BEEF ROAST WITH GREEN BEANS & CARAMELIZED ONIONS

(Tender beef + sweet onions + crisp-tender green beans)

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INGREDIENTS

For the Beef Roast

• 1 beef roast (2–3 lbs / 1–1.4 kg) — chuck, sirloin, or rib roast

• 2 tbsp olive oil

• 2 tsp kosher salt

• 1½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked or sweet paprika

• 1 tsp dried thyme or rosemary

• ½ tsp mustard powder (optional)

For the Caramelized Onions

• 2 large yellow onions, thinly sliced

• 2 tbsp butter

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp sugar (helps caramelization)

• 2 tbsp beef broth, wine, or water (for deglazing)

For the Green Beans

• 1 lb (450 g) fresh green beans, trimmed

• 1 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp garlic powder

• Optional: 1 tbsp lemon juice or ½ tsp chili flakes

Optional Add-Ons

• Fresh herbs: rosemary, thyme, parsley

• Splash of Worcestershire or soy sauce on the roast

• 1 tbsp butter melted over the cooked beef

• A squeeze of lemon over the green beans

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INSTRUCTIONS

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1. Prepare the Beef Roast

1. Pat roast dry with paper towels.

2. Rub with olive oil.

3. Season generously with:

   • salt

   • pepper

   • garlic powder

   • onion powder

   • paprika

   • thyme/rosemary

   • mustard powder

4. Let rest 20–30 minutes at room temperature.

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2. Make the Caramelized Onions

You can start these while the roast cooks.

1. Heat a skillet over medium heat.

2. Add butter + olive oil.

3. Add the sliced onions and sprinkle with salt and sugar.

4. Cook slowly, stirring often, for 20–30 minutes, until golden and jammy.

5. Add a splash of beef broth or wine, scraping up browned bits.

6. Turn heat to low and cook another 5 minutes.

Set aside until serving.

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3. Prepare the Green Beans

1. Toss green beans with olive oil, salt, pepper, and garlic powder.

2. Set aside—they cook quickly later.

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4. COOKING OPTIONS

You can cook the beef on the grill (preferred for flavor) or in the oven.

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Option A: Grill Method (Best Flavor)

1. Preheat grill to 375–400°F (190–205°C) with indirect heat.

2. Place beef roast on the cooler side of the grill.

3. Close the lid and roast:

   • 45–75 minutes depending on thickness

   • until internal temp reaches:

     • 130–135°F (54–57°C) for medium-rare

     • 140–145°F (60–63°C) for medium

     • or 195–205°F (90–96°C) for fall-apart chuck roast

4. During the last 15 minutes, place the seasoned green beans in a grill-safe pan over indirect heat.

They will roast until crisp-tender with light char.

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Option B: Oven Method

1. Preheat oven to 375°F (190°C).

2. Place roast in a roasting pan.

3. Roast 60–90 minutes, depending on the cut.

4. Add green beans during the last 15–20 minutes.

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5. Rest the Beef

Once cooked, transfer the roast to a cutting board and rest 10–15 minutes.

This keeps it juicy and tender.

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6. Assemble & Serve

1. Slice the beef roast against the grain.

2. Top generously with the caramelized onions.

3. Serve with the roasted green beans on the side.

4. Add optional finishing touches:

   • drizzle of melted butter over the beef

   • sprinkle of parsley

   • squeeze of lemon on the green beans

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SERVING IDEAS

• Garlic mashed potatoes

• Roasted potatoes

• Fresh salad

• Rice pilaf

• Crusty bread to mop up onion juices

OTHER RECIPES

ROAST BEEF RECIPE INGREDIENTS

• 1 (4 pound) beef round tip roast
• 3 cloves garlic, minced
• 1/2 to 3/4 teaspoon freshly cracked black pepper
• 1 (12-ounce) jar beef gravy
• 1/4 teaspoon Worcestershire sauce

Green Beans & Carmelized Onions:

• 4 slices bacon, cut into 1-inch pieces
• 2 large onions, cut into 1/2-inch wedges
• 2 tablespoons red wine vinegar
• 1 tablespoon packed brown sugar
• 1 (16-ounce) package frozen green beans, cooked, warm

ROAST BEEF RECIPE INSTRUCTIONS

1. Heat oven to 325°F.

2. Combine garlic and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 2 hours for medium rare; 2 1/2 hours for medium doneness.

