Roast Beef in the Oven
A tender and flavorful roast beef cooked perfectly in the oven, ideal for a hearty family dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 3 to 4 pounds beef roast (such as chuck or rump)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 large onion, sliced
- 2 carrots, cut into chunks
- 2 stalks celery, cut into chunks
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the beef roast dry and rub it all over with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Place the sliced onions, carrots, and celery in the bottom of a roasting pan to create a bed for the roast.
- Set the beef roast on top of the vegetables in the roasting pan.
- Pour the beef broth into the pan around the roast.
- Roast uncovered in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (medium rare) to 145°F (medium), basting occasionally with pan juices.
- Remove the roast from the oven, cover with foil, and let it rest for 15-20 minutes before slicing.
- Slice the roast beef against the grain and serve with the roasted vegetables and pan juices.
Notes
For added flavor, let the roast marinate overnight with the herbs and garlic. Serve with mashed potatoes or a fresh green salad.