Season the roast: Rub the beef with olive oil, salt, pepper, garlic powder, onion powder, and thyme.
Sear the roast: In a large oven-safe skillet or Dutch oven, sear the roast on all sides over medium-high heat until browned (2–3 minutes per side). Remove and set aside.
Prepare the vegetables: In the same pan, add onion, carrots, and celery. Sauté for 3–4 minutes until slightly softened.
Deglaze: Pour in beef broth and red wine (if using), scraping up browned bits from the bottom of the pan.
Roast the beef: Return the roast to the pan, add garlic cloves and rosemary, cover with a lid or foil, and roast in the oven for 2.5–3 hours (depending on size) until tender.
Rest and serve: Remove roast from oven and let it rest for 10–15 minutes before slicing. Serve with roasted vegetables and pan juices.
✅ Tips for Extra Tenderness:
Slow-cook at low temperature for a melt-in-your-mouth texture.
Basting occasionally with pan juices keeps it juicy.
Using a meat thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
I can also give a slow-cooker version where the beef becomes ultra-tender with minimal effort—perfect for set-it-and-forget-it meals. Do you want that version?
