This Christmas Beef Chuck Roast Recipe is juicy, tender, and packed with great flavor thanks to the rub and brown gravy made with the pan drippings. It serves 8 people and costs $26.35. For more holiday-inspired meals, we recommend our Instant Pot Turkey Breast and our Copycat Instant Pot Honey Baked Ham.
Beef Chuck Roast
Life is so busy, right? Especially this time of year. We are entering the busiest time of the year. With all the school parties, work parties, neighbor gifts, teacher gifts, family parties, etc. The list goes on and on.
When do we get time actually to enjoy the season? What can we do to help make things a little easier? With dinner, of course! This beef chuck roast recipe is the perfect solution.
After cooking in the oven for a few hours, the roast comes out so juicy and tender. To top it off, you make the gravy from the drippings from the roast. It is literally the perfect flavor! Not only does it taste amazing, but it is also so simple to make, and another bonus, it will not break the bank.
It is definitely the perfect meal for Christmas dinner. However, this beef chuck recipe is one we serve throughout the year for Sunday dinner with the family.
What is the best roast?
The tougher meats make for the best roasts because they get very tender the longer they cook (on a lower heat, of course). Three main cuts will make the best roast. The three cuts are chuck, brisket, and round.
What is the most tender cut of roast?
The most tender cut of the roast is the cuts with the fattest marbling. This type of meat typically comes from the least-exercised parts of the cow. The roasts that are tender and moist are usually the least healthy and the most expensive. That’s negative in our book!
How much will this Christmas Roast cost:
This time of the year, there are usually really great deals on beef roasts. Keep an eye out for these deals, and the recipe cost below will be substantially less!
RECIPE COST: $26.35
PER SERVING COST: $3.30
- 5 pounds Beef Chuck Roast – $24.85
- 1 Tablespoon extra virgin olive oil – $0.13
- 2 teaspoons salt – $0.02
- 1 Tablespoon brown sugar – $0.03
- 1/2 teaspoon ground black pepper – $0.04
- 1 teaspoon dried rosemary – $0.08
- 1/4 cup beef drippings from the roasting pan – $0
- 1 teaspoon garlic powder – $0.03
- 2 cups beef broth – $0.96
- 1 Tablespoon paprika – $0.10
- 1/4 cup flour – $0.05
- 1 teaspoon Worcestershire sauce – $0.02
- salt and pepper to taste – $0.01
- 1 Tablespoon vegetable oil – $0.03
To find out more about how we price our recipes, check out Budget Recipes Explained.
Cook’s Tools:
- prep bowl
- roasting pan
- large cast-iron skillet
- tongs
- instant-read thermometer
- medium saucepan
- whisk
The flavor and Recipe Variations:
- With this recipe, the type of cut of meat is extremely important as different cuts cook differently.
- It is also important to know your oven and if it holds heat well or not. All ovens are different and not all ovens retain heat, as well as others, do. If your oven does not retain heat well, then you may need to leave the oven on at 500 degrees F and cook until it reaches the internal temperature of 130 degrees F. We recommend checking the temperature every 20 minutes.
- Instead of a beef chuck roast, you can use a more expensive cut of meat like a prime beef eye round roast.
How long is this good for:
- Serve: You can keep the meat at room temperature for no longer than 2 hours before it will need to be refrigerated.
- Store: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
- Freeze: I like to freeze leftover pieces of meat with a little bit of the brown gravy. That way, the meat is less likely to dry out in the freezer. You can freeze the meat for up to 3 months.
How to get the kids involved with this recipe:
- Ages 2-3: Let them help you pat dry the roast and rub the dry rub on all sides of the roast. This is a great opportunity to teach young kids kitchen safety on handling raw meat. Teach concepts such as not eating raw meat and washing your hands really well before and after handling raw meat.
- Ages 4-5: Let them help measure and stir together the dry rub ingredients. They can also help with rubbing the mix on the roast.
- Ages 6-8: Let them help whisk the gravy until it has thickened. You can also have your child help you plan the rest of the menu. Our kiddos love to be involved in menu planning.
- Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
- Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.
