Peppery Roast by Audrey M
Indulge in the rich, savory flavors of Audrey M's Peppery Roast, a hearty beef roast recipe that's perfect for a cozy dinner or special occasion. Featuring a tender chuck or ribeye roast seasoned with a robust blend of kosher salt, coarse black pepper, smoked paprika, and garlic powder, this dish is enhanced with the aromatic addition of fresh rosemary and thyme. Searing the roast creates a beautiful golden crust, while slow-roasting it in a bed of caramelized onions, carrots, and celery ensures a melt-in-your-mouth texture. Finished with a savory beef broth, this one-pot wonder is both comforting and elegant. Serve this Peppery Roast with its roasted vegetables and pan juices for a meal that’s as stunning as it is satisfying. Perfect for family gatherings or a Sunday supper, this recipe is an effortless way to impress your guests while filling your home with irresistible aromas.
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Recipe Information
Ingredients
- 4 pounds Beef roast (chuck or ribeye roast)
- 2 teaspoons Kosher salt
- 1.5 tablespoons Coarse black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 tablespoons Olive oil
- 1 large Yellow onion, quartered
- 3 large Carrots, peeled and cut into chunks
- 2 large Celery stalks, cut into chunks
- 2 cups Beef broth
Instructions
Preheat your oven to 325°F (165°C).
Place the beef roast on a clean cutting board and pat it dry with paper towels.
In a small bowl, mix together the kosher salt, coarse black pepper, garlic powder, and smoked paprika to create a rub.
Rub the spice mixture evenly over the surface of the beef, ensuring all sides are coated.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
Sear the roast on all sides until a golden-brown crust forms, about 2-3 minutes per side. Remove the roast and set aside.
In the same skillet, add the quartered onion, carrot chunks, and celery chunks. Sauté for 3-4 minutes until slightly softened.
Place the roast back into the skillet, nestling it among the vegetables.
Add the sprigs of rosemary and thyme on top of the roast, then pour the beef broth around the sides (not directly on top).
Cover the skillet or Dutch oven with a lid or foil, and transfer to the preheated oven.
Roast the beef for 2.5 to 3 hours, or until the internal temperature reaches 135°F (medium-rare) or 145°F (medium).
Remove the skillet from the oven and let the roast rest for 15 minutes before slicing.
Serve the sliced roast with the roasted vegetables on the side, and drizzle with the flavorful juices from the skillet.
Nutrition Facts
Calories |
5034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.5 g | 504% | |
| Saturated Fat | 150.2 g | 751% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 4299 mg | 187% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 18.7 g | ||
| Protein | 356.4 g | 713% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 49.6 mg | 276% | |
| Potassium | 6592 mg | 140% | |
*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.
