This is the most tender roast beef recipe you’ve ever had. And so easy to make! I know cooking a whole roast beef can sound intimidating, but trust me, it couldn’t be easier! I’ll walk you through all of the steps to make it as simple as possible. This recipe on how to cook melt in the mouth roast beef is gluten free, dairy free, low carb, and can be made Whole30-friendly by subbing extra beef broth for the red wine.
I love a good roast beef dinner for Sunday family dinner or when we are feeding a crowd! It’s even perfect for a special occasion!
A 4 pound roast can stretch a long way. I’d say it’s probably enough for 10 good servings. And if you’re feeding a smaller family, the leftovers are amazing!! Leftover roast beef sandwiches, anyone?? Or dice it up for some delicious steak tacos!
Don’t add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it’s done – without opening the oven door. Tent your roast with foil and let it rest before carving, so the juices have time to moisten the meat.
Why does my roast beef turn out tough?
Roast beef can turn out tough if it’s undercooked or overcooked. Again, make sure to use a meat thermometer to get the perfect result!
How to make melt in the mouth roast beef
1. Remove roast from refrigerator about 2 hours before starting recipe to allow it to come closer to room temperature. It will still be a little cool after 2 hours, but not cold.
2. In a small bowl combine salt and pepper.
3. Use a sharp, thin knife to make 3 slits on one side of the roast (about 2-3 inches deep), stuff the slits with the garlic cloves (one clove in each) and some salt and pepper. Flip the roast over and make 3 more slits on the other side and stuff with garlic, salt, and pepper. Rub the remaining salt and pepper over the outside of the roast.
4. Preheat oven to 275ºF.
5. Melt butter over medium-high heat in an oven-safe skillet (braising pan or cast iron). Sear all sides of roast in the hot oil to brown (for about 15 minutes total). Remove roast to a plate and deglaze the bottom of the pan with broth and wine.
6. Place roast back in pan and place onion slices and rosemary sprigs around it.
7. Oven roast at 275ºF until you get to 115ºF (let the pot roast cook for about 12-15 minutes per pound, so a little less than 1 hour for a 4 lb roast).
8. Transfer meat to a cutting board, tent loosely with aluminum foil, and allow to rest for about 20 minutes. The internal temp will continue to rise as the roast rests. Serving temp should be 130ºF in the center for medium-rare. You can rest for up to one half hour if you need to.
9. Mix a few teaspoons of arrowroot powder or organic cornstarch with the pan juices to make a gravy. Serve roast beef with gravy and onions.
Should a roast be covered in liquid in a slow-cooker?
FAQ
Should you add liquid to a roast?
How do you keep beef moist when roasting?
Should a roast be fully submerged in liquid?
Do you need liquid in slow cooker for roast beef?
Can I use water to cook roast beef?
Please don’t use water to cook your roast beef! But yes, do use a liquid in your pan when cooking roast beef. You don’t want to use water because you really need something with some flavor and seasonings! In this recipe we are using beef broth, red wine, and plenty of seasonings for the perfect flavor. SO GOOD!
Can You slow cook a pot roast without adding liquid?
When it comes to cooking a pot roast in a slow cooker, the usual method is to add some liquid to help keep the meat moist while it’s cooking. But what happens if you slow cook a roast without adding any liquid at all? You can “dry roast” meat in a slow cooker provided you select one with plenty of fat or marbling.
Do you need to submerge a pot roast?
You do not need to submerge the pot roast to cook it thoroughly. In fact, the heat from your slow cooker and the bit of braising liquid from deglazing your pan will be just enough to prepare the food for you perfectly. Much of what you’re cooking, in this case, meat and vegetables, will release liquid as they cook.
What can I use as a braising liquid for a pot roast?
Browse different pot roast recipes for ideas on what to use as your braising liquid. Aromatics such as sauteed onions or garlic are often included in the braising liquid. Add vegetables to the meat and you have a complete one-pot meal. Potatoes, carrots, onions, and mushrooms are typical additions, but you can get creative.