Beef Roast Recipe
This beef roast recipe with Caramelized Onions and Mushrooms is a simple recipe yet full of flavor. The beef is cubed instead of cooked whole, so each beef is coated in seasoning for incredible flavor. Serve it with mashed potatoes, over pasta, or any grain and you’ve got a dinner made. This Beef Recipe has been a crowd favorite and become yours too.
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Roast Beef Recipe
Forget everything you know about roast beef and make this instead. While cooking beef chuck whole might be easier, taking a couple of minutes to cut it into cubes will reward you with so much flavor. This allows each piece to be evenly coated in seasoning, adding lots of flavor to every bite. Plus, a smaller size means faster cooking time.
Everywhere this beef recipe dish goes (and it’s gone lots of places, so I know!) it gets rave reviews and people constantly ask me for the recipe or call me later to ask for it. The meat is fall-apart tender and caramelized. The seasoning is spot on, plus serving it is a breeze. You’ll love this recipe!
Beef Chuck Roast
This beef chuck roast is my go-to dish when I’m hosting. I hate to be fussing in the kitchen last minute when guests are already in the house. This beef recipe is perfect since you start it several hours before serving, then just pull it out of the oven when ready to eat, and voila!
Beef Chuck is the best cut of meat for this dish since it has lots of fat marbling, which translates as lots of flavor and tenderness in the final dish. I hope you give this recipe a try! It has been well-loved in my family and I know it will be in yours too.
So, let’s get to it!
Ingredients for Roast Beef Recipe:
- Beef Chuck – this cut of meat has lots of fat marbling and cooks into the most amazingly tender and flavorful roast beef recipe. This is the only cut I use for roast beef because it’s always juicy and never dry.
- Mushrooms – I use white button mushrooms but portobello mushrooms will work as well. You can easily omit the mushrooms in this recipe, but it definitely tastes and looks good with them added.
- Onions – this recipe both uses the dried onion to flavor each individual piece of beef, as well as caramelized onions to add on top of roast beef. Both add lots of sweetness and great flavor.
- Oil – use any neutral-tasting oil for both roasting the beef and caramelizing the onions and mushrooms. Light olive oil, grapeseed oil, canola oil, corn oil, or even avocado oil will work.
- Garlic – you can use fresh like I did, or replace it with dried garlic. I prefer the flavor of fresh though.
- Carrots – they’re not crucial for this recipe, but I like the addition of color, flavor, and nutrition that they bring.
- Red Pepper flakes – they add a small amount of heat which we like. You can omit it or increase the amount if you’d prefer the roast beef recipe spicier.
- Bay leaves – they bring another layer of flavor, so don’t omit if you can.
- Smoked Paprika – it adds just a hint of smokiness and rounds off the flavor of the roast beef recipe nicely. Do not replace it with regular or hot paprika as it’s different and will make your roast beef very spicy.
How To Cook Roast Beef:
- Cut beef chuck into 2-inch cubes, discarding any fat or connective tissue.
- Add cubed beef to a roasting dish, add pressed garlic, black pepper, salt, crushed red pepper flakes, carrots and olive oil and mix until evenly distributed. Add the bay leaves.
- Cover with foil and bake for 1 1/2 hours in a preheated to 350F oven or until the meat pieces are easily pierced with a fork.
How to Saute Mushrooms and Onions:
- Caramelize the onions in some oil, then remove the onions with a slotted spoon, leaving the oil behind.
- Add mushrooms and saute until caramelized on both sides. Season with salt. Cover with lid and continue cooking until cooked through, tossing frequently.
How to finish roast beef with caramelized mushrooms and onions:
- Once the beef is soft and easily pierced with a fork, remove the foil, sprinkle with caramelized onions and mushrooms, and wine (if using).
- Return to the oven and bake for another 15 minutes to allow the mushrooms to heat through.
Now gently toss everything together, sprinkle with parsley, and serve.
What can I serve with this Beef Recipe?
Serve this beef recipe with any of our favorites:
- mashed potatoes – seriously delicious combo (our favorite)!
- pan-seared potatoes,
- plain rice
- or noodles.
Why do I add wine and can I omit wine in this Beef Recipe?
The beef is cooked in its own juice until completely soft, then at the end when the juices have evaporated, I add about ½ – 1 cup of wine (of choice) to add a boost of flavor, plus to create a bit of a sauce. The wine is optional, as I have made it with and without it, but it’s definitely better with it. You can replace the wine with some stock if that is all you have or omit it completely.
Can this Beef Roast be made ahead?
Yes! You can either cook it all the way until the last step, then let cool and refrigerate until ready to use; then cover with foil and reheat in the oven at 350F until heated through. Add some beef stock if there’s no liquid at the bottom, to help with preventing the drying out of the beef roast.
