Tender slow-roasted beef surrounded by caramelized onions, buttery potatoes, and sweet carrots in a rich herb garlic sauce.

Ingredients

3–4 lb beef roast
1 lb baby potatoes
4 carrots, cut into chunks
2 onions, halved
5 cloves garlic, minced
3 tbsp olive oil
2 tbsp butter
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp rosemary
1 tsp thyme
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
Fresh rosemary for garnish

Instructions

Preheat oven to 325°F (165°C).

Season the beef roast with salt, pepper, paprika, rosemary, and thyme.

Heat olive oil in a large skillet or Dutch oven.

Sear the roast on all sides until deeply browned.

Transfer roast to a roasting pan.

Arrange potatoes, carrots, onions, and garlic around the beef.

Pour in beef broth and Worcestershire sauce.

Dot vegetables and roast with butter.

Cover tightly with foil or lid.

Roast for 3–4 hours until beef is tender and juicy.

Remove cover during the last 30 minutes for extra caramelization.

Garnish with fresh rosemary before serving.

Serving

Serve with crusty bread, mashed potatoes, or roasted vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Tips

Searing the roast first adds deep flavor
Use chuck roast for the most tender result
Baste occasionally with pan juices for extra moisture
Add mushrooms or celery for more hearty flavor

FAQ

Can I make this in a slow cooker?
Yes, cook on LOW for 8–9 hours.

What cut of beef works best?
Chuck roast or brisket are excellent choices.

Can I freeze leftovers?
Yes, freeze for up to 3 months.

How do I keep the roast juicy?
Cook low and slow with enough broth and keep covered during roasting.