Oven Baked Beef Roast
Elevate your dinner table with this hearty and flavorful Oven Baked Beef Roast, a timeless crowd-pleaser that combines tender, juicy meat with perfectly roasted vegetables. Featuring a well-seasoned 4-pound beef roast—coated in a fragrant blend of garlic powder, onion powder, dried rosemary, and thyme—this dish is lovingly baked alongside chunks of carrots, potatoes, and onions for a savory, one-pan masterpiece. The recipe includes essential techniques like searing the roast for a golden crust and deglazing the pan with rich beef broth to maximize flavor. With just 15 minutes of prep time and slow cooking at 325°F, this classic dish is ideal for Sunday dinners, holidays, or any gathering where comfort food takes center stage. Serve it warm with the beautifully caramelized veggies for a complete, crowd-pleasing meal that's both elegant and comforting.
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Recipe Information
Ingredients
- 4 pounds Beef roast (chuck or rib roast)
- 2 tablespoons Olive oil
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 2 cups Beef broth
- 4 large Carrots, peeled and cut into chunks
- 4 medium Potatoes, quartered
- 2 large Onions, quartered
Instructions
Preheat your oven to 325°F (165°C).
Prepare the beef by patting it dry with paper towels. This will help to achieve a good sear.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme.
Rub the olive oil over the entire beef roast, then season it generously with the spice mixture, ensuring all sides are evenly coated.
In a large, oven-safe skillet or Dutch oven, heat a little more olive oil over medium-high heat.
Once hot, add the beef roast and sear on all sides until browned, about 3-4 minutes per side.
Remove the beef from the skillet and set aside.
Pour the beef broth into the skillet and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
Return the beef to the skillet and add the carrots, potatoes, and onions around it.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for about 3 hours or until the beef is tender and a fork easily pierces through the meat.
Check the beef halfway through cooking; if the liquid level is too low, add a bit more beef broth or water.
Once done, remove from the oven and let the roast rest for 10-15 minutes before slicing.
Serve the sliced beef roast with the cooked vegetables and enjoy!
Nutrition Facts
Calories |
5714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.7 g | 505% | |
| Saturated Fat | 150.2 g | 751% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 4887 mg | 212% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 32.1 g | ||
| Protein | 350.4 g | 701% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 55.2 mg | 307% | |
| Potassium | 10126 mg | 215% | |
*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.
