Best Oven Roast
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From the time I got married, I have been on a quest to make the best oven roast. To me, the ideal beef roast has to be juicy, packed with flavor, and yield enough delicious drippings to create a rich, savory gravy.
About eight years ago, I finally discovered the secret to achieving this perfection after chatting with my local butcher. He shared his favorite method for oven-roasting beef, and ever since then, this has been my go-to way of cooking it—hence, the best oven roast recipe was born.
It turns out, the process is simpler than you might think. The key lies in how you cook it, not in complex ingredients or techniques. While you can add herbs or skip the searing step, I personally like to sear the roast to get that beautiful crust on the outside. The searing adds a bit of texture, but it’s not essential for achieving moist and tender meat.
When making the best oven beef roast, it’s important to allow the roast to rest for about 15 minutes after cooking. This step helps retain the juices and makes the roast more tender when sliced. Another tip is to season the roast liberally with salt and pepper, or even rub it with your favorite herb blend before roasting, to enhance the flavor.
Additionally, if you’re looking to make your roast extra flavorful, consider adding aromatics like garlic, fresh rosemary, or thyme to the broth for an even richer taste. This will infuse the roast and drippings with a deeper flavor profile that complements the tender meat perfectly.
Ingredients to make the Best Oven Roast
- BEEF ROAST (I LIKE A RUMP ROAST BUT BEEF CHUCK ROAST WILL ALSO WORK WELL)
- KOSHER SALT AND PEPPER
- BEEF BROTH
How to Make The Best Oven Roast
Preheat your oven to 275°F. Generously season your roast with salt and pepper. Sear the roast on all sides in a hot skillet until it’s golden brown.
Transfer the seared roast to a roasting pan or a Dutch oven with a lid. Add broth to the pan and cover with foil or the Dutch oven lid. Cook the roast in the oven at 275°F until tender. A 3-pound roast will take about 3 hours, while a 4-pound roast will take around 4 hours. Keep in mind that using a cast iron pot may speed up cooking due to better heat retention. Adjust the cooking time depending on your preferred level of doneness.
After the roast is done, use the leftover broth from the pan to create a flavorful gravy. Let the roast rest for 15 minutes before you slice it.
Frequently Asked Questions
What type of roast works best for this pot roast recipe?
A chuck beef roast, rib roast, or rump roast works best for this method. These cuts of beef are naturally marbled, making them tender and flavorful when slow-cooked.
Do I need to sear the roast before putting it in the oven?
Searing is optional, but it does enhance the flavor by caramelizing the surface of the meat. It also creates a nice crust on the outside, which adds texture to the roast.
What’s the ideal internal temperature for the roast?
For medium-rare, aim for an internal temp of 135°F. For medium, 145°F. For medium-well, 155°F. Always use a meat thermometer to check for doneness.
Can I add vegetables to the roasting pan?
Yes! During the last hour of cooking, potatoes, carrots, and onions can be added to the roast to soak up the delicious juices and become tender.
What should I do with the leftover drippings?
Use the drippings to make gravy. You can thicken them by simmering them with flour or cornstarch mixed with water, whisking until smooth.
FOR MORE RECIPES LIKE THIS, TRY:
- Tender Slow Cooker Pork Roast and Gravy
- Easy Tender 3 Envelope Roast
- Crock Pot Roast
- Mississippi Roast
Best Oven Roast
Real Mom Kitchen
Equipment
Ingredients
- 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
Instructions
- 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.
