Tender Juicy Roast Beef Ever
Experience the ultimate comfort food with the "Tender Juicy Roast Beef Ever," a foolproof recipe that delivers succulent, melt-in-your-mouth beef every time. Perfectly seasoned with a flavorful blend of garlic, onion powder, and dried thyme, this roast beef is slow-cooked alongside hearty vegetables like carrots, celery, and onions for a complete, aromatic meal. A quick sear locks in the juices, while a low-and-slow roast ensures the meat is irresistibly tender. Enhanced by a savory pan sauce made with beef broth and optional red wine, this dish is ideal for Sunday dinners, holiday feasts, or any special occasion where you want to impress. With minimal prep and rich, homestyle flavor, this recipe is your go-to for unforgettable roast beef perfection.
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Recipe Information
Ingredients
- 3 pounds Beef roast (preferably chuck or top sirloin)
- 2 tablespoons Olive oil
- 2 teaspoons Salt (kosher or sea salt)
- 1 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 3 medium Carrots (peeled and roughly chopped)
- 2 stalks Celery stalks (roughly chopped)
- 1 large Yellow onion (quartered)
- 2 cups Beef broth (low sodium)
- 0.5 cups Red wine (optional)
Instructions
Preheat your oven to 275°F (135°C).
Pat the beef roast dry with paper towels to remove excess moisture. This helps create a nice crust during browning.
Rub the olive oil all over the surface of the roast.
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and dried thyme. Rub this seasoning blend evenly onto all sides of the roast.
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the roast for about 2-3 minutes per side, until a golden-brown crust forms. Remove the roast from the skillet and set it aside.
In the same skillet, add the carrots, celery, and onion, cooking for 3-4 minutes until they start to soften slightly.
Deglaze the skillet by pouring in the beef broth and red wine (if using). Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These add extra flavor.
Place the roast back into the skillet, nestling it among the vegetables. Cover the skillet with a lid or tightly wrap it in aluminum foil.
Transfer the skillet to the preheated oven and roast for 4 hours, or until the meat is tender and easily shreds with a fork.
Once cooked, remove the roast from the oven and let it rest, covered, for 10-15 minutes to allow the juices to redistribute.
Slice or shred the roast beef as desired. Serve with the roasted vegetables and pan juices drizzled on top.
Nutrition Facts
Calories |
3923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.6 g | 352% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5126 mg | 223% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.4 g | ||
| Protein | 307.6 g | 615% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 5579 mg | 119% | |
*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.
