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Slow-Roasted Beef

Slow-Roasted Beef
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Discover the art of slow-roasted beef, a method that transforms simple cuts into juicy, tender, and deeply flavorful dishes perfect for family dinners or special occasions. By slow-cooking at low temperatures, this recipe delivers unmatched tenderness and rich flavors with minimal effort, making it an exceptional and versatile addition to your kitchen repertoire.

Ingredients

Scale

Main Ingredients

  • 3 to 5 lb beef roast cut (chuck, brisket, or sirloin tip)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil or vegetable oil
  • 4 cloves fresh garlic, minced or crushed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 1 cup beef broth or red wine

Optional Variations

  • Spicy Rub: 1 tsp smoked paprika, ½ tsp cayenne pepper, ½ tsp cumin
  • Asian-inspired: 2 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tsp honey
  • Herb Crust: 2 tbsp chopped fresh parsley, 1 tbsp chopped sage, 1 tbsp chopped oregano
  • Low-Sodium Option: Reduced salt, focusing on fresh herbs and garlic
  • Vegetarian-Friendly Sides: Seasonal greens or mushrooms in place of root vegetables

Instructions

  1. Choose and Prepare Your Cut: Select a beef roast suitable for slow-cooking such as chuck or brisket due to their fat content and connective tissue. Pat the beef dry thoroughly with paper towels to ensure a great sear later. Generously season all sides with salt and pepper.
  2. Sear for Flavor: Heat olive or vegetable oil in a heavy-bottomed pan over medium-high heat until shimmering. Add the beef and sear on all sides until a deep, rich brown crust forms, locking in juices and enhancing flavor.
  3. Add Aromatics and Liquid: Arrange chopped onions, carrots, and garlic around the beef in the roasting tray. Place fresh rosemary and thyme on top or around the roast. Pour in a splash (about 1 cup) of beef broth or red wine to generate steam and maintain moisture during cooking.
  4. Slow-Roast Low and Slow: Preheat the oven to between 250°F to 275°F (120°C to 135°C). Place the roasting tray uncovered into the oven and cook for 3 to 5 hours depending on the size of the roast. Baste occasionally with pan juices to keep the meat juicy and flavorful.
  5. Rest Before Slicing: Remove the roast from the oven once tender and the internal temperature reaches about 135°F to 140°F for medium-rare. Tent loosely with foil and rest for at least 15 minutes to allow juices to redistribute, ensuring every slice remains juicy and tender.

Notes

  • Allow the beef to come to room temperature for about 30 minutes before cooking to promote even roasting.
  • Use a meat thermometer to check for doneness: 135°F to 140°F for medium-rare, 145°F for medium.
  • Always pat dry the beef before searing to achieve a better crust and flavor.
  • Do not skip resting after cooking; it ensures juices redistribute evenly for maximum tenderness.
  • Collect pan drippings to make a flavorful gravy or sauce alongside your roast.

Nutrition

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Find it online: https://juliaglam.com/slow-roasted-beef/