Grandma’s Tender Oven-Roasted Beef Roast

This old-fashioned oven-roasted beef is incredibly tender, juicy, and packed with savory flavor. The outside develops a beautiful dark, flavorful crust while the inside stays moist and tender. It’s the kind of comforting roast that disappears quickly at the dinner table!

Ingredients

• 3–4 lb beef chuck roast or boneless beef roast
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1½ tsp black pepper
• 2 tsp garlic powder
• 1½ tsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp Worcestershire sauce
• 1 cup beef broth
• 4 cloves garlic, minced
• 1 large onion, sliced

Directions

1. Prepare the beef:
   Pat the roast completely dry with paper towels. Rub it all over with olive oil.
2. Season:
   Combine the salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary. Rub the seasoning generously over every side of the beef.
3. Sear for extra flavor:
   Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned.
4. Add the aromatics:
   Add the sliced onion and minced garlic around the roast. Pour in the Worcestershire sauce and beef broth.
5. Roast:
   Cover tightly with a lid or aluminum foil and place in a 325°F (165°C) oven. Cook for about 2½–3½ hours, depending on the size of the roast, until very tender.
6. Brown the outside:
   Remove the cover during the final 20–30 minutes of cooking to allow the outside to become deeply browned and flavorful.
7. Rest:
   Remove from the oven and let the roast rest for 15–20 minutes before slicing.
8. Serve:
   Slice against the grain and spoon some of the flavorful juices from the pan over the top.

Tip: For the most tender result, don’t rush the cooking time. Chuck roast becomes especially tender when cooked slowly until the connective tissue breaks down.