What to Serve with Christmas Roast:
- Pomegranate Salad
- Jenna’s Naughty Mashed Potatoes (these are shown in some of the pictures)
- Green Beans Almondine
- Orange Cranberry Sauce
- Brown Sugar Glazed Carrots
- Yorkshire Pudding
- French-Bread Stuffing
- Green Bean Casserole
- Mom’s Broccoli Casserole
- Oven Roasted Potatoes
More +$15 Recipes:
- BBQ Chicken Salad
- Copycat Instant Pot Honey Baked Ham
- Easy Oven Baked Salmon
- Instant Pot Turkey Breast
- Machaca Burritos
- Taco Pizza
How to Make Christmas Roast Recipe:
Christmas Beef Chuck Roast
Recipe Cost 26.35 Serving Cost 3.30Equipment
- Prep bowl
- Roasting pan
- Large cast-iron skillet
- tongs
- instant-read thermometer
- medium saucepan
- whisk
Ingredients
ROAST:
- 5 pounds center-cut boneless beef chuck-eye roast
- 1 Tablespoon vegetable oil
RUB:
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon brown sugar
- 1 Tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
BROWN GRAVY:
- 1/4 cup beef drippings from the roasting pan
- 2 cups beef broth
- 1/4 cup flour
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
Instructions
PREP THE ROAST:
- Use paper towels to pat the defrosted roast dry.
MAKE RUB & RUB ROAST:
- Whisk together all of the rub ingredients in a small prep bowl.
- Rub the roast all over with the rub, and then let the roast sit at room temperature for 20-30 minutes.
PREPARE OVEN & PAN:
- Move the oven rack to the middle position and preheat the oven to 500 degrees F.
- Prepare a roasting pan by spraying the rack with nonstick cooking spray.
SEAR ROAST:
- Once the roast has sat at room temperature for 20-30 minutes, place 1 Tablespoon of vegetable oil in a large cast-iron skillet and preheat over medium-high temperature until the oil begins to simmer. Add the roast to the pan and use tongs to sear the roast on all sides for 2 minutes each side.
ROAST IN OVEN:
- Place the roast on the prepared roasting pan and put it in the preheated 500 degrees F oven. Turn the oven off completely and let it cook for about 2-2 ½ hours, or until the internal temperature reaches 130 degrees on an instant-read thermometer.
- Loosely cover the top and sides of the roast with aluminum foil while you make the brown gravy.
MAKE BROWN GRAVY:
- Add the beef dripping to a medium saucepan set over medium-high heat. Whisk in the flour and continue to stir for 3 minutes.
- Slowly pour in the beef broth while you continue to whisk. Keep whisking until the gravy has thickened a little, about 1-2 minutes. Then, turn off the heat and season the gravy to taste with salt and pepper (the gravy will thicken as it cools). Transfer the gravy to a gravy boat
SLICE AND SERVE:
- Slice the roast and serve the brown gravy.
Notes
- In our experience, we rarely see large chuck roasts like this one in the supermarket’s refrigerator section. We almost always have to ask the butcher at the meat counter to cut us a 5-6 pound center-cut boneless beef chuck-eye roast.
- We have seen this cut of chuck roast at Costco around the holidays.
- This recipe will also work for other beef roasts like a beef bottom round roast, eye round roast, New York strip roast, or a ribeye roast.
- With this recipe, the type of cut of meat is extremely important as different cuts cook differently.
- It is also important to know your oven and if it holds heat well or not. All ovens are different and not all ovens retain heat, as well as others, do. If your oven does not retain heat well, then you may need to leave the oven on at 500 degrees F and cook until it reaches the internal temperature of 130 degrees F. We recommend checking the temperature every 20 minutes.
Nutrition
This Christmas Beef Chuck Roast Recipe is juicy, tender, and packed with great flavor thanks to the rub and brown gravy made with the pan drippings.
Denay DeGuzman says
I just made this beef chuck roast recipe and it is delicious! So juicy, tender and flavorful. This recipe’s a keeper!
Jess Jankowski says
That’s awesome! Thank you for the feedback.
Christal L Reinsmith says
Hello. I just want to make sure I’m reading this correctly. So after I put the roast in a 500° oven, I turn the oven off and just let the roast sit in the oven for 2-2 1/2 hours at zero degrees??
Jess Jankowski says
Hi there. You are reading it correctly. However, the oven will not be at 0 degrees. It will be at 500 degrees and will take time to cool down to 0.
Kelly Anthony says
I have never seen a more beautiful Chuck Roast! Perfectly tender and such a budget-friendly cut at such an expensive time of year! Perfect for the holidays 🙂
Jess Jankowski says
It is so perfect for the holidays! Enjoy!
