Go Back
Beef Roast Perfection

Beef Roast Perfection

Tender, deeply savory beef roast with caramelized edges, hearty vegetables, and a silky pan gravy. Sunday dinner made simple.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 25 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 40 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 3 lb beef chuck roast
  • 1.5 tsp kosher salt plus more to taste
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1.5 cup chopped yellow onion
  • 1.5 tbsp minced garlic
  • 2 tbsp tomato paste
  • 0.75 cup dry red wine optional; substitute broth if preferred
  • 2.5 cup low-sodium beef broth
  • 1.5 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary lightly crushed
  • 0.5 tsp smoked paprika
  • 1 lb baby potatoes, halved
  • 12 oz carrots, cut into chunks
  • 2 tbsp all-purpose flour for slurry
  • 2 tbsp cold water for slurry
  • 2 tbsp chopped fresh parsley for serving, optional

Instructions

Preparation Steps

  • Preheat oven to 325°F. Pat the roast dry. Season all over with salt and pepper.
  • Heat a large Dutch oven over medium-high. Add olive oil and sear roast until deeply browned, 4–5 minutes per side. Transfer to a plate.
  • Sauté onion in the drippings until softened and golden, 4–5 minutes. Stir in garlic and cook 30 seconds.
  • Add tomato paste. Cook, stirring, until it darkens slightly, about 1 minute.
  • Deglaze with red wine, scraping up browned bits. Simmer 2 minutes to reduce by about half.
  • Pour in beef broth and Worcestershire. Stir in thyme, rosemary, and smoked paprika. Bring to a strong simmer.
  • Return roast and any juices to the pot. Cover and braise in the oven for 2 hours.
  • Nestle potatoes and carrots around the meat. Spoon broth over. Cover and cook 60–75 minutes more, until fork-tender.
  • Transfer roast to a board and rest 10 minutes, tented with foil. Skim fat from the pot.
  • Whisk flour with cold water to make a smooth slurry. Simmer braising liquid and whisk in slurry until glossy and thick, 2–3 minutes. Adjust seasoning.
  • Slice or pull the beef. Serve with vegetables and gravy. Finish with parsley.

Notes

Variation: Swap half the potatoes for parsnips or sweet potatoes. For a richer finish, stir 1 tbsp cold butter into the gravy off heat. Leftovers keep 4 days refrigerated; reheat gently with a splash of broth.
This recipe is an original creation inspired by classic Beef Roast Perfection flavors. All ingredient ratios and instructions are independently developed.