Beef Roast Recipes

Juicy, tender Slow Cooker Beef Pot Roast with seasoned vegetables is the perfect Sunday night meal for all groups — big or small. Top it off with a simple and easy-to-make gravy for one winner of a dinner!

This is it, everyone: My mother’s famous Sunday dinner in a nutshell. This is basically what we had to eat almost every single Sunday growing up. Beef roast with potatoes and carrots. And salad. And rolls. And Jello. My mother constantly felt the need to cook as though she was feeding an army. Then again, she did have nine children…that’s almost an army. Or a baseball team.

I always wonder why she chose this meal for Sundays over and over again. She could have thrown in the towel and ordered up a bunch of pizzas. She could have had some simple spaghetti or even hot dogs for that matter. I think the reasons she chose to do this slow cooker beef pot roast beef were because she knew it was a well-rounded meal, it was easy to put together, and it fed a crowd.

Perfect Pot Roast

With more than 1,000 5-star reviews, Ree Drummond’s Perfect Pot Roast recipe from Food Network is sure to be a success at dinnertime. After a quick sear, this hearty roast cooks low and slow in the oven, making it a hands-off hit.

Prep: 0 15min0

Total: 0 4h30min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 531, Fat 21g, Saturated Fat 7g, Carbohydrate 15g, Fiber 4g, Sugar 6g, Protein 64g, Cholesterol 182mg, Sodium 1361mg

Ingredients:

• Salt and freshly ground black pepper
• One 3- to 5-pound chuck roast
• 2 or 3 tablespoons olive oil
• 2 whole onions, peeled and halved
• 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
• 1 cup red wine, optional
• 3 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme

Instruction:

1. Preheat the oven to 275 degrees F.
2. Generously salt and pepper the chuck roast.
3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
5. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
7. Add in the onions and the carrots, along with the fresh herbs.
8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

Perfect Roast Beef

Roast beef might sound complicated to make, but it’s actually simple! With our tips, you can have a tender, flavorful roast beef for your holiday dinner.

Prep: 2h10min

Total: 4h10min

Yield: 8 serving(s)

Ingredients:

• 1 (4-lb.) round roast
• 1/4 c. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp. chopped fresh rosemary
• 1 tbsp. chopped fresh thyme leaves
• 4 tsp. kosher salt
• 1 tsp. freshly ground black pepper

Instruction:

1. Recommended: let roast sit uncovered on a wire rack set in a baking sheet in the refrigerator 1 hour, up to overnight.
2. Preheat oven to 450°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
3. Place roast in roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce heat to 325° and roast 1 hours 45 minutes more for medium, or 2 hours for medium well done.
4. Remove from oven and let rest 15 to 30 minutes before serving.

Slow Cooker Pot Roast

Slow Cooker Pot Roast is perfect for an easy weekday or weekend dinner, WITH THREE DIFFERENT COOKING METHODS! Minimal work and maximum taste!

Prep: 10min

Total: 250min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 398 kcal, Carbohydrate 14 g, Protein 36 g, Fat 21 g, Saturated Fat 8 g, Cholesterol 125 mg, Sodium 584 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 tablespoon olive oil
• 4 pounds (2 kg) chuck roast or blade roast, (boneless and trimmed of excess fat)
• 2 yellow onions (chopped)
• 8 cloves garlic (smashed with the back of a spoon (or 2 tablespoons minced garlic))
• 1 pound (500 grams) baby potatoes, white or Yukon gold, ((you may need to halve them if they are too large))
• 4 large carrots, (cut into 2-inch pieces)
• 2 stalks celery, (cut into 1-inch pieces)
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 2 teaspoons crushed bouillon
• 1 teaspoon salt, (or to taste)
• 1/2 teaspoon freshly ground black pepper, (or to taste)
• 1 cup reduced-sodium beef broth
• 2 tablespoons plain flour ((optional — for a thick gravy))
• 2 tablespoons fresh chopped parsley, (to serve)

Instruction:

1. Slice meat, garnish with parsley and drizzle with gravy.
2. When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.
3. Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Slow Cooker Beef Roast

Juicy, tender Slow Cooker Beef Pot Roast with seasoned vegetables is the perfect Sunday night meal for all groups — big or small. Top it off with a simple and easy-to-make gravy for one winner of a dinner!

Prep: 10min

Total: 370min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 378 kcal, Carbohydrate 31 g, Protein 42 g, Fat 9 g, Saturated Fat 3 g, Cholesterol 105 mg, Sodium 957 mg, Fiber 5 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 3 pounds chuck or rump roast ((see note))
• 2 tablespoons steak seasoning
• 1 tablespoon Italian seasoning
• 2 cups beef broth
• 1 pound baby carrots
• 2 pounds potatoes ((I useded red), chopped into 2 inch pieces)
• 1 large white or yellow onion (cut into chunks)
• 1 stalk celery (chopped)
• 2 teaspoons salt ((or more to taste))
• 1 teaspoon black pepper ((or to taste))
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 3 tablespoons cold water
• 3 tablespoons corn starch

Instruction:

1. Whisk together steak seasoning and Italian seasoning. Rub seasoning mix all over the roast. Grease a slow cooker. Add roast, beef broth, potatoes, carrots, onions, and celery. Cover and cook on low for 9 hours or on high for 6 hours.
2. Minutes before serving, prepare the gravy. Drain liquid from sow cooker into a medium sauce pan. Add salt, pepper, garlic powder, and onion powder. Bring to a boil.
3. Whisk together corn starch and cold water. Add to sauce pan and reduce heat to medium-low. Allow to thicken for 3-5 minutes.
4. Place roast on a large plate or serving platter. Use a fork to gently pull apart the roast. Pour gravy over roast (and veggies if desired) and serve. Enjoy!

How to Cook Perfect Roast Beef | Jamie Oliver

FAQ

How do I cook a beef roast without drying it out?

Does beef roast get more tender the longer it cooks?

How long does it take to cook a 3 pound roast?

Approx weight	Rare (125 °F)	Medium (145 °F)
2 lb	56 min	1 hr 15 min
3 lb	1 hr	1 hr 21 min
4 lb	1 hr 8 min	1 hr 28 min
5 lb	1 hr 15 min	1 hr 36 min

What makes the most tender roast?