For an enhanced depth of flavor, consider searing the beef round roast on all sides in a hot pan before placing it in the roasting pan. Don't discard the leftover braising liquid; it's liquid gold! Use it as a base for soups, stews, or sauces to add a rich, meaty flavor to your dishes. If you don't have dry onion soup mix, you can substitute it with a combination of onion powder, beef bouillon, and a touch of sugar for a similar flavor profile.
Ox Roast
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PREP TIME20 mins
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COOK TIME3 hrs
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TOTAL TIME6 hrs 20 mins
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SERVING30 People
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VIEWS30
Indulge in the ultimate deli-style experience with our exquisitely roasted ox. Chilled to perfection for effortless, paper-thin slicing, this roast promises a symphony of savory flavors in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol81 mg
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Fiber0 g
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Protein31 g
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Saturated Fat4 g
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Sodium241 mg
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Sugar0 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 200 degrees F (95 degrees C). (5 minutes)
02
Step
10 mins
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. (15 minutes)
03
Step
3 hrs
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. (180 minutes)
04
Step
30 mins
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. (30 minutes)
05
Step
2 hrs
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. (120 minutes)
06
Step
10 mins
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. (15 minutes)
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Jarred Funk
Jun 29, 2025The chilling step is crucial for getting that perfect deli-style texture.
Clyde Skiles
May 23, 2025Next time, I'll double the vegetables for a richer sauce.
Johnny Trantow
Apr 12, 2025This recipe is a game changer!
Jerad Kshlerin
Feb 26, 2025My family raved about the sandwiches I made with this roast!
Axel Yundt
Feb 7, 2025The low and slow cooking method makes the beef incredibly tender.
Octavia Windler
Jan 23, 2025I added a splash of red wine to the pan juices for extra depth of flavor.
Lennie Lemke
Jan 20, 2025Freezing the roast for about 20 minutes before slicing makes it even easier to get thin, even slices.
Hollie Oconner
Jan 13, 2025Using an electric slicer definitely makes a difference, but a sharp knife works too.