Get ready to transport yourself back to those nostalgic family dinners with the most tender, succulent roast you've ever tasted! This time-honored recipe isn't just a meal—it's a culinary journey that captures the heart and soul of traditional American home cooking. Imagine a perfectly seasoned beef roast so juicy it practically melts in your mouth, accompanied by a rich, velvety gravy that will have your family begging for seconds. Whether you're a cooking novice or a seasoned chef, this foolproof recipe will make you feel like a kitchen superstar!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb beef roast
- 2 cups beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- Salt and pepper to taste
- Fresh herbs (thyme, rosemary)
Instructions
- Remove the beef roast from refrigerator 30 minutes before cooking to bring to room temperature, ensuring even cooking.
- Preheat oven to 325°F (165°C). Pat the roast dry with paper towels and generously season all sides with salt, pepper, and chopped fresh herbs.
- Heat a large Dutch oven or heavy-bottomed roasting pan over medium-high heat. Add a small amount of oil and sear the roast on all sides until a rich, golden-brown crust forms, approximately 3-4 minutes per side.
- Remove roast from pan and set aside. In the same pan, sauté chopped onions and minced garlic until softened and fragrant, about 2-3 minutes.
- Return roast to the pan, add beef broth, ensuring liquid comes about halfway up the sides of the meat. Cover with a tight-fitting lid or aluminum foil.
- Transfer to preheated oven and roast slowly for approximately 2 hours, or until meat is tender and reaches an internal temperature of 145°F for medium-rare.
- Once roast is done, remove from pan and let rest for 15-20 minutes, allowing juices to redistribute.
- For gravy, strain pan drippings and return to stovetop. Whisk in flour to create a roux, cooking for 2-3 minutes to remove raw flour taste.
- Gradually add additional beef broth, whisking constantly to prevent lumps. Simmer until gravy reaches desired thickness.
- Slice roast against the grain and serve hot with freshly prepared gravy.
Tips
- Temperature is Key: Always let your roast sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Searing Magic: Take time to properly sear the meat. This crucial step locks in flavors and creates that irresistible golden-brown crust.
- Herb Selection: Use fresh herbs like thyme and rosemary for maximum flavor. Don't be afraid to be generous with seasoning!
- Moisture Matters: Keep the roast covered during cooking to prevent it from drying out. The beef broth is your secret weapon for maintaining juiciness.
- Rest and Relax: Let the roast rest for 15-20 minutes after cooking. This allows the juices to redistribute, ensuring each slice is perfectly tender.
- Gravy Perfection: Whisk your roux carefully and add broth gradually to prevent lumps. Patience is the key to a smooth, rich gravy.
- Slice Against the Grain: Always cut your roast against the grain to ensure the most tender, easy-to-chew meat possible.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 40g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