Veena Azmanov says
This looks so flavorful, moist and juicy. Your recipe looks awesome. Best as you say with the Christmas platter.
Jess Jankowski says
Thank you for your kind words!
Mel says
I absolutely love the fact you’re suggesting things for children to do depending on their age within the post. That’s a brilliant way to make sure kids get involved in the kitchen! Sounds like a brilliant roast!
Jess Jankowski says
Thank you so much! We love having our kids help and believe it makes a big difference when they help with the cooking.
Genevieve says
We love making a roast for Christmas and your recipe breaks it down perfectly!
Jess Jankowski says
It really is perfect for Christmas day! Enjoy!
Sonja says
This was amazing!!! Perfect roast! Tender, juicy, and very hassle free. Will always use this method from now on!
Jess Jankowski says
Sonja, we are thrilled to hear this! Thank you so much for coming back to let us know!
Monique says
I absolutely love that you share tips on getting children involved in the kitchen. I was cooking meals for my family, by myself, by the age of 9. I was so grateful my parents trusted me in that kitchen because I had so much fun cooking & surprising them by having dinner done!
Jess Jankowski says
That is amazing! We are hoping to raise our kids to be like you!
Laura | Wandercooks says
This is perfect for my Christmas dinner! So excited to impress the fam with this one!
Jess Jankowski says
Awesome! Let us know how it goes!!
Anthony S says
Awesome and easy to make!
Jess Jankowski says
Thank you so much for your review! We sure do appreciate it!
Janel says
How would you adjust the cooking time for a 1 lb chuck roast instead of 5 lbs?
Jess Jankowski says
Hello. A good rule of thumb to follow is to roast for about 15-17 minutes per pound. The roasting time will vary depending on how well done you would like the roast to be so I would check it often.
Madison says
How long should this cook if you only have a 3lb roast?
Jess Jankowski says
Hello. A good rule of thumb to follow is to roast for about 15-17 minutes per pound. The roasting time will vary depending on how well done you would like the roast to be so I would check it often.
hana says
The roast looks great, but I did not understand, heat the oven to high temp. and turn it off immediately when inserting the beef? Bake in the oven off ?? The matter of baking is not clear
Jess Jankowski says
Hello. I know the baking directions sound a little crazy. But yes that is the process! Preheat the oven to the high heat and then when you put the roast in turn off the oven and it will back in the oven at the high heat it has been preheated too. Turning it off helps to not overcook the roast. Let us know if you have any other questions. Thanks!
Lynn Arnold says
Any way I can cook the roast the day before?
Jess Jankowski says
Hi Lynn, we have not tried cooking the roast the day before yet but you can try it! Let it cool completely before covering and placing it in an airtight container in the fridge. Save the cooking liquid and store it in the fridge as well. The next day, remove the fat from the cooking liquid and then place the liquid in a pan with the roast (after you slice it) to warm it. Please let us know how it goes!
omer says
hi!
another question regerding the off oven….
usually in my oven i think it will get to normal after 20-30 minutes becuase it has a fan that works and make it to cool faster (probably as most ovens). and you are saying 2-2.5 hours….
so how will that work? :). i do understand that if i start at 500 it will take some time to get to 150 but not that long.
i will try to do a small cut of 2.5 pounds.
best!
Jess Jankowski says
Hi Omer. We have made the roast in several different ovens with this process and have not had any issues with the oven cooling off too quickly. All ovens do work a little different though so if yours cools faster you might try leaving the oven on for about 20 minutes while the roast is in the oven before turning the oven off. Please note we have not tested this method and would love to hear your feedback if you do try it that way.
Emily says
Would it work in the crock pot as well?
Jess Jankowski says
Hi Emily, because of the cooking method for this recipe with the end result of having it still be a little pink on the inside this is not one that can be adapted for the crock pot.
anne Russell says
After the roast has been in the off oven…I still can’t get it to an internal temp past 106*. What am I doing wrong?
Jess Jankowski says
Hi Anne, does your oven retain heat well? Some ovens do not retain heat and may need to be left on a little longer to get the roast to the correct internal temperature.
Harriet says
Super easy and delicious!
Jess Jankowski says
Thank you, Harriet! So happy you found it to be easy and delicious!
Victoria says
Absolutely perfect!
Jess Jankowski says
Thank you so much, Victoria! We are thrilled you loved it as much as we do!
Beth says
We love a beef roast for Christmas dinner! I can’t wait to try this one!
