The thing about doing a roast is that you can do it in an oven or in a slow cooker. I have done both, but this post is about doing your roast in a slow oven. If you synchronize your baking to go along with making bread, a casserole or vegetable, or a dessert, you can enjoy the aroma of homemade in your kitchen all day long.
You can partially bake, then let it rest until it’s cool enough to slice. Make your gravy now or save the brother for later; add it to the sliced meat, then finish the process the same day or a few days later. Depending on how soon you’ll be fixing this meal, you can refrigerate it or put it in the freezer.
When my local store has roasts on sale, I purchase several, bring them home, and then roast them all together before they make it to the freezer. While I’m putting groceries away, I inhale the aroma of succulent beef with onions!
My recommendation is that you start with a hot oven. Then, after the meat has time to become heated through in the center, turn the oven down and let it roast away for several hours.
I begin with an oven temperature of 400. Put your roast and seasonings (sliced onion, salt, pepper, etc.) into your roaster or stoneware; add some water if you want to have a lot of broth for gravy. Then put the meat into the oven and let it heat clear through for about thirty minutes.
These instructions are for an (approximate) 5 lb. roast. Turn the oven down to 250 (or 300 if you don’t trust my judgment) and let it do a slow roast for several hours. I let mine bake initially for 3-4 hours. Then I allow it to cool enough to slice and make the gravy. At this point, I put the roast into a container for use later. When I’m a few hours from serving, I add cut up potatoes, carrots, and sometimes celery. Top with gravy and cover. Put it back in the oven, letting it slow simmer until it’s succulent – another two to three hours.
There you have it. Choose a crock pot or a slow oven. Either way works for me.
Oven Roast Beef
- 5 + pound Roast beef - bone in or boneless bone in will be juicier
- 1 onion
- Carrots - as many as you want
- Celery - you choose the amount
- Salt and Pepper to taste
- Water - enough to cover the bottom of your pan
- Heat oven to 400
- Place roast in roaster or covered dish
- Slice onions on top
- Season with salt and pepper
- Roast in oven for 30+ minutes until heated through in the center
- Slow-roast at 250 or 300 for 3-4 hours
- An hour or two before serving, add potatoes, carrots, and celery
- Make gravy from the broth