Save This slow roasted beef features tender cuts seasoned with olive oil, garlic, rosemary, and thyme. It’s cooked low and slow atop a bed of onions, carrots, and celery, with rich broth and optional red wine adding depth. The long roasting time ensures a juicy, flavorful result that’s perfect for gatherings or a hearty meal. Let resting juices settle before slicing, and serve with roasted vegetables or mashed potatoes for a satisfying experience.
The kitchen was cold that Sunday morning, but I turned the oven on low and let the whole house warm up while the beef slowly transformed into something unforgettable. I had bought a chuck roast on sale without any real plan, just a hunch that slow heat and patience would work magic. Three hours later, the smell alone had my neighbors texting to ask what I was cooking.
I made this the first time my brother came home after months away, and I watched him go back for thirds without saying a word. The vegetables soaked up all the richness from the pan, and we mopped up every bit of sauce with crusty bread. It wasnt fancy, but it felt like the kind of meal that says welcome home.
Ingredients
- Beef roast (3 lb chuck or top round): Chuck has more marbling and breaks down beautifully over low heat, becoming melt in your mouth tender.
- Olive oil (2 tbsp): Helps the seasonings cling to the meat and gives the exterior a subtle richness before it goes in the oven.
- Kosher salt (2 tsp) and black pepper (1 tsp): Season generously because the long cook time lets the flavors penetrate deep into the beef.
- Fresh rosemary (1 tbsp) and thyme (1 tbsp): These herbs smell like comfort and add an earthy, aromatic layer that dried herbs cant quite match.
- Garlic cloves (4, minced): Dont skip the garlic, it mellows and sweetens as it roasts, weaving into every bite.
- Onions (2 large), carrots (3 large), celery (2 stalks): They form a flavorful bed that keeps the beef moist and turns into a side dish all on their own.
- Beef broth (1 cup) and red wine (1 cup): The liquid keeps everything from drying out and becomes a rich, glossy sauce you wont want to waste.
Instructions
- Preheat and Prep:
- Set your oven to 275°F and let it warm up slowly while you get the beef ready. Pat the roast completely dry so the seasonings stick instead of sliding off.
- Season the Beef:
- Rub olive oil all over the roast, then press in the salt, pepper, rosemary, thyme, and minced garlic until every inch is coated. The smell at this stage is already promising.
- Build the Vegetable Base:
- Scatter the onions, carrots, and celery across the bottom of your roasting pan or Dutch oven. Nestle the seasoned beef right on top so it sits above the liquid but gets all the steam.
- Add the Liquid:
- Pour the beef broth and wine around the meat, not over it, so the crust you just built stays intact. The liquid will bubble up gently and keep everything moist.
- Cover and Roast:
- Seal the pan tightly with a lid or heavy foil and slide it into the oven for 3 hours. Resist the urge to peek, the steady low heat is doing all the work.
- Rest and Serve:
- When the beef is fork tender and pulls apart easily, let it rest covered for 15 minutes. Strain the pan juices, skim off any fat, and spoon that glossy sauce over each serving.
Save I remember sitting down to this meal on a rainy Tuesday, nothing special about the day except that the beef had been quietly cooking all afternoon. My daughter said it tasted like a hug, and honestly, I couldnt have described it better myself.
Marinating for Deeper Flavor
If you have the time, rub the beef with all the seasonings the night before and let it sit covered in the fridge. The herbs and garlic get a head start, and the meat comes out even more flavorful after the long, slow roast.
What to Do with Leftovers
Cold sliced beef makes incredible sandwiches with horseradish and arugula, or you can shred it and toss it into a grain bowl with roasted vegetables. I once turned the leftovers into a quick beef and barley soup, and it tasted like I had been simmering it all day.
Pairing and Serving Ideas
This beef begs for something creamy and comforting on the side, mashed potatoes or buttery polenta soak up the pan sauce beautifully. A crisp green salad with a sharp vinaigrette cuts through the richness and makes the whole plate feel balanced.
- Serve the roasted vegetables right alongside the beef, they soak up so much flavor they deserve their own spotlight.
- If youre feeding a crowd, slice the beef thin and arrange it on a platter with the sauce drizzled over the top.
- A loaf of crusty bread is non negotiable, youll want to mop up every last drop of that pan sauce.
Save This is the kind of recipe that makes you feel capable and calm, because theres no fuss, just good ingredients and time. Youll pull it out of the oven and wonder why you dont cook this way more often.
Recipe Questions & Answers
- → What cut of beef works best for slow roasting?
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Chuck or top round cuts are ideal as they become tender and flavorful with slow, low-temperature cooking.
- → Can I substitute red wine in the cooking liquid?
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Yes, you can replace the red wine with additional beef broth to maintain moisture and flavor.
- → How do I ensure the beef stays juicy?
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Low and slow roasting with a covered pan helps retain moisture, while resting the roast before slicing locks in juices.
- → What herbs complement slow roasted beef?
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Fresh rosemary, thyme, and garlic enhance the natural flavors and create a savory aroma throughout the dish.
- → How long should the beef rest after roasting?
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Rest the beef covered for about 15 minutes to allow juices to redistribute evenly before slicing or shredding.
