Are you looking for a delicious and easy way to cook a beef roast that is tender and juicy?
Look no further than slow roasting in the oven!
With a few simple techniques and tips, you can create a mouth-watering roast that will impress your family and friends.
In this article, we’ll guide you through the process of slow roasting a beef roast in the oven, from choosing the right cut of meat to seasoning and cooking it to perfection.
So grab your apron and let’s get started!
How To Slow Roast A Beef Roast In The Oven?
Step 1: Choose the Right Cut of Meat
The first step in slow roasting a beef roast in the oven is to choose the right cut of meat. For a tender and juicy roast, we recommend using an eye of round roast. This cut is lean and has little marbling, making it perfect for slow roasting.
Step 2: Season the Roast
Once you have your roast, it’s time to season it. We recommend seasoning the roast with Kosher salt and freshly ground black pepper. You can also add other seasonings like garlic powder, onion powder, or herbs like rosemary or thyme.
To allow the flavors to soak in, we suggest seasoning the roast when it comes out of the fridge and letting it come to room temperature for about 30-40 minutes. Alternatively, you can season the roast the night before and store it in the fridge.
Step 3: Preheat Your Oven
Preheat your oven to 300 degrees Fahrenheit.
Step 4: Sear the Roast
In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add the roast to the pan and sear on all sides for about one minute per side. You want the roast to be brown all over.
Step 5: Add Liquid
Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan. Adding liquid to the pan creates a small steam bath in the oven, which helps make the beef even juicier. Beef stock or chicken stock works well, especially if you want to use the drippings to make gravy.
Step 6: Slow Roast in the Oven
Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per pound over 3 pounds). The best way we’ve found to create a nice crust on the outside of a roast is to start it in an oven that has been preheated to 450°F (232°C). Once the beef has been in the oven for 15 minutes, turn down the heat to 325°F (163°C) and continue cooking until it reaches your desired internal temperature.
Step 7: Rest and Carve
Allow roast beef to rest for 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional). Use a sharp knife to cut into slices and serve!
Choosing The Right Cut Of Beef Roast
Choosing the right cut of beef roast is crucial for a successful slow-roasting experience. There are many different cuts of beef available, each with its own unique texture, flavor, and cooking requirements.
One of the best cuts for slow roasting is the eye of round roast. This cut is lean and has little marbling, making it perfect for slow roasting. It’s also a relatively affordable cut of meat, making it an excellent choice for those on a budget.
Other great cuts for slow roasting include chuck roast and top round roast. Chuck roast is cut from the cow’s shoulder and is heavily exercised, which gives it great flavor but also makes it tough. However, when slow-cooked, the connective tissue in the chuck roast melts, making it very tender. Top round roast is also a good choice for slow roasting because it’s lean and flavorful.
When selecting your beef roast, look for a cut that has even marbling throughout the meat. This will ensure that your roast is juicy and flavorful. Also, make sure to choose a cut that is the right size for your needs. A larger roast will take longer to cook and may require more seasoning.
Preparing The Beef Roast For Slow Roasting
Preparing the beef roast for slow roasting is an important step in ensuring that it comes out tender and juicy. To start, choose a lean cut of meat like eye of round roast. This cut has little marbling, making it perfect for slow roasting.
Once you have your roast, it’s time to season it. We recommend seasoning the roast with Kosher salt and freshly ground black pepper. You can also add other seasonings like garlic powder, onion powder, or herbs like rosemary or thyme.
To allow the flavors to soak in, we suggest seasoning the roast when it comes out of the fridge and letting it come to room temperature for about 30-40 minutes. Alternatively, you can season the roast the night before and store it in the fridge.
Next, preheat your oven to 300 degrees Fahrenheit. In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add the roast to the pan and sear on all sides for about one minute per side. You want the roast to be brown all over.
Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan. Adding liquid to the pan creates a small steam bath in the oven, which helps make the beef even juicier.
Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per pound over 3 pounds). The best way we’ve found to create a nice crust on the outside of a roast is to start it in an oven that has been preheated to 450°F (232°C). Once the beef has been in the oven for 15 minutes, turn down the heat to 325°F (163°C) and continue cooking until it reaches your desired internal temperature.
Allow roast beef to rest for 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional). Use a sharp knife to cut into slices and serve!
