Succulent Tender Slow Roasted Beef

My neighbor showed up one Sunday with a chuck roast and a bottle of wine, insisting I had to try slow roasting instead of my usual high-heat method. The kitchen smelled like a steakhouse for hours, and when we finally pulled that roast out, it practically fell apart on the cutting board. I've been cooking beef this way ever since, and it's become my go-to whenever I want something impressive without the stress.

I made this for my in-laws the first time they visited, and I was nervous because my father-in-law is particular about his beef. He went back for seconds without saying a word, then asked for the recipe on his way out. That's when I knew this one was a keeper.

Ingredients

• Beef roast (chuck or top round, 3 lb): Chuck has more marbling and gets incredibly tender, while top round is leaner but still delicious if you don't overcook it.
• Olive oil (2 tbsp): Helps the seasoning stick and gives the exterior a beautiful color when it hits the heat.
• Kosher salt (2 tsp) and black pepper (1 tsp): Simple seasoning that lets the beef shine, and kosher salt distributes more evenly than table salt.
• Fresh rosemary (1 tbsp) and thyme (1 tbsp): Fresh herbs make a noticeable difference here, but dried works in a pinch if that's what you have.
• Garlic cloves (4, minced): Roasted garlic becomes sweet and mellow, soaking into the meat as it cooks.
• Onions (2 large), carrots (3 large), celery (2 stalks): These create a natural roasting rack and infuse the cooking liquid with flavor.
• Beef broth (1 cup): Keeps everything moist and forms the base of your pan sauce.
• Dry red wine (1 cup, optional): Adds depth and a slight tang, but you can skip it and use more broth if you prefer.

Instructions

Prep the oven and beef:

Preheat your oven to 275°F (135°C). Pat the roast completely dry with paper towels so the seasonings stick, then rub it all over with olive oil, salt, pepper, rosemary, thyme, and minced garlic.

Build your 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.

Add the cooking liquid:

Pour the beef broth and wine around the beef, not over it. This keeps the crust intact while the liquid works its magic from below.

Cover and roast low:

Seal the pan tightly with a lid or heavy-duty foil, then slide it into the oven for 3 hours. The beef should be fork-tender and reach at least 190°F (88°C) for shredding, or 135°F (57°C) if you want it medium-rare and sliceable.

Rest and serve:

Pull the roast out and let it rest covered for 15 minutes so the juices settle. Strain the pan liquid, skim off any fat, and serve it alongside the beef and roasted vegetables.

Pin Recipe

One winter evening, I served this with mashed potatoes and watched my kids fight over the last piece of carrot that had soaked up all the pan juices. It reminded me that the simplest meals, the ones that fill the house with warmth and smell like home, are often the ones we remember most.

How to Get the Best Crust

If you want a deeper sear, heat a heavy skillet over medium-high and brown the beef on all sides before placing it in the roasting pan. It adds a few extra minutes but the caramelized flavor is worth it, especially if you're serving guests.

Choosing Your Cut

Chuck roast is more forgiving because of its fat content, so it stays juicy even if you roast it a bit longer. Top round is leaner and can dry out faster, but it slices beautifully if you pull it at the right temperature and let it rest properly.

Making the Most of Leftovers

Shred any extra beef and toss it with the pan sauce, then pile it onto crusty bread with horseradish or mustard. You can also chop it into a hash with potatoes for breakfast, or fold it into tacos with pickled onions.

• Store the beef and vegetables separately from the sauce so nothing gets soggy.
• Reheat gently in a covered dish with a splash of broth to keep it moist.
• Freeze portions in the sauce for up to three months, it thaws beautifully.

Pin Recipe

This roast has seen me through Sunday dinners, holiday tables, and quiet weeknights when I just wanted something comforting without a lot of fuss. I hope it becomes one of those recipes you reach for again and again.

Recipe FAQs

→ What cut of beef works best for slow roasting?

Chuck or top round are excellent choices due to their marbling and ability to become tender during slow cooking.

→ How long should the beef be cooked for optimal tenderness?

Roast the beef at 275°F (135°C) for about 3 hours until fork-tender, adjusting time for preferred doneness.

→ Can red wine be substituted in the cooking liquid?

Yes, you can replace red wine with additional beef broth if preferred or to keep the flavor milder.

→ What vegetables are recommended to cook with the beef?

Onions, carrots, and celery are used to add flavor and create a delicious base for pan juices and sauce.

→ How should the beef be rested after cooking?

Let the beef rest covered for 15 minutes to allow juices to redistribute before slicing or shredding.

→ Is this method suitable for gluten-free diets?

Yes, using certified gluten-free broth and wine ensures the dish remains gluten-free.