Or, you can keep everything cut up, seasoned, and ready to go when you’re ready to cook. Just toss the meat with seasoning and carrots, then cover with foil and refrigerate. Cut the mushrooms and onions separately, cover, and refrigerate until ready to cook.
Some other great Beef recipes to enjoy:
- One-pot easy stew recipe – almost the same as roast beef, only cooked in broth in a dutch oven.
- Braised Short Ribs Recipe – Simple beef ribs recipe.
- Spicy Beef & Bell Pepper – Light version of beef and bell pepper takeout!
- Instant Pot Beef Stroganoff – A quicker version of the classic – quick and simple recipe!
- Mongolian Beef – always a favorite around here!
Beef Roast Recipe with Caramelized onions and Mushrooms
This beef roast recipe with Caramelized Onions and Mushrooms is a simple recipe yet full of flavor. The beef is cubed instead of cooked whole, so each beef is coated in seasoning for incredible flavor. Serve it with mashed potatoes, over pasta, or any grain and you've got a dinner made.
Ingredients
- 3 1/2 - 4 lb beef chuck fat trimmed, cut into 1 1/2 pieces
- 2 large carrots peeled, cut into 1/2 inch pieces
- 2 medium onions peeled, cut in half and sliced into half rings
- 20 medium button mushrooms wiped clean with a wet paper towel, cut in half
- 5-6 garlic cloves peeled, pressed or minced
- 1 1/2 tsp black ground pepper
- 1 tsp smoked paprika
- 1 tsp crushed red pepper flakes
- 6-8 Tbsp neutral oil, divided for example: light olive oil, grapeseed or avocado oil
- 1 1/3 Tbsp kosher salt, divided reduce by 1/4 if using table salt
- 2-3 bay leaves
- 1/2 cup red or white wine Optional
- 3-4 Tbsp chopped parsley for garnish
Instructions
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Season beef: Toss cubed beef chuck with 5-6 pressed or minced garlic cloves, 1 ½ tsp black pepper, 1 tsp paprika, 1 tsp crushed red pepper, 1 tbsp salt, and 3 tbsp olive oil until the beef is evenly coated. Transfer to your favorite 9"x13" ovenproof baking dish and add carrot pieces between the meat pieces. Top with the 2-3 bay leaves.
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Bake: Cover with foil and bake for 1.5 hours at 350°F or until the meat pieces are tender and almost fall apart. Most meat juices would have evaporated by the end of cooking even though the dish was covered.
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Caramelize onions: Meanwhile, preheat a large skillet with 3-4 Tbsp of oil over medium heat. Add the onions and saute, mixing frequently until caramelized and translucent. With a slotted spoon remove the onions to a bowl and set aside.
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Sear mushrooms: add 20 halved mushrooms cut side down to the same skillet. Sear over high heat on both sides in the oil left behind from the onions until slightly golden. Then, season with 1 tsp kosher salt, cover with the lid, and continue cooking, tossing from time to time until the mushrooms are cooked through, ~5-10 minutes. Now, set aside.
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Add mushrooms, onion & wine: Once the meat is tender remove it from the oven and lift off the foil being careful of the hot steam trapped under the foil.
Now sprinkle the caramelized onions and mushrooms over the top and add 1/2 cup of wine (if using). Return to the oven for 15 minutes to heat through the mushrooms and evaporate the alcohol from the wine.
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Garnish: Now gently mix everything together, sprinkle with parsley, and serve.
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Delicious!! This recipe is always a hit!
I had an elk roast, but half the weight of what’s in the recipe, so I halved everything. Turned out so good! Not complicated and was enough for 2.5 meals for two people.
So delicious and so tender every time! Thank you!
So good!!! Perfect on a winter day!! Made it for my in-laws and only good the best feedback.
Tweaked it a little. Didn’t have Chuck roast so used cube steak and cooked in pressure cooker with beef soup base (1 tbs, 1 cup veg water and 1 cup merlot) for 12 min, added carrots and cooked for another 5. Followed the rest of the directions except no salt on mushrooms and was AMAZING!!
Hi Marina, I made this dish. We didnt have beef chuck, but I wanted to make this dish. We got petite steaks because it was on sale. It turned out so good, reheats really well.
This recipe is a keeper.
Thank you for all your hard work
God bless
Wow! This was amazing!!!!! One of my new favs. Will definitely be making this again. My family devoured it.
