If you like to have roast beef for week ends meals why not prepare enough for more than one meal. Instead of cooking on 4-5-pound roast put 2-3 more in the oven. It will take a little longer but you will be ahead of the week with the ability to make meals during the busy week days. When I make roast beef I like to add carrots and potatoes so they will roast to a delicious side dish in the beef drippings.

  • 1 4-5 pound beef chuck roast
  • salt
  • ground black pepper
  • 4 tablespoon unsalted butter, softened
  • Thyme
  • 1 onion, peeled and quartered
  • Carrots, I put at least one per person
  • 2 pounds, fingerling potatoes or regular potatoes., peeled and quartered

Preheat oven to 225º. Season the roast with salt and pepper. Spread butter over the roast to coat.  Sprinkle the thyme over the roast.

Heat a heavy-bottomed roasting pan over high heat or use a large frying pan. Sear the roast on all sides until browned. Remover the roast and add the carrots and potatoes on the bottom of the pan. Set the roast on top of the vegetables. Add about 1 inch of water into   pan.

Put the pan into the oven and roast uncovered, for 1 hour and 15 minutes or until the internal temperature of the roast is 125º. Transfer to a platter. Let rest for 15 minutes until you carve.

Remove the delicious carrots and potatoes to enjoy with your meal.

If you cooked more than one roast portion and save in freezer bags to other meals.

I will be giving ideas to use the leftover roast for other meal.

Related Post