One-Pot Wednesdays: Slow-Roasted Beef

Kim Conte


roast_gettyLast night Mr. Cafe Kim not only surprised me with a delicious dinner, but he also made sure it was a one-pot meal—thereby giving me something to post about this morning. I tell you, that guy really knows the way to my heart! Here is the recipe he used for one-pot Slow-Roasted Beef With Pan Juices.

The cool thing about this recipe is that the slow-roasting process is good for cheaper cuts of meat—chuck, round, and sirloin. (We used a round eye roast.) Even though the meat from these parts is usually tougher—and leaner!—than more expensive cuts like tenderloin, roasting it at low oven temperatures makes it juicy and tender with good flavor.


Slow-Roasted Beef With Pan Juices From Cook's Illustratred September/October 1996

1 boneless beef roast (3-4 pounds)

Salt and pepper

2 tablespoons olive oil

1/3 cup red wine (optional)

1 cup chicken or beef broth

If roast is not evenly shaped, tie it crosswise and lengthwise with kitchen twine. (Ours was compact and evenly shaped, so we did not have to do this.) Sprinkle both sides with salt and pepper. Heat oil in Dutch oven or oven-safe pot. Sear roast until brown—about 4 minutes each side. 

Transfer pot to oven and cook at 250 until roast is 110 degrees at its thickest part (about 45-60 minutes). Increase oven temperature to 500 degrees and cook until roast is 130 degrees (about 15-20 minutes). Remove roast from pot and let stand 20 minutes before carving.

For pan juices, heat pot with drippings over medium high heat on stove-top. Spoon all but 1 tablespoon of fat from pot. Add wine (optional) and/or broth stirring pot until brown bits loosen. Simmer until juices thicken (about 4-5 minutes). Slice roast and serve with pan juices.


+I like to eat this with roasted vegetables (sweet potatoes, new potatoes, carrots, etc.). Just toss them with olive oil, fresh or dried herbs, and salt and pepper and throw them into the pot with the roast about 30 minutes after cooking it at 250. Leave them in until the roast is done cooking. Or, now that the weather's getting warm, this would be really nice with a big green salad.


Don't miss our other great One-Pot Wednesday meals:


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