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Simply Perfect Beef Roast with Mashed Potatoes Carrots and Green Beans

Simply Perfect Beef Roast

Meryl Downing
Just like Grandma used to make, this classic beef roast recipe is only 3 ingredients, slow braised all day in the oven and melt in your mouth by dinnertime! Serve it with mashed potatoes or as little sandwiches on buns, it's a whole family favorite!
Prep Time 30 mins
Cook Time 8 hrs
Total Time 8 hrs 30 mins
Course Dinner
Cuisine American
Servings 8


  • 3 lb beef roast (chuck roast or whatever looks like the best quality) (seasoned with 2t kosher salt, 15 grinds black pepper, and 2 T flour)
  • 1 onion chopped
  • 1 quart beef stock


  • Preheat oven to 300°.
  • On the stove top, preheat a large soup pot over medium heat and add about 2T olive oil.
  • On a large plate or the brown paper packaging, season the roast on all sides with 2t salt and 15 grinds black pepper and then coat the roast in 2T flour.
  • Add the beef to the hot pot, letting it sear on one side to a dark brown color, do not move it around in the pot
  • When browned well, flip the beef with tongs to brown the other side and add onion to start sautéing around the beef.
  • When the second side is browned and the onions soft, add the beef stock and stir.
  • Transfer the entire pot to the oven, covered, and cook for about 6 to 8 hours (can vary by oven), stirring and flipping the roast once or twice during the day.  (Note: make sure to check on the roast in the last 1 or 2 hours, if you still have plenty of liquid, remove the lid for the final hour to thicken the sauce, if you don't have enough liquid, add a bit of water so the roast doesn't burn).
  • After 6 to 8 hours the meat will be extremely tender and can be shredded with tongs, while the liquid will have reduced leaving the beef in a dark sauce. Discard any large pieces of fat or gristle.
  • Serve with mashed potatoes and roasted veggies, over grilled bread, or on sandwich buns.


  • As you reach the last 1 to 2 hours, check on the roast.  If you still have plenty of liquid, you can remove the cover so the sauce can reduce a bit.  At 7 or 8 hours the meat should be tender and you can shred it with tongs.  At this point you can time the roast to be ready when you are.  If it seems done, just cover it and turn the oven off but let it sit in the oven until you are ready to serve.  If it needs more cooking time, leave the cover off and let it continue cooking.  The exact cooking time can vary depending on your oven and the size of the roast. 
  • Remember this is a large cut of beef ,so season it generously with salt and pepper.
  • Leftovers can be frozen, reheated for lunch, or used in Ragu Pasta Bake
Keyword Beef Roast, Pot Roast