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Making a Comforting Beef Roast Dinner at Home

Beef Roast Dinner made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4-5 lbs beef roast chuck or rib
  • 2 cups beef broth
  • 4 medium potatoes peeled and quartered
  • 3 carrots cut into chunks
  • 2 onions quartered
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs such as thyme and rosemary

Method
 

  1. Preheat the oven to 325°F (165°C).
  2. Season the beef roast generously with salt and pepper on all sides.
  3. In a large, heavy skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side.
  4. Transfer the seared roast to a roasting pan. Arrange potatoes, carrots, onions, and garlic around the roast.
  5. Pour beef broth over the roast and vegetables.
  6. Add fresh herbs on top of the roast. Cover loosely with aluminum foil.
  7. Place the roasting pan in the oven and cook for approximately 3–4 hours, or until the internal temperature reaches 135°F (57°C) for medium rare.
  8. Remove the roast from the oven and let it rest for 15–30 minutes before slicing.
  9. Slice the roast against the grain and serve with the roasted vegetables and gravy.