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Fork in piece of oven roast beef on a cutting board.
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5 from 123 votes

Roast Beef Recipe (Tender Oven Roast)

This oven roast beef recipe results in a tender, juicy, classic Sunday roast. It has been a Sunday tradition in our family for years. Cook low and slow for fall-apart slices and flavorful drippings for gravy.
Prep Time10 minutes
Cook Time3 hours
Resting time15 minutes
Total Time3 hours 10 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Oven Roast
Servings: 9 servings
Calories: 236kcal
Author: Echo Blickenstaff

Equipment

  • Conventional Oven

Ingredients

  • 3 pounds rump roast or chuck roast
  • kosher salt to taste
  • 2 tablespoons butter
  • 1 (2-ounce) package dry onion soup mix
  • 1 cup beef broth (or beef stock)

Instructions

  • Remove roast from refrigerator and allow to come to room-temperature, about 30-40 minutes. Preheat oven to 300 degrees F (read notes above for more time and temperature roasting options). Trim excess fat from roast and generously rub all sides with Kosher salt.
    Uncooked beef roast on parchment covered cutting board rubbed with kosher salt.
  • In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add roast to pan and sear on all sides for about 2-3 minutes per side. You want the roast to be brown all over.
    Dutch oven with browned beef roast.
  • Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan.
    Dutch oven with browned oven roast with onion soup mix and broth.
  • Cover and roast in the oven until fork tender and the thickest part reaches 200-205°F, about 50-60 minutes per pound.
    Placing lid on dutch oven with browned oven roast beef.
  • Allow roast beef to rest 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional, see notes above). Use a sharp knife to cut into slices and serve!
    Cutting board with oven roast beef. Mashed potatoes on the side.

Video

Notes

  • Bring to room temp before roasting. Letting the roast sit out for 30-40 minutes ensures it cooks more evenly from edge to center.
  • Sear first to lock in flavor and juices. Browning the outside in a hot pan creates a flavorful crust and seals in moisture.
  • Keep covered and use broth. Covering the roast and adding broth helps create steam, which keeps the meat moist and tender.
  • Cook low and slow for fall-apart tenderness. Roasting at 200-300°F breaks down tough fibers and results in a melt-in-your-mouth texture.
  • Use a thermometer to monitor internal temp. Aim for 200-210°F for pot roast-style tenderness. Remove the roast 5-10°F early to account for carry-over cooking as it rests.
  • Rest the meat at least 10 minutes before slicing. Resting allows juices to redistribute so the roast stays moist and flavorful when sliced.

Nutrition

Calories: 236kcal | Carbohydrates: 1g | Protein: 34g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 215mg | Potassium: 530mg | Sugar: 1g | Vitamin A: 78IU | Calcium: 30mg | Iron: 3mg