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.
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.
- 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
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.
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.
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.
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.
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.
Garnish: Now gently mix everything together, sprinkle with parsley, and serve.