Jess Jankowski says
Enjoy!
Jenn says
I love this beef roast recipe – it turns out perfectly for me every time! Your tips make me feel like a kitchen pro!
Jess Jankowski says
So happy we can help you!
Laura Tobin says
Very nice recipe, I could make it every day, no need to wait for Christmas!
Jess Jankowski says
That’s right! It’s perfect for Sunday dinners all year long!
Angela says
This is a great recipe with such great directions. I love the rub, it is so flavorful.
Jess Jankowski says
The rub is our favorite part Angela!
Toni Dash says
This is so amazing!! Really a huge hit a t my house!
Jess Jankowski says
Toni, so happy to hear that it was a hit!
Kara says
You guys! I have dreaded “pot roast” my whole life. Thank you for breathing new life into this economical cut with this fabulous recipe. It was absolutely delish!!
Jess Jankowski says
Oh Kara, we are thrilled that you tried this and loved it! Thanks for sharing with us!
Megan says
Can this be made in a crock pot instead?
Jess Jankowski says
Hi Megan, because of the cooking method for this recipe with the end result of having it still be a little pink on the inside this is not one that can be adapted for the crock pot.
Andrea Metlika says
This roast looks and sounds amazing! Great idea for Christmas Dinner.
Jess Jankowski says
We love it for Christmas. Enjoy!
Beth says
Yummy! This looks so delicious and full of flavor! I can’t wait to make this for my family!
Jess Jankowski says
Please let us know how it goes!
Sharon says
Turkey is for thanksgiving so let Christmas be the dinner for beef. This roast is so easy to make and pairs perfectly ith creamy potatoes.
Jess Jankowski says
Couldn’t agree more!
Sandhya Ramakrishnan says
What a great recipe with clear instructions. I am all about having my boys in the kitchen and they love it. Your breakdown of cost makes it so much easier to plan for the holiday dinner.
Jess Jankowski says
Thanks for your kind words. Happy holidays!
Carrie Robinson says
So perfect for a holiday dinner! 🙂 Looks amazing.
Jess Jankowski says
Thanks Carrie!
Tabitha says
This looks amazing! I know this is probably a silly question, but I don’t have a cast iron pan, am I able to just use a regular pan to sear the sides a little?
Jess Jankowski says
Hi Tabitha, yes you can use a regular pan. Enjoy!
Christina Gardner says
Wondering if I could sear in my Dutch oven and then put it in the oven or do you think it might burn it? Also lid on or off in the oven?
Jess Jankowski says
Hi Christina, we have not tried this method of cooking the roast. We would recommend having the lid off if you try it. And keep a careful watch on it as you sear it as the cooking time will be less. If you try it, please let us know as we would be interested to know since as I mentioned, we have not tried it this way yet.
Kathy Widowski says
Loved the recipe. Made extra rub to have on hand next time. While I appreciate your desire to involve your children, 2-3 years old is really too young to give them a raw meat chore. Let them measure and mix the rub instead.
Jess Jankowski says
Hi Kathy, we are thrilled you love this recipe as much as we do! We so appreciate your feedback. We believe this is a great opportunity to teach our kids kitchen and food safety at a young age. We stress to them washing their hands after handling meat and other tips to help them be self-sufficient in the kitchen as they grow. If you are not comfortable with it, we suggest using plastic food gloves. Thanks for stopping by and Merry Christmas!
Sarah says
Hi! Sorry for the potentially silly question (new cook here, cooking her first Christmas dinner for her parents and in-laws–eek). I bought a roasting pan for Thanksgiving and it came with a handy roasting rack (I noticed the one you linked in this article also has a rack). But I also noticed you spray the pan with non-stick spray…should I be cooking this on the rack? Or let it touch the pan? Thank you for your help!!!
Jess Jankowski says
Hi Sarah, you should spray the rack that sits inside the pan. We have corrected this typo, thank you for bringing it to our attention. Enjoy your Christmas dinner!
Lynn Ackerson says
Will this recipe work for a smaller Chuck Roast?
Jess Jankowski says
Hi Lynn, if you are using a 2 1/2- 3 pound roast we recommend checking it 30 minutes before the recommended cook time is up. But move quickly with an instant-read thermometer to check it, as the beauty of this recipe is that it cooks while the oven is cooling down so each time you open the oven you will be letting out the heat that is still cooking the roast.
