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How to Make Ox Roast - A Step-by-Step Guide

The ox roast is a hearty and delicious dish that has been enjoyed for generations. This traditional recipe has its roots in early American cuisine, where large cuts of beef were slow-roasted over an open flame. Today, the ox roast continues to be a favorite for gatherings and special occasions, as it is a perfect way to feed a crowd and impress your guests with its delectable flavors.

The key to a mouthwatering ox roast lies in the quality of the meat and the careful preparation of the ...

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Ingredients

  • ½ cup chopped onion
  • ½ cup chopped celery, with leaves
  • ½ cup carrot, chopped
  • 1 pinch freshly ground black pepper
  • 1 clove garlic, chopped
  • 4 cups beef broth
  • 1 (1 ounce) envelope dry onion soup mix
  • 4 cups water
  • salt and coarsely ground pepper to taste
  • 10 pounds beef round roast

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs
  • Additional Time: 3 hrs
  • Total Time: 6 hrs 20 mins
  • Servings: 30

  • Preheat the oven to 200 degrees F (95 degrees C).
  • In a large roasting pan, combine onion, celery, carrot, pepper, and garlic. Stir in beef broth, onion soup mix, and water until soup mix is dissolved. Season roast with salt and coarsely ground pepper, and place into the roasting pan.
  • Bake, uncovered, in the preheated oven for 1 hour. Continue baking, basting every 30 minutes, until cooked to desired doneness, about 2 more hours. Use a meat thermometer to check the temperature. It should be between 130 and 140 degrees F (55 and 60 degrees C) for medium-rare, and 145 and 155 degrees F (63 and 68 degrees C) for medium-well. When the temperature reaches 110 degrees F (43 degrees C), you will need to begin checking more often.
  • Transfer the roast to a platter. Place the roasting pan full of vegetables and juices onto the stovetop over medium heat. Simmer, mashing vegetables against the sides of the pan with a large spoon, until sauces reduce by about half; this may take 20 to 30 minutes depending on the size of the pan.
  • Strain the pan juices over the roast, and let it begin to cool in the juices. When the roast has cooled, wrap it and refrigerate for a few hours or overnight. Reserve juices in a separate container.
  • When the roast is cold, unwrap it, and slice against the grain as thinly as possible. An electric meat slicer works best, but a sharp knife or electric carving knife will also work well. Skim the fat from the reserved juices, and heat the meat in the juice over low heat. Adjust seasonings to taste before serving.

    • Nutrition

    229 cal.

    • Total Fat: 10g
    • Saturated Fat: 4g
    • Cholesterol: 81mg
    • Sodium: 241mg
    • Total Carbohydrate: 1g
    • Dietary Fiber: 0g
    • Total Sugars: 0g
    • Protein: 31g
    • Vitamin C: 1mg
    • Calcium: 11mg
    • Iron: 3mg
    • Potassium: 313mg

    Categories

    Slow cooker recipes
    Instant pot recipes
    Dutch oven recipes
    Oven recipes
    Grill recipes