Old Fashioned Beef Roast
A hearty, savory beef roast tenderly browned and braised in a rich gravy, perfect for comforting family dinners and special occasions alike.
Ingredients
Instructions
- Heat olive oil in a heavy Dutch oven or roaster with a tight-fitting lid that can go from burner to oven.
- Dredge the beef roast in flour, seasoning with salt and pepper, covering both sides.
- Place the roast in the hot oil and brown well on all sides.
- Add 3 tablespoons of flour around the roast in the oil in the bottom of the pan.
- Cook while stirring until the flour is slightly browned.
- Pour water into the pan and stir to mix the flour and water well.
- Cover the roaster with the lid and place in a 450°F oven, cooking for about 30 minutes.
- Reduce oven temperature to 350°F and cook for 1 1/2 to 2 hours, depending on the size of the roast.
Tips & Substitutions
For a richer flavor, consider adding herbs like rosemary or thyme to the oil while browning the roast. If you don't have olive oil, canola or vegetable oil works well as substitutes. Browning the beef properly is crucial for depth of flavor, so take your time. You can also deglaze the pan with a splash of red wine after browning for an extra layer of taste.
Serving Suggestions
Serve the beef roast sliced with the pan juices drizzled on top. It pairs beautifully with hearty sides like mashed potatoes or roasted vegetables. For a twist, consider making a Beef Salad with the leftovers for a refreshing lunch option. A side of crusty bread also complements the dish well, perfect for soaking up the juices.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast in a baking dish with a splash of beef broth to keep it moist, cover with foil, and heat in a 350°F oven until warmed through. Alternatively, slices can be reheated in a skillet over low heat.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Beef Roast contains roughly 45 calories, with 1g protein, 8g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What cut of beef is best for roasting?
Cuts like chuck roast, rib roast, or sirloin are ideal for roasting due to their balance of flavor and tenderness. Chuck roast is particularly forgiving and becomes tender when cooked slowly, making it a popular choice for this type of dish.
Can I cook the roast in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the roast as instructed, then transfer it to a slow cooker. Add the flour mixture, cover, and cook on low for 6-8 hours or until tender. This method will enhance the flavors even further.
How do I know when the roast is done?
Use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 135°F, while medium is about 145°F. Remember that the roast will continue to cook as it rests, so remove it from the oven a few degrees before reaching your desired temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).