Succulent Tender Slow Roasted Beef (Printable Version)

Tender beef slow-cooked with herbs, garlic, and vegetables for a flavorful, juicy meal.

# What You 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 (240 ml)
12 - 1 cup dry red wine, optional (240 ml); substitute with additional broth if preferred

# How to Make It:

01 - Set the oven temperature to 275°F (135°C) to prepare for slow roasting.
02 - Pat the beef dry and coat evenly with olive oil, kosher salt, black pepper, rosemary, thyme, and minced garlic.
03 - Place quartered onions, chopped carrots, and celery in the bottom of a roasting pan or Dutch oven. Position the seasoned beef on top of the vegetables.
04 - Pour beef broth and red wine (if using) around the beef to maintain moisture during roasting.
05 - Cover the pan tightly and roast for approximately 3 hours until the beef reaches desired tenderness. Internal temperature should be at least 190°F (88°C) for shredding or 135°F (57°C) for medium-rare.
06 - Remove from oven and cover loosely; allow the beef to rest for 15 minutes to redistribute juices.
07 - Strain pan juices, skim any fat, and serve the beef alongside the roasted vegetables with the pan sauce.

# Expert Tips:

01 -
  • The meat becomes so tender you barely need a knife, and the pan juices turn into a rich sauce with zero extra effort.
  • You can prep it in the morning and let the oven do all the work while you handle everything else.
  • Leftovers taste even better the next day, tucked into sandwiches or tossed with greens.
02 -
  • Don't skip drying the beef before seasoning, or the rub will slide right off and you'll lose that flavorful crust.
  • Covering the pan tightly is essential, I once left a gap in the foil and the roast dried out on one side.
  • If you want the beef to shred, let it go to 190°F or higher, pulling it earlier gives you slices instead.
03 -
  • Marinating the beef overnight with the spice rub deepens the flavor, just wrap it tightly and let it sit in the fridge.
  • Use a meat thermometer to avoid guessing, pulling it at exactly the right temp makes all the difference between good and unforgettable.
  • Save the roasted vegetables and blend them into the pan sauce for extra body and richness.

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