Sunday Roast Beef

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  • 4-5 Pounds Beef Roast
  • Salt and Pepper
  • Olive Oil
  • 2-3 Yellow Onions, Diced Large
  • 4-5 Carrots, Peeled, Diced Large
  • 4-5 Ribs of Celery, Diced Large
  • 1 Tbsp Thyme Leaves
  • 2 Cups Beef Stock
  • 1 Cup Tomato Juice
  • 2-3 Russet Potatoes


Rub the beef generously with salt and pepper. Heat a large oven safe pot or pan with olive oil and sear the meat on all sides. remove the meat and add in the vegetables and thyme, stirring often with a wooden spoon. Once the onions start to become tender, add the beef broth to delglaze. Simmer for 10 minutes. Add tomato juice and return the meat to the pan. Cover the meat with sauce and veggies and put in the oven at 350 degrees for about 5 hours.

Peel and chop potatoes. Remove the roast from the oven, turn the meat and baste. Add in the potatoes to the veggies and stir in. Cover and return to the oven and bake for another 2 hours.

Remove the roast from the oven and allow to sit for about 10 minutes before slicing.

Serve and enjoy!