Seasoning Options For Slow Roasted Beef Roast
When it comes to seasoning a slow roasted beef roast, there are many options to choose from. Here are some ideas to get you started:
1. Classic Seasoning: Salt, pepper, and garlic powder are the classic seasoning options for roast beef. They add a simple yet delicious flavor to the meat. You can also add other seasonings like rosemary, thyme, or paprika.
2. Sweet and Savory: For a sweet and savory flavor, try adding brown sugar to your seasoning mix. This will give your beef roast a caramelized crust and a rich flavor.
3. Spicy: If you like your meat with a bit of heat, consider adding cayenne pepper or chili powder to your seasoning mix. This will give your beef roast a spicy kick that pairs well with the rich flavor of the meat.
4. Herbaceous: Fresh or dried herbs like thyme, rosemary, or oregano are great options for seasoning a beef roast. They add a fragrant aroma and a savory flavor to the meat.
5. Citrusy: For a bright and refreshing flavor, try adding lemon or orange zest to your seasoning mix. This will give your beef roast a citrusy twist that pairs well with the rich flavor of the meat.
Remember to season your beef roast generously and let it sit at room temperature for at least 30 minutes before cooking to allow the flavors to penetrate the meat. Happy slow roasting!
Setting The Oven Temperature And Cooking Time
Setting the oven temperature and cooking time for slow roasting a beef roast is crucial to achieving a perfectly cooked, tender, and juicy roast. The recommended oven temperature for slow roasting a beef roast is 300 degrees Fahrenheit. This low and slow cooking method allows the beef to cook evenly from edge to edge, resulting in a tender and juicy roast.
The cooking time for slow roasting a beef roast depends on the size of the roast. For a 3-pound roast, plan to keep it in the oven for at least 3 hours. For every extra pound, add an hour of cooking time. However, using a meat thermometer is the best way to determine the cooking time.
For medium-rare beef, the internal temperature should reach 125-130 degrees Fahrenheit. For medium beef, the internal temperature should reach 140-150 degrees Fahrenheit. For well-done beef, the internal temperature should reach 160-165 degrees Fahrenheit.
To achieve a nice crust on the outside of the roast, start by searing it in an oven that has been preheated to 450°F (232°C) for about one minute per side. Then turn down the heat to 325°F (163°C) and continue cooking until it reaches your desired internal temperature.
Once the roast has reached your desired internal temperature, remove it from the oven and allow it to rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender roast.
Tips For Checking The Doneness Of The Beef Roast
Checking the doneness of the beef roast is crucial to ensure that it is cooked to your desired level of doneness. Here are some tips for checking the doneness of your beef roast:
1. Use a Meat Thermometer: The most accurate way to check the internal temperature of your beef roast is by using a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding any bones or fat. For a medium-rare roast, the internal temperature should be 135°F, while a medium roast should have an internal temperature of 145°F.
2. Press Test: If you don’t have a meat thermometer, you can use the press test to check the doneness of your roast. Use your fingers to press on the center of the roast. If it feels soft and squishy, it is likely undercooked and closer to rare. If it feels firm, it is more cooked and closer to well-done.
3. Color Test: Another way to check the doneness of your beef roast is by looking at its color. A rare roast will have a deep red color, while a medium-rare roast will have a slightly pink center with a brown exterior. A medium roast will have a pink center with a brown exterior, while a well-done roast will have little to no pink and will be mostly brown.
Remember to always remove your beef roast from the oven when it is 5-10°F below your desired level of doneness, as it will continue to cook while resting. Resting your beef roast for at least 10-15 minutes before carving will also ensure that it remains juicy and tender.
Resting And Carving The Beef Roast
Resting and carving the beef roast is an important step in ensuring that your roast is tender and juicy. Once the roast is cooked to your desired temperature, it’s essential to let it rest for at least 10-15 minutes. This resting time allows the juices to redistribute and settle back into the meat, making it more tender and flavorful.
To rest the roast, transfer it to a clean platter and cover it loosely with foil. This will keep the roast warm while allowing it to rest. Avoid covering the roast too tightly, as this can cause the meat to steam and lose its crisp exterior.
When it comes to carving the roast, there are a few tips to keep in mind. First, use a sharp carving knife to ensure clean and even slices. A dull knife can tear the meat, making it less tender. Hold the knife at a consistent angle for each slice, and use a meat fork to steady the roast while you carve.
For best results, carve the beef across the grain, which will make the slices more tender. Tender cuts of beef can be cut into slices of any thickness, but tougher cuts should be carved into thin slices. It’s also important to cut only the number of slices needed for the meal to keep leftover portions juicy.
