Description
A reliable, juicy roast beef recipe featuring a rich herb butter crust, slow-roasted to perfection. This dish is designed for Sunday dinners, offering tender meat and deep flavor with minimal active effort.
Ingredients
Scale
- 3–4 pounds Chuck Roast or Top Round
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper, freshly cracked
- 1/2 cup Unsalted Butter, softened
- 2 teaspoons Dried Rosemary
- 1 teaspoon Dried Thyme
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Mustard Powder
- 1 cup Beef Broth, low-sodium
- 1/2 cup Red Wine (optional)
- Vegetables such as carrots, potatoes, and onions (optional)
Instructions
- Take the roast out of the fridge 1 hour before cooking to bring it to room temperature. Pat dry with paper towels.
- Rub the entire roast generously with kosher salt and cracked black pepper.
- In a small bowl, mix softened butter, dried rosemary, thyme, garlic powder, onion powder, smoked paprika, and mustard powder to form a paste.
- Spread the herb butter all over the roast, pushing it into any seams or cavities.
- Preheat oven to 450°F (230°C). Place roast on a rack in a roasting pan and sear for 20 minutes.
- Reduce oven temperature to 325°F (165°C). Roast for 2-3 hours, checking internal temperature after 1.5 hours.
- For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C).
- If using vegetables, add them to the pan around the roast during the slow roast phase.
- Remove roast from oven and tent loosely with aluminum foil. Rest for 30 minutes.
- While resting, place the roasting pan on the stovetop over medium heat. Add beef broth and red wine, scraping up brown bits. Simmer for 5 minutes to reduce.
- Slice the beef against the grain and serve immediately with the pan jus.
Notes
Trust the thermometer rather than time. Do not skip the resting period, as it allows juices to redistribute. Slice against the grain for maximum tenderness. Dried herbs are preferred for the rub to prevent burning. If using a slow cooker, sear first and cook on low for 8 hours, though the texture will be shredded rather than sliced.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 6-8 sl
- Calories: 350
- Sodium: 600
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 2
- Protein: 30
Keywords: roast beef, herb butter, sunday dinner, chuck roast, slow roast, easy dinner, gluten-free option