Sunday Roast

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Sunday Roast


Ingredients

For the Roast

  • 2.5–3 lb bone-in beef roast (chuck, shoulder, or rib)
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 2–3 sprigs fresh rosemary

For the Vegetables

  • 6–8 whole carrots, peeled
  • 1 lb baby potatoes (mixed colors if available)
  • 2–3 celery stalks, cut into large pieces
  • 1 large onion, quartered
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the Pan Base

  • 1 cup beef broth (or water)
  • Optional: splash of red wine or Worcestershire sauce

Instructions

1. Prep the Roast

  • Remove beef from fridge 30–45 minutes before cooking.
  • Pat dry thoroughly.
  • Rub with olive oil, then coat evenly with salt, pepper, garlic powder, onion powder, and smoked paprika.

2. Preheat & Build the Base

  • Preheat oven to 325°F (163°C).
  • In a roasting pan or baking dish, add broth (and optional wine/Worcestershire).
  • Place celery and onion down first to act as a rack.

3. Start the Roast

  • Place seasoned beef on top of the vegetables.
  • Lay rosemary sprigs directly on top.
  • Cover loosely with foil.

4. Slow Roast

  • Roast for 2 to 2.5 hours (depending on size).
  • Halfway through, baste with pan juices.

5. Add Vegetables

  • Toss carrots and potatoes in olive oil, salt, and pepper.
  • Add them to the pan around the roast after the first hour.

6. Finish for Texture

  • Remove foil for the last 30–40 minutes.
  • Increase heat to 400°F (204°C) for a final roast to caramelize everything.

7. Rest

  • Remove roast and let rest 10–15 minutes before slicing.
  • Spoon pan juices over top before serving.

Notes for Consistency

  • Internal temp guide:
    • Medium-rare: 130–135°F
    • Medium: 140–145°F
      (Chuck will be more tender closer to medium)
  • If you want a thicker sauce: reduce pan juices on the stove for 5–10 minutes.
  • For deeper flavor: sear the roast in a hot pan before roasting.

Serving

Plate whole for presentation (as shown), or slice and serve with vegetables arranged around the meat. Finish with fresh rosemary or cracked pepper.

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