Best Oven Roast

Best Oven Roast | realmomkitchen.com
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From the time I was married, I have been on a quest to cook the perfect beef roast in the oven.  The perfect beef roast has to be moist, flavorful and also have drippings to create a yummy gravy.  I finally found the perfect way to make it about 8 years ago after talking with my local butcher.  He told me how he likes to make a beef roast in the oven. Hence, the best oven roast.

It isn’t really complicated at all to do.  The secret is the process of cooking it.  Ever since then, this is how I make my beef roast.  You can always add some herbs to the broth if you really want to, but it isn’t necessary.  You can also sear the meat before cooking, but that also isn’t necessary.  I prefer to sear it so you get a little crust to the outside of it.

Here is what you need to make the

Best Oven Roast

Best Oven Roast | realmomkitchen.com

Best Oven Roast

Real Mom Kitchen

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  • 3-5 pound beef roast I like a rump roast but chuck will also work well
  • kosher salt and pepper
  • 2 cups of beef broth


  • Season roast well with salt and pepper and sear in a hot pan until all sides are golden brown.
  • Place roast in a roasting pan with broth and cover with foil. Or you can use and dutch oven with a lid.
  • Bake at 275 degrees until fully cooked. For a 3 pound roast it takes about 3 hours, a 4 pound roast about 4 hours. If you are using a cast iron pot it may cook a little faster since the pan holds the heat better. It also depends on how cooked you like your roast. I like mine medium well to well.
  • Use what broth is left in the pan after cooking to make gravy.
Tried this recipe?Let us know how it was!

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  1. I am going try this today, yours looks delicious.. I have a 2.95 lb. Roast eye of round roast and I prefer well done. I am putting it in my Dutch oven. My new stove has a slow cook setting, so I am going give it a try for first time. Wish me success!

    1. I heat the drippings from the roaster in the same pan I browned the roast in, bring to a gentle boil. Mix 4T cornstarch with 1/2c water, slowly add it to the drippings until it thickens up.

  2. My mom passed away a year ago and my favorite thing that she made was rump roast. The gravy was almost a food group of its own. Using this recipe, the roast and gravy tasted so close to hers. Thank you so much for sharing!

  3. I have always cooked my roast in a pressure cooker the one the plugs in the wall will try this one today for something new.

  4. Hello to every body, it’s my first pay a visit of this weblog; this weblog carries
    remarkable and really good material in support of visitors.

  5. the only way to cook meat and ruin it is to cook it over medium. it is stupid to say medium is not right.

  6. As a chef my self, when learning to cook meat…the chefs tell u the ideal way to cook it to is medium/medium well.

  7. I stopped reading the minute you mentioned medium to medium
    well. How can anybody, especially a food blogger, ruin a piece
    of meat like that?
    How can you even taste the beef if it’s medium well?

    1. As a chef my self, when learning to cook meat…the chefs tell u the ideal way to cook it to is medium/medium well.

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  9. Glad I found this recipe! I will be making it today! Thanks for sharing! I will probably add some onions and garlic as well 🙂

  10. You had me at the picture!! Ah-mazing YUMMY looking!! Can’t wait to try it & am sure my family will thank you for the recipe too!!

  11. Looks good. I will have to give this a try. I have never cooked a roast at that low a temp before. I like to stud my roasts with little slivers of garlic. It add a great flavor. Just poke holes with the point of a knife and slip the garlic slices in. I then like to sear my roasts, too. Thanks for sharing.

  12. Is the broth added before putting the roast on the oven…or used with the pan drippings after the roast is cooked for gravy? The instructions don’t say. Looks like a really yummy roast! Thanks for the recipe!