Beef Roast
Beef Roast is a classic dish made by cooking a large cut of beef—such as chuck, brisket, or round—slowly over low heat, often with vegetables and flavorful seasonings.
Ingredients
- 1.5 to 2 kg (3 to 4 lbs) beef roast (chuck, brisket, or round)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, sliced
- 3 carrots, peeled and chopped
- 3 potatoes, peeled and quartered
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
Preheat Oven (If Roasting)
- Preheat your oven to 160°C (325°F).
Season And Sear The Beef
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side).
Prepare Vegetables
- Place chopped onions, carrots, and potatoes in the bottom of a roasting pan or slow cooker.
Add The Roast
- Place the seared roast on top of the vegetables.
Add Liquids And Seasoning
- In a bowl, mix beef broth, Worcestershire sauce, garlic, thyme, and rosemary. Pour this mixture over the beef and vegetables.
Roast (Oven Method)
- Cover tightly with foil or a lid and roast in the oven for 3–4 hours, or until the meat is tender and easy to shred with a fork.
- Slow Cooker Method: Cook on low for 8–10 hours or on high for 5–6 hours.
Serve
- Remove the roast and vegetables. Slice or shred the beef and serve with the vegetables and pan juices.