Angela Katsavavakis says
Hi, I tried this recipe as it looked so good, plus it seemed so interesting and such a different method. I used a Boneless Beef Chuck Roast from a farm around my house. I followed all the instructions exactly, and the end result looked identical to yours, and tasted delicious. However, it was tough. Any idea why? Thank you.
Jess Jankowski says
Hi Angela, we are sorry this happened. Without being there in person it is hard to say exactly what happened but our guess is the cut of meat you had may have had an excessive amount of connective tissue or it could have been a really muscular piece of meat that would have caused this.
Tiffany says
I saw your response about cooking approximately 15-17 minutes per pound, for those trying to make a smaller roast. I’m making a 3.5 lb roast and don’t want to open the door too often to check. Just wondering if that’s accurate because your instructions for a 5 lb roast at 2- 2.5 hours works out to be about 24-30 minutes per pound?
Thanks!
Jess Jankowski says
Hi Tiffany, because we have not made that size yet it was just a guesstimate. Would love to know what timing worked for you!
Matthew says
Should the roast be covered or uncovered in the oven? Thanks.
Jess Jankowski says
Hi Matthew, the roast should be uncovered in the oven. Thanks!
Meghan says
This roast was absolutely delicious. I had a 3 pound chuck eye roast and it came out a perfect medium after an hour and 45 min in the oven. My husband usually eats what he was served and not a bite more, but this time he asked for seconds! Best Christmas present I could have asked for 🙂 Thank you so much for sharing!
Jess Jankowski says
Meghan, we are thrilled to hear this! Thank you for letting us know the timing of your 3-pound roast. So happy your husband asked for seconds!
Stephanie says
I attempted this recipe with 3 lbs of roast. Unfortunately, it was completely raw inside when we cut into it for Christmas dinner. I don’t think this method of cooking works with every oven. We have a gas oven. Maybe it is best with an electric oven?
The rub was great though.
Belinda V Wood says
I made this yesterday, mostly because I was intrigued by the cooking method. Oh my gosh, it was delicious. Thank you.
For the record it was a tad tough but that didn’t bother the taste explosion in my mouth. Thank you again.
Jess Jankowski says
Love that you enjoyed the taste explosion in your mouth!
Reeses says
To start with the positive, we greatly enjoyed the rub and the gravy. However the cooking method for the meat itself did not work out.
By the time 2 hours passed after heating to 500, I opened the oven and found it almost as cold as outside temps, and the roast was only at 105. I tried turning the heat in the oven on for another half an hour, but it still only tempted to 115. Had to slice it and finish each piece off in a pan on the stove. Was tough and chewy at the end.
(TLDR) Spices are excellent, but Recipe does not work well for ovens that rapidly cool.
Michelle U says
This roast is delicious. Yes, cook it exactly like it says.
Jess Jankowski says
It’s so important to follow the recipe exactly as it says. Thanks so much for your feedback!
Kathy Baird says
I am preparing to make this roast recipe even though the holidays have passed! Should I just sit in roasting pan? Or use an insert to allow roast to sit up off bottom of pan…thank you!
Jess Jankowski says
Hi Kathy, if you have a rack to set in the roasting pan for the roast to sit on, that is ideal.
CSK says
This recipe maybe works if you have a good oven, but apparently I do not. I followed the recipe to the letter (but with a smaller roast) and when I went to check it after 90 minutes, I didn’t even need an oven mitt to take out the pan. The only thing I did even a little bit different was to leave the oven on at 500 for 10 minutes after putting it in to make sure it was at the right temperature. So if you’re not sure if your oven holds temperature, make sure you check it (or have a back up dinner plan!)
Jess Jankowski says
Hello. Yes, with this recipe it is very important to know if your oven holds temperature or not.
Micki says
This recipe deserves more than the five stars…10 stars!! I have shared this with my daughters, my patients, other caregivers! Tried it for the first time last week and already have it back on the weekly meal plan for this week. Super super easy to make. Super super delicious! And I made it with the suggested glazed carrots and naughty potatoes which were both yummy too. My husband raved about it.
Jess Jankowski says
Micki, we so appreciate your feedback and review. Thanks for sharing it with your friends and family too! And we LOVE those carrots and naughty potatoes too…such a great dinner combo.
Lydia says
I wondered if you cover this roast? Can I do in my Dutch oven? Cover?
Jess Jankowski says
Hi Lydia, no you do not need to cover the roast while it is in the oven. Because of the cooking method for this recipe with the end result of having it still be a little pink on the inside this is not one that can be adapted for the Dutch Oven.
