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Recipe by:

Elena SMITH

Succulent Crazy Tender Baked Roast for Holidays

This Crazy Tender Baked Roast is a succulent, flavor-packed centerpiece perfect for your holiday gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 3-4 lbs beef roast (chuck roast or similar)
  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 Tbsp. Worcestershire sauce
  • 4-5 carrots, peeled and cut into chunks
  • 4-5 medium Yukon Gold potatoes, cut into quarters
  • Salt and pepper, to taste
  • Fresh herbs (rosemary, thyme, or fresh parsley for garnish)

Equipment

  • Heavy-duty roasting pan or Dutch oven
  • Oven

Method
 

  1. Preheat your oven to 325°F (160°C). In a heavy-duty roasting pan or Dutch oven, heat the olive oil over medium-high heat. Sear each side of the beef roast for about 4-5 minutes until it’s browned.
  2. Add the diced onion and minced garlic around the roast in the pan and sauté for 2-3 minutes until the onions soften.
  3. Pour in the beef broth and Worcestershire sauce, season with salt and pepper, and nestle the carrots and potatoes around the roast. Cover and roast for about 3-4 hours.
  4. Once tender, remove the cover and roast for an additional 30 minutes. Let the roast rest for at least 15 minutes before slicing.

Notes

This recipe emphasizes the importance of patience in cooking for the best flavor and tenderness.