Beef Roast Recipe

Bring roast to room temperature

Remove the beef roast from the refrigerator 30–60 minutes before cooking so it loses the chill. Pat it dry with paper towels.

Season roast

Combine kosher salt, black pepper, garlic powder, onion powder and dried thyme. Rub the roast all over with olive oil, then coat evenly with the seasoning mix, pressing gently to adhere.

Preheat oven to 160°C (325°F). Heat a large ovenproof Dutch oven or heavy skillet over medium-high heat until hot. Add 1 tablespoon olive oil if needed. Place the roast fat-side down and sear without moving for 3–4 minutes until deep brown. Turn and sear all sides, about 8–10 minutes total. Transfer the roast to a plate.

Reduce heat to medium. Add the onions (quartered), carrots, celery and smashed garlic to the pot. Sauté, stirring occasionally, until edges start to brown, about 6 minutes. Stir in rosemary sprigs.

Pour the red wine into the hot pot to deglaze, scraping up brown bits from the bottom with a wooden spoon. Let wine reduce by half, about 2–3 minutes. (If not using wine, skip and proceed with stock.)

Add beef stock and Worcestershire sauce, stir to combine. Return the seared roast to the pot, nestling it into the vegetables so liquid comes about one-third of the way up the roast. Bring the liquid to a gentle simmer on the stovetop.

Cover the pot with a tight-fitting lid and place in the preheated oven. Braise until the roast is fork-tender and registers 58–62°C (135–145°F) for medium-rare to medium, or 2 to 2½ hours depending on size and cut. For more tender, shreddable meat, cook to 90°C (195–205°F) which may take 3 hours.

Remove the pot from the oven. Transfer the roast to a cutting board and tent loosely with foil. Let rest 15–20 minutes; carryover cooking will raise internal temperature slightly.

While the roast rests, skim excess fat from the braising liquid and strain vegetables if you want a smoother jus. Optionally, place the pot with strained liquid over medium heat, whisk in 1–2 tablespoons cold butter to finish and thicken slightly. Adjust seasoning with salt and pepper to taste, and stir in chopped parsley.

Slice the roast against the grain into desired thickness (about 6–8 mm for roast slices). Serve with braised vegetables and spoon the jus over the slices.