Are you ready to transform an ordinary Sunday into a culinary celebration that will have your family and friends begging for seconds? This classic Sunday After Church Roast Beef isn't just a meal—it's a nostalgic journey through tender, herb-infused meat and perfectly roasted vegetables that promises to become your new weekend tradition. Imagine walking into a kitchen filled with the irresistible aroma of slow-roasted beef, herbs dancing in the air, and anticipation building with every passing minute.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb beef roast
- 2 cups beef broth
- 1 onion, chopped
- 4 carrots, chopped
- 4 potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
Instructions
- Remove the beef roast from the refrigerator 30 minutes before cooking to bring it to room temperature, which ensures even cooking.
- Preheat the oven to 325°F (165°C), creating the perfect slow-roasting environment for a tender and flavorful roast.
- Pat the beef roast dry with paper towels to remove excess moisture, which helps achieve a beautiful golden-brown crust.
- Season the roast generously with salt, pepper, thyme, and rosemary, rubbing the herbs and spices into the meat to enhance flavor.
- Heat olive oil in a large Dutch oven or heavy roasting pan over medium-high heat, then sear the roast on all sides until a rich, brown crust forms, approximately 3-4 minutes per side.
- Remove the roast from the pan and set aside, then add chopped onions to the same pan and sauté until they become translucent and slightly caramelized.
- Return the roast to the pan, surrounding it with chopped carrots and quartered potatoes.
- Pour beef broth around the roast, ensuring it covers the bottom of the pan but does not completely submerge the meat.
- Cover the pan tightly with a lid or aluminum foil to trap moisture and create a tender roast.
- Place the roast in the preheated oven and cook for approximately 3 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Every hour, baste the roast with the pan juices to keep the meat moist and enhance its flavor.
- Once done, remove the roast from the oven and let it rest for 15-20 minutes, allowing the juices to redistribute throughout the meat.
- Slice the roast against the grain into thin, succulent pieces and serve with the roasted vegetables and pan juices.
Tips
- Temperature is Key: Always let your beef roast come to room temperature before cooking to ensure even heat distribution.
- Pat Dry for Perfect Searing: Use paper towels to remove moisture from the meat, which helps create that beautiful golden-brown crust.
- Invest in a Meat Thermometer: For precise doneness, use a meat thermometer to check internal temperature.
- Basting is Crucial: Regularly baste your roast to keep it moist and enhance flavor development.
- Resting Matters: Allow your roast to rest after cooking, which helps redistribute juices and ensures a more tender result.
- Cut Against the Grain: When slicing, always cut against the meat's natural muscle fibers for maximum tenderness.
Nutrition Facts
Calories: 507kcal
Carbohydrates: 26g
Protein: 36g
Fat: 30g
Saturated Fat: g
Cholesterol: 100mg
