Simply Perfect Beef Roast

3.67 from 12 votes

Simply Perfect Beef Roast is just like Grandma used to make! This classic comfort food is only 3 ingredients, slow braised in the oven all day and deliciously tender! Simple enough for a weeknight meal yet fancy enough for a special occasion, you'll want to come back to this recipe again and again!

Prep Time30

Cook Time8

Total Time8 30

Course: Dinner

Cuisine: American

Servings:

Calories: 327kcal

Author: Meryl Downing

Equipment

Dutch oven or large heavy pot

Ingredients

3 pound 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

Instructions

Preheat oven to 300°.
On the stove top, preheat a Dutch oven or large pot over medium heat and add about 2 Tablespoons of olive oil.
On a large plate or the brown paper packaging, season the roast on all sides with 2 teaspoons salt and 15 grinds of black pepper and then coat the roast in 2 Tablespoons of 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.
Cover and transfer the entire pot to the oven. 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 pieces of fat or gristle.
Serve with mashed potatoes and roasted veggies, over grilled bread, or on sandwich buns.

Notes

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. If you are running out of liquid or it seems dry, add more beef stock.
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.
Don't try to cut fat off the raw roast. Instead, pick through the finished roast with tongs and pull out any fatty pieces as you shred it.
Remember this is a large cut of beef, so season generously with salt and pepper.
Leftovers can be frozen, reheated for lunch, or used in Ragu Pasta Bake.

Nutrition