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Lazy Roast Beef: The Easiest & Most Delicious Recipe

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Tender and flavorful chuck roast, made easy with a simple dry rub and slow-cooked to perfection. Perfect for a comforting family meal!

Ingredients

Scale
  • 3–4 lb Beef Chuck Roast
  • 1 packet (1 oz) Dry Onion Soup Mix
  • 1 packet (1 oz) Ranch Dressing Mix
  • 1/2 cup Water
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • Optional: Carrots, Potatoes, Celery (cut into large chunks)

Instructions

  1. Prepare the Roast: Take the chuck roast out of the refrigerator 30 minutes before cooking. Pat it dry with paper towels.
  2. Make the Seasoning: In a small bowl, combine the dry onion soup mix, ranch dressing mix, garlic powder, and black pepper.
  3. Season the Roast: Drizzle olive oil all over the roast and rub it in. Generously sprinkle the dry seasoning mixture all over the roast, pressing it into the meat.
  4. Prep Vegetables (Optional): Peel and chop carrots, potatoes, and celery into large chunks.
  5. Sear the Roast (Optional but Recommended): Heat a large skillet or Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side, until browned. Remove from skillet.
  6. Slow Cook in the Oven: Preheat oven to 325°F (160°C).
  7. Assemble: If using vegetables, arrange them in the bottom of a Dutch oven or roasting pan. Place the roast on top of the vegetables.
  8. Add Water: Pour 1/2 cup of water into the bottom of the pan.
  9. Cover and Cook: Cover tightly with a lid or aluminum foil. Cook for 3-4 hours, or until the roast is fork-tender. Check after 3 hours.
  10. Check Internal Temperature: Use a meat thermometer to ensure the roast reaches a safe internal temperature. Aim for at least 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done. For a more tender, shreddable texture, cook to around 200-205°F (93-96°C).
  11. Rest: Remove from oven and let the roast rest for 15-20 minutes before slicing or shredding.
  12. Serve: Shred or slice the roast and serve with the cooked vegetables and pan juices. Make gravy from pan juices if desired.

Notes

  • Searing the roast before slow cooking adds a depth of flavor.
  • Adjust cooking time based on the size of the roast and your oven.
  • Resting the roast is crucial for tenderness.
  • For a richer flavor, substitute 1/2 cup of the water with 1/2 cup of red wine.
  • This recipe can easily be adapted for a slow cooker. Sear the roast as directed, then place it in the slow cooker with the vegetables and water. Cook on low for 8-10 hours, or on high for 4-5 hours, or until the roast is fork-tender.
  • Spice it up with a pinch of red pepper flakes to the seasoning mixture for a little heat.
  • Add some herbs: Fresh rosemary or thyme sprigs added to the Dutch oven or roasting pan will infuse the roast with a lovely aroma and flavor.
  • Use different vegetables: Feel free to substitute other root vegetables, such as parsnips or turnips, for the carrots, potatoes, and celery.
  • For even better browning, you can broil the roast for a few minutes after it’s cooked, but watch it carefully to prevent burning.

Find it online: https://anasrecipes.com/lazy-roast-beef/