3. Cook bacon in large skillet until crisp; remove bacon. Pour off all but 2 tablespoons drippings. Add onions; cook over medium-low heat 35 to 40 minutes or until very soft, stirring occasionally. Stir in vinegar and sugar. Cook over medium-high heat 1 to 2 minutes or until liquid is evaporated. Add beans and bacon. Season with salt and pepper.

4. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)

5. Remove rack from pan; stir in gravy, Worcestershire sauce and 1/4 cup water. Cook and stir over medium-low heat 3 to 5 minutes or until bubbly. Carve roast. Serve with sauce and vegetables.

VIDEO:

BEEF DINNER ROASTED ON THE GRILL

(Complete meal: beef + potatoes + veggies)

What Cut of Beef Works Best?

Choose a cut suitable for slow grilling/roasting:

• Beef sirloin roast

• Rib roast (bone-in or boneless)

• Chuck roast (becomes fall-apart tender with longer cooking)

• Tri-tip (excellent flavor, medium-rare friendly)

For this recipe, we’ll use a 2–3 lb (1–1.4 kg) sirloin or rib roast.

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INGREDIENTS

Beef Roast

• 1 beef roast (2–3 lbs)

• 2 tbsp olive oil

• 2 tsp kosher salt

• 1½ tsp freshly cracked black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1 tsp dried thyme or rosemary

• ½ tsp mustard powder (optional)

Vegetables for the Dinner Roast

• 4–6 small potatoes, halved

• 2 large carrots, cut into chunks

• 1 large onion, quartered

• 1–2 bell peppers, sliced

• 6–8 whole garlic cloves

Vegetable Seasoning

• 3 tbsp olive oil

• 1 tsp salt

• ½ tsp pepper

• 1 tsp dried Italian seasoning

• ½ tsp smoked paprika

Optional Add-Ons

• 2 tbsp butter (for basting at the end)

• Fresh rosemary or thyme sprigs

• Splash of soy sauce or Worcestershire over the meat

• A drizzle of honey or balsamic over veggies for caramelization

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INSTRUCTIONS

1. Prepare the Beef Roast

1. Pat the roast dry with paper towels.

2. Rub with:

   • olive oil

   • salt

   • pepper

   • garlic powder

   • onion powder

   • paprika

   • thyme/rosemary

   • mustard powder

3. Let rest 20–30 minutes at room temperature while preparing the grill.

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2. Prepare the Vegetables

1. Toss potatoes, carrots, onion, peppers, and garlic with:

   • olive oil

   • salt

   • pepper

   • Italian seasoning

   • smoked paprika

2. Place them in a grill-safe baking pan, foil tray, or cast-iron skillet.

3. Set aside.

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3. Heat the Grill

You’ll be using indirect heat, like an outdoor oven.

• Preheat grill to 375–400°F (190–205°C).

• Turn on burners on one side only (gas), or push coals to one side (charcoal).

• Keep the other side off – this is where the roast will sit.

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4. Start Roasting the Beef

1. Place the seasoned roast on the cooler side of the grill (indirect heat).

2. Close the lid and roast 30 minutes.

3. Add the pan of vegetables next to the beef after the first 30 minutes.

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5. Continue Roasting the Full Dinner

• Roast another 45–75 minutes, depending on the cut and desired doneness.

• Stir vegetables occasionally for even roasting.

Internal Temperature Guide

• Rare: 120–125°F (49–52°C)

• Medium-Rare: 130–135°F (54–57°C)

• Medium: 140–145°F (60–63°C)

• Chuck roast (slow): Roast until 195–205°F (90–96°C) for shredding

Use a thermometer for the most accurate results.

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6. Optional: Add Butter & Herbs

During the last 10 minutes:

• Place 1–2 tbsp of butter on top of the roast.

• Add fresh herbs around the pan.
  This melts into the meat and vegetables, giving a glossy, steakhouse finish.

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7. Rest the Beef

Remove from the grill and let rest 10–15 minutes before slicing.
This keeps the meat juicy.

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8. Serve the Full Grilled Dinner

Slice the roast across the grain and surround it with the grilled vegetables.
Serve with:

• Gravy made from pan drippings (optional)

• Garlic bread or toasted baguette

• Chimichurri or herb butter

• Simple green salad

OTHER RECIPES

A great roast beef recipe to try !
INGREDIENTS

• 1 (1 1/2 to 2 pound) beef shoulder roast
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon corn starch
• 1/2 teaspoon salt
• 1/8 teaspoon ground thyme
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon cayenne pepper
• 4 medium baking or sweet potatoes
• 1 tablespoon vegetable oil
• 4 ears corn-on-the-cob, unshucked
• 1 red bell pepper, seeded and quartered
• 1 green bell pepper, seeded and quartered

INSTRUCTIONS

1. Combine black pepper, garlic powder, corn starch, salt, thyme, white pepper and cayenne pepper to make a rub. Press mixture into both sides of roast.
2. For conventional grills, build wood or charcoal fire to one side. Use enough fuel to sustain heat for 1 hour. For gas grills, preheat one side then turn to low.
3. Wash potatoes, pierce with a fork, and brush with oil.
4. Place roast, potatoes and corn on cool side of grill. Cover and cook 50 minutes to 1 hour, maintaining grill temperature of 300ºF.
5. Brush peppers with oil, add to hot side of grill and cook covered during last 10 minutes.
6. Check roast doneness with meat thermometer inserted in center. Remove when thermometer reads 140ºF for medium-rare or 155ºF for medium. Let stand 10 minutes before carving. Slice thinly across the grain.
7. To serve corn, peel back husks, remove silk and brush with melted butter. The roast beef recipe on the grill is ready...enjoy it !

VIDEO:

500°F Eye-of-Round Roast

Here is a classic, reliable method for making a 500°F Eye-of-Round Roast—tender, rosy inside, with a delicious crust. This is the famous “high-heat then no-heat” approach.

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500°F Eye-of-Round Roast

Ingredients

• 1 eye-of-round roast (3–4 lbs)

• 2–3 tbsp olive oil

• 1–1½ tsp salt

• 1 tsp black pepper

• 1–2 tsp garlic powder

• 1–2 tsp onion powder

• 1 tsp paprika (optional)

• Fresh garlic or herbs (optional)

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Instructions

1. Prep

1. Remove roast from fridge at least 45–60 minutes before cooking (important for even roasting).

2. Preheat oven to 500°F (260°C).

3. Pat the roast dry and rub with olive oil and seasonings.

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2. Sear by High Heat

1. Place roast on a rack in a roasting pan.

2. Put into the 500°F oven and roast for 7 minutes per pound.

   • Example: a 4 lb roast × 7 minutes = 28 minutes at 500°F.

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3. Turn Off the Oven

1. After the high-heat time is done, turn the oven OFF.

2. Do NOT open the oven door.

3. Leave the roast inside the closed oven for 2 hours.

This slow heat retention cooks the roast evenly and keeps it tender.

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4. Rest & Slice

1. After 2 hours, remove the roast.

2. Let rest 10 minutes.

3. Slice very thinly across the grain for the best tenderness.

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Expected Doneness

• Usually comes out medium-rare to medium, depending on your oven and roast size.

• For more accuracy, use a thermometer:

  • 125–130°F = rare

  • 135–140°F = medium-rare

  • 145°F = medium

Insert thermometer when you first remove the roast, not earlier.

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Tips

• Works best on lean roasts like eye-of-round, not fatty cuts.

• Great cold for sandwiches.

• Can add butter + herbs on top for richer crust.

• If you want veggies in the pan, add them only during the initial high-heat sear—don’t open the door afterward.

ANOTHER INGREDIENTS

• 1 eye of round roast (2 to 3 pounds)

INSTRUCTIONS
1. Preheat oven to 500°F.
2. Season roast as desired; place on rack in shallow roasting pan. Do not add water or cover.
3. Place roast in the preheated oven and lower temperature to 475°F. Roast at 475°F for 7 minutes per pound.
4. