For many years I always used a Crockpot to cook pot roasts, until a couple years ago when I thought I would give it a try in the oven. I could not be happier that I experimented with this. Turns out that it cooks faster in the oven, and comes out moist and fall apart delicious every time. No knife needed for this recipe! So, get ready to grab a fork and enjoy this Tender Oven Baked Beef Roast.
I still use a Crockpot to cook a roast when I want to just let it slow cook while I am out running errands, or at work. But if I am gonna be home for a while, I choose to use my new preferred method of oven baking the roast. It is so easy and delicious that I even took the ingredients to my Mom’s and made this wonderful meal for our family Christmas two of the past three years. Everyone loved the roast so much that they wanted me to make it again!
This is really simple. So, simple that this is may end up being my shortest post ever…
- Beef Roast (Chuck or Bottom- whatever is on sale will work)
- 4-6 Russet Potatoes
- 1 Onion
- 4-6 Cloves of Garlic
- Canola or Olive Oil
- Red Wine Vinegar
- Worcestershire Sauce
- Garlic Powder
Preparation (About 10-15 mins)
As I mentioned above, pretty much any cut of beef that comes in a big chunk will work. I just buy whatever is on sale. You want a hunk of meat that is at least 2 or 3 inches thick. Well, at least that’s what I want. I want it to look like a roast, not an over-sized steak. The roast I used this last time was about 3 pound. I haven’t really found any difference with the the weight versus cooking time like you would with a turkey or chicken. I suppose this is because its boneless, and also because you are basically cooking the heck out of it. The great thing about a roast is that it is cheap, tough meat that you cook down enough that it because tender and awesome. So, as long as the roast and potatoes will fit in you baking pan you will be good to go.
You can go ahead and start preheating your oven to 425 degree (F) now.
Step One- Season The Meat
You will want to rub the meat down with the oil and vinegar. I like to then add a splash of Worcestershire to both sides and rub that around. Then add the rest of the seasonings: Salt, pepper, garlic powder, and paprika. You want to coat the meat with these on all sides and edges.
Step Two-Sear the Roast
Place the meat in a large hot skillet on the stove top and sear every side. I recommend balancing it, or holding up on the edges also. this way you get the maximum flavor seal. This does not take long at all, only a minute or two on each side if your pan is nice and hot. If it seems like you over did it a little and it gets pretty black don’t worry! It will turn into delicious when you bake it. It will not taste burnt at all. I promise. I nearly had a break down the first time I over blackened it, but it turned out to be possibly the best roast I ever cooked. Now I do it on purpose.
Step Three- Cut the Veggies
Once all sides are nice and seared (browned or blackened), you can set the roast aside in your baking pan. I use a 9 x 13 glass baking dish with 1.5″-2″ sides. You don’t want to use a flat baking sheet, or you will have all your wonderful juices overflowing all over your oven.
You can have everything cut up in advance if you want, but it is a pretty quick prep. So either way is fine.
Cut your potatoes into chunks. For a small potato quartering it should be fine, for larger one cut it into sixth or eights. You don’t want tiny pieces. They will be in for plenty of time to get done and bigger pieces hold up better. You will be able to cut them with a fork later when they are on your plate. So don’t worry about them being too big.
Now you can cut up your onions. Again, here, 1/4 to 1/6 of an onion size chunks will work fine. They are mostly for flavor and will peel apart from each other in the baking process. You can also use carrots if you want, but I do not. They add a sweetness to the meat that we don’t like in my house. The onions do the job just fine. We are making a wonderfully savory roast here. Now you can also, Peel your garlic cloves and cut them into 3 or 4 chunks each.
Scatter the potatoes and onions around your roast, which should be somewhat centered in your baking dish. Then take a few of your pieces of garlic and push them into any slits in the top of the roast and sprinkle the rest around the tops of the potatoes. Add a little salt, pepper, and paprika on top of your edge veggies.
Step Four- Put it in the Oven
You will want to have your oven preheated to 425 degrees (F), as mentioned earlier. Cover the roast with foil and pop it in the oven (center rack). Let it cook for about 25 mins at this temperature and then turn it down to 300 degrees.
Now you can just let it cook for 4 hours. It should be nice and fall apart tender at this point, but if it isn’t quite right, don’t panic. Just put the foil back on and cook it for another 30 minutes and check it again. If you need to do this once or twice till it is totally done and super tender it is totally fine. Your oven might be a little lower temp than mine. You won’t hurt it by letting it cook longer, as long as you check it every so often and make sure it isn’t drying out (which will not happen if you keep an eye on it).
When it is done, keep it out of the oven. When I made this last week I used a baster to pick up the delicious juices around the pan and dribble it over the meat and potatoes. You can totally do this also, but if you plan to make a gravy instead, you should not do this as the much of the juices will get soaked up by the meat and potatoes.
I then laid the foil back down over the roast to let it rest, but don’t seal the foil around the edges like you did when cooking. You just want to keep it warm, but still let it breath. Experts always say to let your meats sit for like 20 before cutting into them…This never happens in my house.
For one thing, I always want to make sure it is done the way I want it, so I am usually yanking little pieces off as it gets close to being done just to make sure. Then, after waiting to eat this thing, and smelling it cook for 4 or 5 hours we are ready to dive in. So if it makes it 5 minutes after coming out of the oven, it is a miracle here. But regardless of that and what all the professionals say, my meat is delicious, juicy, and tender. So, just wait as long as you want, I am sure it will be wonderful!! (But don’t wait tooo long. Make sure you all get to taste it while it is still hot and fresh lol)
Spicing it up!
I have never had the pleasure of cooking a whole spicy roast, because I am always making it for the family. My way of adding some heat to this meal is with Hot Sauce…my favorite! For beef roast, and most beef dishes in general, I prefer a darker sauce. Usual something with a bit of chipotle or smokier flavor. A good example of this is Trader Joe’s Jalapeno Hot Pepper Sauce. It doesn’t sound smokey and dark, but it is. It has a really great flavor and a nice little kick. You may also like the Chipotle Tabasco.
To be honest, the one sauce that I am always searching for is the perfect hot sauce for steak. This seems like it wouldn’t be difficult, but it is. I had found one many years ago, but ran out and never found it again. And sadly, it has been so long that I can’t remember the name of it now. Lately I have been trying as many hot sauces as I can to find the right one, or two, or three. I have found that mixing a little of something really spicy, like Dave’s Temporary Insanity, with some A-1 Sauce is pretty good. It has been tiding me over between hot sauce trials. So, for now that is what I would honestly recommend. To see most of my favorite Hot Sauces in one place you should check out my Hot Sauce Shop Page.
Enjoy your Tender Oven Baked Beef Roast!
Well, I thought this was going to be a super short post, but surprise, surprise, I found a bunch of things that I needed to share with you about this oven baked roast after all. I hope you enjoyed the read, but most of all I hope you love your roast! I know you will!
If you have any questions, comments, or suggestions I would love to hear from you. Please feel free to leave a comment. Talk to you next time!