Jackie says
Do you put a lid on the roasting pan or leave uncovered ?
Jess Jankowski says
Leave it uncovered
Marcia Cunningham says
Would this recipie work for a pork shoulder roast?
Jess Jankowski says
Hi Marcia, we have not tried it with a pork roast and are not confident that this method would work the same on pork as it does on a beef roast. If you try it please come back and let us know.
Debby says
Hello,
I do not have a roasting pan and would also like to cook some potatoes and carrots at the same time. I have read that you put a layer of small potatoes and carrots under the roast acting as as “rack” so that the drippings fall through. Do you think small potatoes and carrots would get cooked if I did this? Mabye I should par-boil first?
Looks like an amazing recipe
Jess Jankowski says
Hi Debby, we have not tested this but we think it will work to do it this way. You may need to put the veggies in the microwave at the end for a couple of minutes to finish cooking them all the way through though. Please let us know how it goes if you try it before we do!
Heidi Turner says
I made the recipe exactly as written. My oven cooled off completely, and the roast never reached a temperature higher than 117 degrees F. The roast ended up cooling down to 105, so I had to turn the oven back on.
Jess Jankowski says
Heidi, we are sorry to hear that. It may be that your oven does not retain heat well. If you try it again, you may need to leave the oven on and cook it until the internal temperature reaches 130 degrees F.
Thanh O says
Hello, my oven only goes to max 445 and it’s a convection oven. Could you please help me to what to do a so don’t want to mess this up for Christmas . Thank you! With all your great reviews I’m so looking forward to showing off this amazing roast recipe.
Jess Jankowski says
Hi Thanh, none of us have a convection oven so have no tried this recipe with one. We’re sorry we could not provide you with any other info but hope you will let us know if you try it and how it goes.
Anna K Bauers says
I really want to try this recipe, but I have a whole eye roast. Would this still work with the recipe? Thank you!
Jess Jankowski says
Hi Anna, the recipe calls for center-cut boneless beef chuck-eye roast, it sounds like that is what you have?
Anahid says
Can I use a sirloin tip roast? Also, do you know approximately what the internal temperature is after resting the roast?
Jess Jankowski says
Hi Anahid, we have not tested this recipe specifically with a sirloin tip roast but some suggestions of what other meats will work well include a beef bottom round roast, eye round roast, New York strip roast, or a ribeye roast. The internal temperature after resting the roast will drop from 130 degrees but I do not recall specifically what that number will be.
Susan says
I followed this instruction exactly as the recipe was written. After 2 1/2 hours the internal temperature got to 120°, and I didn’t know what to do. I turn the oven back to 350° and I am now waiting for it to reach 130°. I hope it wont be overcooked. Wish me luck!
Jess Jankowski says
Hi Susan, it sounds like your oven does not hold heat well. In this situation, we recommend turning the oven back on to 500 degrees, checking it every 20 minutes, until the roast reaches an internal temperature of 130 degrees.
Vickie says
This was made for Christmas Eve dinner and it was easy and excellent! This is definitely a keeper.
Jess Jankowski says
Vickie, so glad you enjoyed it. Thank you for letting us know!
John Bickle says
I followed the instructions to a tee for a 2.25 lb roast. The 15-17 minute per pound recommendation was much too low! Fortunately, I love rare beef. I think 21-24 minutes per pound would have been better.
Sarah says
Are you saying that I can use the same cut of meat that I would normally cook a really long time “pot roast style”, use this recipe and it will come out pink and tender? I’m looking at using a beef chuck roast. Just want to make sure I understand.
Jess Jankowski says
Hi Sarah, yep! We just recommend reading through the notes section of the recipe card to ensure you have all the details for the recipe.
Leigh says
Lovely rub for the roast! I’ve been cooking roasts in almost this way for years with one difference – well, two. Well, three …. Do not brown the roast on the stove, just prep it and let it come to room temp. Preheat the oven to 500, and preheat the roasting pan in the oven, then put the roast in. Shut the door and turn the oven to 475. Based on weight, roast on 475 for 6, 7, or 8 minutes per pound for rare, medium, or well. THIS will do the browning for you and save a step and a pan. Turn the oven off after that and leave the door closed for 2 hours. Do not open the door at all once the roast is in. Same idea, different method, and this has never failed me with beef or pork.