A juicy, melt-in-your-mouth beef roast that never turns out dry — thanks to a simple cooking trick that guarantees tenderness every single time! Perfect for family dinners, holidays, and special occasions.
Ingredients
3–4 lb (1.5–2 kg) beef roast (chuck, rump, or sirloin tip)
2 tbsp olive oil
1 tbsp butter
1 tbsp Worcestershire sauce (optional)
4 garlic cloves, minced
1 onion, sliced
2 cups beef broth
1 tbsp tomato paste (optional)
1 tsp salt (or to taste)
1 tsp black pepper
1 tsp paprika
1 tsp dried thyme or rosemary
2 bay leaves
Optional vegetables: potatoes, carrots, celery (cut into chunks)
The Tenderness Trick
Sear the meat first on high heat, then cook low and slow.
This locks in the juices and breaks down connective tissue — giving you the most tender and flavorful roast.
Preparation & Method
1️⃣ Season the beef on all sides with salt, pepper, paprika, and thyme/rosemary.
2️⃣ Heat olive oil & butter in a large pot or Dutch oven over high heat.
3️⃣ Sear the roast on all sides until deep golden brown — about 3–4 minutes per side.
4️⃣ Add onions & garlic, sauté 2 minutes.
5️⃣ Mix in tomato paste & Worcestershire sauce (optional) for extra flavor.
6️⃣ Pour in beef broth and add bay leaves. The liquid should come halfway up the meat.
7️⃣ Add potatoes, carrots, and celery if using.
8️⃣ Cover tightly, then cook using one of the following methods:
Oven: 160°C / 320°F — 3 to 3.5 hours
Stovetop (very low heat): 3 to 3.5 hours
Slow cooker: LOW 8 hours or HIGH 5 hours
Do not uncover while cooking — this keeps the roast juicy.
9️⃣ Remove from heat and rest the meat for 10 minutes, then slice or shred.
🔟 Spoon the cooking juices over the top before serving.
Tips for Best Results
If the roast isn’t tender yet, cook longer — not faster
Add a splash of broth if liquid reduces too much
Leftovers make amazing sandwiches!
Serving Suggestions
Serve with mashed potatoes, rice, roasted vegetables, or warm bread to soak up the delicious gravy.
Enjoy