Tender Beef Roast

🧄 Fail-Proof Tender Beef Roast

⭐ The Trick:

Sear the roast first for flavor, then slow roast it at low temp with aromatics. Rest it before slicing!

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📝 Ingredients:

3–4 lb chuck or rump roast

2 tbsp olive oil

1 tbsp kosher salt

1 tsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tsp smoked paprika

1 tsp dried thyme or rosemary

1 large onion, sliced

4 garlic cloves, smashed

1 cup beef broth

Optional: 2 tbsp balsamic vinegar or Worcestershire sauce

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🔥 Instructions:

1. Bring to Room Temp:

Take the roast out of the fridge 30–45 minutes before cooking.

2. Preheat Oven to 275°F (135°C)

3. Sear the Roast:

Heat olive oil in a skillet over medium-high. Sear roast on all sides (about 2 minutes per side) until browned.

4. Season Well:

Mix salt, pepper, garlic powder, onion powder, paprika, and thyme. Rub all over roast.

5. Prepare the Pan:

In a roasting pan or Dutch oven, layer onions and garlic. Set the roast on top. Pour beef broth and balsamic (or Worcestershire) around—not on—the roast.

6. Slow Roast:

Cover tightly with foil or a lid. Roast for 3 to 4 hours, or until it shreds easily with a fork.

7. Rest the Roast:

Let it rest for 15–20 minutes, loosely tented with foil. This is the magic step for juicy slices!

8. Slice or Shred & Serve:

Serve with mashed potatoes, roasted veggies, or crusty bread.