Slow Roasted Tender Beef (Printable)

A tender beef roast infused with garlic, rosemary, and thyme, slow cooked with vegetables and broth.

# What You'll Need:

→ Beef

01 - 1 (3 lb) beef roast (chuck or top round), trimmed

→ Marinade & Seasonings

02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
06 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
07 - 4 garlic cloves, minced

→ Vegetables

08 - 2 large onions, quartered
09 - 3 large carrots, peeled and cut into chunks
10 - 2 celery stalks, cut into chunks

→ Cooking Liquid

11 - 1 cup beef broth
12 - 1 cup dry red wine (optional, substitute with additional broth if preferred)

# Directions:

01 - Set oven temperature to 275°F (135°C).
02 - Pat roast dry with paper towels and rub evenly with olive oil, kosher salt, black pepper, rosemary, thyme, and minced garlic.
03 - Place onions, carrots, and celery in bottom of a large roasting pan or Dutch oven. Position beef roast on top of the vegetables.
04 - Pour beef broth and red wine (if using) around the beef without washing off the seasoning.
05 - Cover pan tightly with lid or heavy-duty foil and roast 3 hours until beef is fork-tender and reaches at least 190°F (88°C) for shredding, or adjust time for medium-rare at 135°F (57°C).
06 - Remove roast from oven and let rest covered for 15 minutes before slicing or shredding.
07 - Strain pan juices, skim fat, and serve beef alongside roasted vegetables with pan sauce.

# Expert Advice:

01 -
  • The beef becomes so tender it practically falls apart with a fork, and the flavor deepens into something you cant rush.
  • Your house will smell like a cozy bistro, and youll have leftovers that taste even better the next day.
02 -
  • Dont rush the resting time, those 15 minutes let the juices redistribute so every slice stays moist instead of spilling out onto the board.
  • If your roast is smaller or larger than 3 pounds, adjust the time by about 1 hour per pound to hit that perfect tenderness.
03 -
  • Use a meat thermometer to check doneness, 190°F for fall apart tenderness or 135°F if you prefer it sliceable and medium rare.
  • Let the roast come to room temperature for 30 minutes before seasoning, it cooks more evenly and the crust develops better.

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