Love hearing that! Thank you for sharing your feedback, Diana! ❤️
I made this meal tonight and it was absolutely amazing. We’re such big fans of carmelized onions and sautéed mushrooms. I also par boiled a couple of red potatoes and finished them off in the oven with some seasonings and fresh rosemary. Maybe next time I’ll just put the potatoes in with the onions and mushrooms. They were great with the sauce as well.
Amazing recipe! I have made it several times and a total hit each time. Thank you.
I only have chuck stead 3/4 inch. Should I decrease the time?
You can use any thickness beef. Just stop cooking when the beef is tender and soft.
Hey I was wondering how much paprika do you use for this dish?
This was absolutely wonderful! It was a breeze to make. I used some Burgandy that I had leftover from making Chicken Cacciatore….yummy and flavorful. Thank you!
If I would use a stoneware casserole dish, would I have to adjust the temperature or cooking time?
I loved this recipe when I made it in the oven. Do you think I can just do this but in the instant pot ? 35 min maybe?
Hi Alina,
Technically you could (and I would do 45 min), but you will need to add a little bit of water to allow the instant pot to come to pressure, so it will come out with “juice” instead of tender and more without juice. If anything, you can always just make this Instant Pot Beef recipe HERE.
Made this for dinner today and it turned out amazing! My husband couldn’t stop raving about it 🙂 The only thing is I had to bake mine for 2.5 before it was for tender. I checked at 1.5 and it was nowhere near fork tender. I double checked my temp and made sure that my cut of meat was beef chuck and it was so idk maybe it’s my oven or maybe my pieces were bigger than yours. Anyways.. thank you for the wonderful recipe! Will definitely make again!
Thank you Valentina!
Yes, the baking time very much depends on the size of the beef cubes, but also, sometimes the same cuts take a different amount of time to bake depending on the how the cow was raised (what it ate and how much excercise it got). I’m glad you were able to troubleshoot it and get it to the proper tendeness.
Also, if you liked this recipe – do try the Braised Shortribs and the One-Pot Beef Stew.
Hi Marina! Thank you so much for such a great beef recipe!! It’s super easy to make and the flavor is just amazing! I’ve made it so many times and each time it turned out perfect 🙂 I absolutely love it and It’s definitely our favorite and go to recipe!
Thanks again!!:)
Hi Lyuda!
Definitely music to my ears! Thanks so much for sharing and for giving the recipe a star review!
Made this for guests last night and it was a big hit! I followed the recipe exactly and it came out perfectly.
Tried this today – it was delicious! Thank you for a great recipe!
That’s great! Thank you for sharing your feedback!
Please let me know when I can use the red pepper flakes?
You just add it together with salt & pepper. I edited the recipe to reflect this 🙂 Thanks for your comment!
The ingredients say crushed red pepper, but the directions don’t say when to add it. The directions say paprika but it’s not in the ingredients list. Do I use both? If so, how much paprika? Do I add the crushed red pepper with the salt and pepper?
Need help.
Thanks.
Hi Michelle, yes you add it at the same time as the salt and pepper.
You can use both crushed red peppers and about 1 tsp of paprika. Sorry about missing it the first time go-around, I’ll go ahead and note it in the recipe.
Thanks!
This recipe looks so good. Cant wait to make it. What kind of red wine do you use? Would Burundy cooking wine work?
Any wine that tastes great will work. So if you could drink it, you can add it to your food. I have used Pinot Noir, Merlot, Chianti as well as Cabernet Sauvignon in the past with great results 🙂 Hope this helps.
Great Looking recipe. Just curious how many calories are there per serving? I would like for once to stick to my diet 🙂
Thanks Meat Loaf 😀
I’m not sure, as I haven’t done calculations. But you can use websites such as My Fitness Pal to do the calculations.
This is my favorite beef to make! i make it extra spicy 🙂 my husband and i love it. its been a while since i made it so im wondering when you add in the red pepper flakes? i dont remember when i put it in last time and i dont think you wrote it in
Hi Anna,
Sorry I missed your comment for so long!
You add the red pepper flakes at the same time you add salt and pepper.
Loved the recipe, Marina. Thank you. The pictures are so appetizing that I had to try it. Glad I did.
Thank you Victor, I’m glad you enjoyed it!
Marina, You are the queen!!!! You come up with the most incredible recipes that are very delicious, and very easy to make, with ingredients that one has in the kitchen! In addition to that you are so talented in photography field! I would wish to take lessons from you. Thank you for sharing your talents with the rest of the world!
Tanyusha, thank you so so much! I feel very blessed to be able to share what I absolutely love, so it makes me incredibly happy to know that others enjoy my work!
God bless you!
Great recipe! Can this be frozen once fully cooked? Hoping to be able to make this in advance!
Thanks Kate!
Yes, you can freeze it once fully cooked.