Simple Steps for a Tender, Flavorful Beef Roast
There’s something about a roast in the oven that makes a house feel like home. Whether it’s Sunday dinner or a weeknight you finally slowed down, a good beef roast has a way of gathering everyone around the table.
The trick to a perfect roast isn’t complicated. It’s about choosing the right cut, giving it a little time, and letting it do what it does best, turn simple ingredients into something unforgettable.
Choose the Right Cut
If you like tender, sliceable roasts, start with a sirloin tip roast or chuck roast. Sirloin tip holds its shape for carving, while chuck melts down beautifully for shredded beef. Both are full of flavor, especially when they’ve been dry-aged like ours at Creamery Creek.
Season Simply
You don’t need much. A generous sprinkle of salt and pepper is enough to let the beef shine. You can add a bit of garlic, onion powder, or our creekdust seasoning blend if you’d like, but simple always wins here.
Bring It to Room Temperature
Let your roast rest on the counter for about 30 minutes before cooking. Cold meat straight from the fridge takes longer to cook and won’t brown as evenly.
Brown for Flavor
Start your roast in a hot pan or Dutch oven. Sear it on all sides until you see that golden crust form. That color means flavor, and it locks in the natural juices.
Cook It Low and Slow
Transfer to a roasting pan or leave it in the Dutch oven, then bake at 275–300°F until it reaches your desired doneness. For pull-apart tenderness, plan on about 3 hours for a 3-pound roast. Add a bit of broth or water to the pan and cover it for extra moisture.
Rest Before Slicing
When it’s done, let the roast rest at least 15 minutes before cutting. This gives the juices time to settle so every bite stays moist and flavorful.
Serve it up with mashed potatoes, roasted carrots, or buttered rolls. And if you’re lucky enough to have leftovers, roast beef sandwiches the next day might be even better.
This is only one of the variations I use to make our farm raised roasts. They're a real labor saver especially when farm chores or projects get a little out of hand. It's one of those items that I know will be done when we're done.
Check out my other Chuck Roast Recipe for another way to love and enjoy this beef cut!
Write back when you can, XOXO,
Louisa
Leave a comment
Also in Farm Family Recipes
Easy-Peasy Shredded Beef: The Do-Everything Version
Simple food wins every time. This easy shredded beef is gently seasoned, slow cooked until fork tender, and built to flex. Tuck it into tacos, pile it onto warm buns, or stash half in the freezer for later. One beef roast and endless good meals.
Keep reading
Galbi: Korean-Style Short Ribs, Farm-Fresh Flavor
Sweet, savory, and smoky, this Korean-inspired galbi recipe brings a new twist to Creamery Creek’s dry-aged short ribs. Marinate overnight and grill for juicy, caramelized ribs with unforgettable flavor.
Keep reading
Creamery Creek Over the Top Chili Recipe
This chili is not fancy, but it is deeply satisfying.
Our Over the Top Chili starts with a simple large meatball made from Creamery Creek dry-aged ground beef, seasoned just enough to let the beef shine. Instead of browning it in a pan, the whole thing goes on the smoker, perched right over the pot of chili. As it cooks, the beef slowly bastes the chili below, dripping smoky, rich flavor straight into the pot.
Keep reading