Oven Roast

Recipe and video tutorial

Beef cut: Bottom Round Cubed, Chuck Roast, Eye of Round, Rump Roast, Top Round Roast

Preparation time: 20′ 

Cooking time: It will vary based on several factors, oven, type of roast, bone in vs no bone, etc. We recommend:  3lbs roast for about 3 to 3.5 hours / 4 lbs roast for about 3.5 to 4 hours /5 lbs roast for about 4.5 to 5 hours.

General description: The secret to the perfect roast is the quality of the meat. With our beef you can enjoy the most tender roast out there. 

Ingredients for 4/5 servings

– Roast 3lb (for meat with bone we recommend 4 lb)

– 1 large onion

– 4 carrots

– Small Potatoes, whole

– Beef broth 1 cup

– Salt and pepper


– Preheat oven to 350 degrees

– Prepare vegetables: cut onions into quarters, carrots into chunks and peel potatoes

– Sprinkle meat with salt and pepper to taste

– Place meat, fat side up, in a roasting pan. If you want, this is a good time to insert an oven ready meat thermometer. Make sure it does not touch bone.

– Arrange vegetables around the roast

– Pour in beef broth around the roast and over the vegetables

– Cover with lid and put in the oven

– Cook until desired temperature. For a Medium Rare roast the final doneness temperature is 145 degrees F. For Medium, it is 160 degrees. Remember that the meat will continue to cook after the meat is removed from the oven. We like Medium Rare.

– Check the temperature from time to time to make sure you are not overcooking the meat

– Let the meat rest for 5 -10 minutes

– Remove roast and veggies from the pan

– Use juices from the roast and veggies to create gravy

– Slice meat against the grain

– Enjoy!

Useful tips to master your roast

– Use a roasting pan as this allows the heat to circulate around the meat. The rack keeps the meat above the juices and allows the heat to flow under the meat.
– Invest in a good meat thermometer. We like an oven safe thermometer. We have tried a digital probe thermometer with not much luck (but maybe we just did not invest enough in it…)

– A roast with lots of marbling in it will yield a flavorful dinner and make terrific gravy!
– Some people like to sear their roast before cooking it in the oven. I have never done this and have been told I make a great roast.
– A pound of roast with bone in should yield 2-3 servings. It is less if the roast does not have a bone.
– For the vegetables, using larger chunks will help to ensure they do not dry out.

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