Tender Beef Roast – A Thanksgiving Delight

Why You’ll Love This Recipe

I love how this roast comes together with simple, everyday ingredients but delivers rich, deep flavor. The searing step gives the beef a crisp crust, while slow-roasting keeps the interior tender and juicy. The beef broth and Worcestershire sauce add savory depth, and the cream gravy turns it into a meal that feels indulgent and festive. It’s a versatile dish too—perfect for Thanksgiving, Sunday dinners, or even a cozy winter night at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef Roast:

• 3–4 lb beef roast (chuck, ribeye, or sirloin)

• 2 tbsp olive oil

• 2 tsp kosher salt

• 1 tsp freshly ground black pepper

• 2 tsp garlic powder

• 1 tsp onion powder

• 2 tsp dried thyme

• 1 tsp dried rosemary

• 2 garlic cloves, smashed

• 1 cup beef broth

• 1 tbsp Worcestershire sauce

• 2 sprigs fresh rosemary

For the Gravy:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 cup beef broth

• ½ cup heavy cream

• Salt and freshly ground black pepper, to taste

• 1 tbsp Worcestershire sauce

Directions

1. Prepare the Beef Roast:
   I let the roast sit at room temperature for about 30 minutes. Then I pat it dry and rub it with olive oil, salt, pepper, garlic powder, onion powder, thyme, and rosemary.

2. Sear the Beef:
   In an oven-safe skillet, I heat olive oil over medium-high heat and sear the roast on all sides until golden brown. I add the smashed garlic and fresh rosemary to the pan while searing for extra aroma.

3. Roast in the Oven:
   I pour beef broth and Worcestershire sauce into the skillet, then transfer it to a preheated 350°F (175°C) oven. I roast for 1 hour 45 minutes to 2 hours, depending on my desired doneness (125–130°F for medium-rare, 135°F for medium).

4. Rest the Roast:
   After removing it from the oven, I let the roast rest under foil for 10–15 minutes so the juices redistribute.

5. Make the Gravy:
   In a saucepan, I melt butter, whisk in flour, and cook for 1–2 minutes. I slowly add beef broth, simmer until thickened, then stir in heavy cream and Worcestershire sauce. I season to taste with salt and pepper.

6. Serve:
   I slice the roast against the grain and serve it with a generous spoonful of creamy gravy and garnish with fresh herbs.

Servings and Timing

• Yield: 6–8 servings

• Prep Time: 30 minutes (including rest)

• Cook Time: 2 hours

• Total Time: 2 hours 30 minutes

• Calories per serving: 400–500 kcal

• Protein: ~50g per serving

Variations

I like adjusting this recipe depending on the occasion:

• Herb Swap: Fresh thyme, sage, or oregano all work beautifully.

• Wine Gravy: Replace half the beef broth with red wine for a richer sauce.

• Veggie Additions: Roast carrots, potatoes, or parsnips alongside the beef for a complete one-pan meal.

• Spice Twist: A pinch of smoked paprika or chili flakes adds warmth and depth.

• Slow Cooker Method: I sear the beef first, then cook on low for 8 hours with the broth and Worcestershire.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 4 days.
Freezer: I freeze slices with gravy in airtight containers for up to 3 months.
Reheating: I warm in the oven at 300°F (150°C) covered with foil, or gently reheat on the stovetop with a splash of broth.

FAQs

What’s the best cut for a tender beef roast?

I prefer chuck roast for a budget-friendly option, ribeye roast for a rich and luxurious version, and sirloin roast for a leaner cut.

How do I make the roast extra juicy?

Letting the beef rest before slicing is crucial. It locks in the juices so they don’t run out on the cutting board.

Can I prepare this roast ahead of time?

Yes. I sometimes roast it the day before, slice it, and reheat it gently in the oven with gravy for serving.

Do I have to sear the beef?

I always sear because it adds flavor and texture, but you can skip it if you’re pressed for time.

How do I know when it’s done?

A meat thermometer is my best friend here. I check the thickest part and aim for 125–130°F for medium-rare or 135°F for medium.

Conclusion

This Tender Beef Roast is one of my favorite showstopper dishes for Thanksgiving or any family celebration. It’s hearty, flavorful, and pairs beautifully with mashed potatoes, roasted vegetables, or even just crusty bread. I love how the simple seasoning and creamy gravy elevate the roast into a memorable meal that everyone at the table looks forward to year after year.

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