Classic Beef Roast Recipe

 Ingredients

• 3–4 lbs (1.5–2 kg) beef roast (chuck roast, ribeye roast, or sirloin tip)
• 3 tbsp olive oil (or melted butter)
• 4 garlic cloves, minced
• 1 large onion, quartered
• 3 carrots, cut into large chunks
• 2 celery stalks, cut into chunks
• 1 cup beef broth (or red wine for deeper flavor)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional, for depth)

‍ Instructions

Step 1: Prep the Beef

1. Remove the beef roast from the refrigerator 30–40 minutes before cooking (this helps it cook evenly).
2. Pat the meat dry with paper towels.
3. Rub the beef all over with olive oil, garlic, salt, pepper, rosemary, thyme, and paprika.

Step 2: Preheat & Sear

1. Preheat oven to 450°F (230°C).
2. Heat a large cast-iron skillet or roasting pan on the stovetop over medium-high heat.
3. Sear the beef roast on all sides for 2–3 minutes each side, until browned (this locks in flavor).

Step 3: Add Vegetables & Broth

1. Place onions, carrots, and celery around the roast in the pan.
2. Pour 1 cup beef broth (or red wine) into the pan.

Step 4: Roast in Oven

1. Place the roasting pan in the oven.
2. Roast for 15 minutes at 450°F (230°C).
3. Reduce heat to 325°F (165°C) and continue roasting:
   • Medium-rare: 20 minutes per pound (internal temp 135°F / 57°C)
   • Medium: 25 minutes per pound (internal temp 145°F / 63°C)
   • Well-done: 30 minutes per pound (internal temp 160°F / 71°C)

(Always use a meat thermometer for accuracy!)

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Step 5: Rest the Roast

1. Remove from oven and tent loosely with foil.
2. Let rest 15–20 minutes before slicing (juices redistribute for tenderness).

Step 6: Slice & Serve

• Slice against the grain for tender pieces.
• Serve with roasted vegetables, creamy mashed potatoes, or a rich gravy.

 Gravy (Optional but Recommended)

1. After roasting, place the pan on the stovetop.
2. Add 1 tbsp flour (or cornstarch slurry) to the drippings and whisk.
3. Add 1 cup beef broth or wine, simmer until thickened.
4. Season with salt & pepper, then pour over sliced beef.

 Tips for Success

• Room Temp Rule: Always let roast rest at room temp before cooking.
• Don’t skip searing → it adds a deep, caramelized flavor.
• Resting time is crucial → cutting too early makes meat dry.
• Store leftovers in the fridge for 3–4 days, or slice & freeze for later meals.

 Do you want me to also give you a slow cooker beef roast version (super tender, fall-apart style) along with this oven-roasted one?