My mother has always cooked an absolutely delicious roast beef and now my sister, my daughter and I all cook an equally delicious roast. We each put a different spin on our roast, but we all know the secret to making the meat moist and tender every single time. Today, I’m going to share the secret.
Perfect Moist Tender Roast Beef Recipe
First thing you’re going to do is cut a very large onion into thick slices quickly so that you won’t get burning eyes!
Then separate the onion rings and put them on the bottom of a large roasting pan.
Now let’s talk about the meat. It all starts with choosing a good Boneless Beef Chuck Roast. The way you can tell if it is going to be “good” is if it has a bunch of white lines going through it. Those lines are intramuscular fat that will melt and enhance the flavor, add to the tenderness and moistness of the roast. The white fat lines are call “marbling” and you definitely want to have a good amount of marbling in your Boneless Beef Chuck Roast.
Place the Boneless Beef Chuck Roast on top of the onions in the center of the roasting pan.
I usually don’t peel my organic carrots because all the good nutrition is in the skin too, but I had to buy baby peeled carrots or not have carrots. Obviously I opted for the peeled carrots. Spread them evenly all around the roast.
I guess you think the next vegetable is going to be potatoes. Nope! Potatoes are very starchy and not very good for you. Alyssa is also allergic to potatoes, so she gave me a really great potato substitute. Before you turn up your nose or say, “I don’t like them,” hear me out.
Beets.
Brent is a “meat and potatoes guy,” and he also told me that he hates beets. I decided to be inventive anyway. I’ll tell you what happened in a minute.
I used two different kinds of organic beets.
The first is the vivid red fuchsia beets that I’m sure most of you have seen.
I also used smaller orange beets. Yep, there’s such a thing as orange beets.
I scrubbed them, cut the tops and bottoms off, and placed them around the roast on top of the carrots.
Then I sprinkled a little salt, some pepper, and a whole lot of garlic powder all over the beets and Boneless Beef Chuck Roast.
Don’t be stingy with the garlic if you like garlic. It will add such a wonderful flavor to the dish.
Then I added a couple cups of water to the pan.
Instead of putting the lid on the roasting pan, I like less air space so I usually cover the pan tightly with aluminum foil. Then just pop it in the oven to cook for 2.5-3.5 hours depending on the size of your Boneless Beef Chuck Roast.
When it comes out of the oven, the Boneless Beef Chuck Roast is perfectly moist and tender. Why? Well, because you use marbled meat that you cook slowly for a long time. It does the trick!
The carrots are tender and slightly sweet.
The beets…well, let me tell you about the beets.
Knowing that Brent was thinking that I put potatoes in the oven with the carrots and Boneless Beef Chuck Roast, I decided I would only serve him the orange beets because they are kind of white inside. He ate them up like they were potatoes and said they were delicious. Then I told him they were beets. He had no idea they were beets because they don’t taste like beets anymore when you cook them with a Boneless Beef Chuck Roast, carrots and onions!
If you don’t like beets, I would bet that you would like them this way. The texture is almost like a potato and they taste a little sweet like a potato, but they are much healthier for you!
So what day is it? Today it is time for you to try cooking a Boneless Beef Chuck Roast with carrots and beets!
Is it yummy?
Oh yeah!
Perfect Moist Tender Roast Beef Recipe
1 large white onion, sliced thick
1 Boneless Beef Chuck Roast
4 large organic red beets
4 medium organic orange beets
15 large organic carrots
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon or more of garlic powder
2-3 cups of water
Cut the onion into thick slices, separate them and place on the bottom of a large roasting pan. Place the Boneless Beef Chuck Roast on top of the onions in the center of the roasting pan. Cut the tops and bottoms off the washed carrots and beets. Spread the carrots first and then the beets evenly all around the roast. Sprinkle salt, pepper, and garlic powder all over the beets and Boneless Beef Chuck Roast. Add the water to the pan.
Cover the pan tightly with aluminum foil. Cook in a 350F preheated oven for 2.5-3.5 hours depending on the size of your Boneless Beef Chuck Roast. When you can pull it apart easily with a fork, it is done.
sounds & looks delicious! in many ways it’s similar to my favorite family recipe for a roast – my mother’s mother’s Alsacian recipe for sauerbraten, which both my mother & I have enhanced… I’ve never used beets, but will have to try them – the other big differences are 1) that the meat is marinated for days when preparing sauerbraten, & b) the veggies are ground in a Foley food mill or other similar device along with the pan drippings, making a superbly rich, thick, yummy gravy!
kudos as well for your photography, which as always is so superb as to release the aroma of the dish as I read & look at your post! 😉
Yum, your recipe sounds delish!
Thank you so much! I try hard to have the photos tell the story too. 🙂