’s guaranteed to impress. With just 15 minutes of prep time and a low-and-slow cook, this one-pot wonder is ideal for hearty family dinners or special occasions. Pair it with a ladle of its own flavorful broth for a meal that’s as satisfying as it is effortless to make.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 cups beef broth
- 4 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 4 medium potatoes, peeled and quartered
- 1 large yellow onion, sliced
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef chuck roast dry with paper towels, then season it generously with salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme on all sides.
Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the roast on all sides until it forms a deep golden-brown crust, about 3-4 minutes per side. Remove the roast from the pot and set it aside.
In the same pot, add the sliced onion and sauté for 2-3 minutes until softened.
Pour in the beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
Return the roast to the pot, ensuring it sits in the liquid. Add the chopped carrots, celery, and potatoes around the roast for extra flavor and tenderness.
Cover the pot with a lid or foil and transfer it to the preheated oven.
Cook for 4 hours, turning the roast once halfway through cooking. The meat should be incredibly tender and easy to shred with a fork when done.
Remove the pot from the oven and let the roast rest for 10 minutes before serving.
Serve the roast beef with the vegetables and a ladle of the rich broth from the pot.
Nutrition Facts
Calories |
4502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5236 mg | 228% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 23.7 g | ||
| Protein | 267.1 g | 534% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 43.4 mg | 241% | |
| Potassium | 8716 mg | 185% | |
*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.
