A classic beef roast, seared to perfection and then slowly roasted in the oven until tender and juicy, creating a rich flavor profile with minimal effort.
Perfect Oven Beef Roast
A classic beef roast, seared to perfection and then slowly roasted in the oven until tender and juicy, creating a rich flavor profile with minimal effort.
Ingredients
- 3 lb beef roast (chuck
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 1 medium onion roughly chopped
- 2 cloves garlic minced
- 2 cups beef broth or red wine
- 1 sprig fresh rosemary optional
- 1 sprig fresh thyme optional
Instructions
- Preheat oven to 375°F (190°C).
- Pat the beef roast dry with paper towels. Season generously on all sides with salt and pepper.
- In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat until shimmering.
- Carefully place the seasoned beef roast in the hot pot. Sear until deeply browned on all sides, about 3-4 minutes per side. Remove the roast and set aside.
- Add chopped onion to the pot and sauté for 3-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Pour in beef broth (or red wine) and scrape up any browned bits from the bottom of the pot. Bring to a simmer.
- Return the seared beef roast to the pot. Add rosemary and thyme sprigs, if using.
- Cover the pot with a lid or aluminum foil and transfer to the preheated oven.
- Roast for 60-90 minutes, or until the internal temperature reaches your desired doneness (see cook's notes).
- Once cooked, remove the pot from the oven. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 15-20 minutes before carving.
- While the roast rests, you can make a pan sauce from the drippings in the pot, if desired. Serve the carved beef with the pan juices and your favorite side dishes.
Notes
For best results, use a meat thermometer to check doneness: 125-130°F (52-54°C) for rare, 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium. Always rest the roast for at least 15-20 minutes after cooking to allow juices to redistribute. You can add root vegetables like carrots and potatoes to the pot during the last hour of roasting for a complete meal.
