Seasoned Beef Roast Oven Slow Cooked

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Seasoned Beef Roast That is Oven Slow Cooked

You will fall in love with this delicious Seasoned Beef Roast recipe that is slow cooked in your oven on a lazy Sunday. Make a rub from spices, salt and pepper that is perfect for this oven-roasted roast.

Slow cook your way to a complete perfect meal without a lot of fuss or prep work.

This is a nice change of pace from tossing the Chuck Roast in the crockpot and we can’t wait to hear what you think.

You can use small white potatoes for this recipe and leave them unpeeled.

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Seasoned Beef Roast

Prep Time

15 mins

Cook Time

3 hrs

Total Time

3 hrs 15 mins

 

Course: Easy Dinner

Cuisine: American

Keyword: Seasoned Beef Roast

Servings: 6

Ingredients

• 3-4 lb. Chuck Roast
• 2 tablespoons olive oil
• 2 white onions, quartered
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon oregano
• 1 (15 oz.) can diced tomatoes, drained
• 4-1/2 cups beef stock
• 4  potatoes, quartered
• 4  carrots, peeled and quartered
• 2 bay leaves
• 1/2 cup red wine
• 1-1/2 tablespoons cornstarch

Instructions

1. Preheat oven to 225°.
2. Mix all seasonings including salt and pepper in a small bowl. Rub the roast with 1 tablespoon of olive oil. Rub dried seasoning mixture all over the outside of the roast.
3. Heat the remaining tablespoon of olive oil in a dutch oven and brown roast on all sides. Move roast to the side and add the chopped onions. Cook onions until tender. Add tomatoes, beef broth and bay leaf to the pan and bring to a light boil.
4. Remove from heat and cover pan with the lid. Place beef roast into the preheated oven on the middle rack. Bake for 6 hours.
5. During the last hour of cooking, add the potatoes carrots and onions. Cover again and increase the heat to 375°.
6. Afer 1 hour, remove roast from the oven and transfer roast and vegetables to a serving platter. Remove and toss the bay leaves. Cover roast with foil to keep warm.
7. On the stove, cook the juices over medium-high heat and bring to a light boil. Mix together the cornstarch and wine. Slowly whisk mixture into the juices. Cook until gravy has thickened.

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