Traditional Herb Seasoned Roast Beef
A traditional recipe for flavorful herb seasoned roast beef.
Equipment
- Dutch Oven
Ingredients
- 3-4 tbsp herb roasted seasonings
- 2 tbsp olive oil
- 4-5 lb chuck roast
- 3-4 sprigs fresh tyme
- 1/2 cup chopped celery
- 1/2 cup chopped onions
- 1/4 cup sliced onions
- 1/2 cup chopped carrots
- 1 pack onion soup mix
- 1 cup vegetable broth
- 1/4 tsp garlic paste or 1 crushed clove of garlic
Instructions
- Take roast out of the refrigerator and bring to room temperature. This should take 30 min to 1 hour
- Preheat Oven to 425
- Using a meat tenderizer or fork puncture the roast. Then season heavily with herb seasoning (or preferred seasonings). Be sure to "massage" the seasonings into the roast.
- Flip the roast on the other side and repeat the same process of tenderizing and seasoning.
- Set roast aside.
- Preheat oven to 425.
- Chop onions, celery, carrots- set aside.
- Add the olive oil to bottom of dutch oven. Placing on the stovetop over medium heat. Once the oil is heated, add the roast making sure to sear (NOT COOK) it until it's brown. This proceses should take 3-4 min each side. Set the roast aside out of the dutch oven.
- Add the chopped vegetables to the dutch oven being sure to scrape the bits left from searing the roast. Add the one pack of onion soup mix. The vegetables should be soft not burned.
- Add the roast back into the dutch oven then add the vegetable broth making sure to cover the roast and evenly distribute the broth over the meat and the vegetables. Add the sprigs of thyme. Please note: Thyme is a subtle spice so you can add more sprigs to your liking but the point is for the spice to be subtle (not powerful).
- Cover the dutch oven with the top and place into the oven.
- The time that you cook depends on the size but I would start at 2 1/2 hours for a 4-5lb roast. Any larger add 30 min but check at the 2 hour mark.
- Once done (it should be fork tender) allow the meat to rest.
- Enjoy!
Notes
Servings: 4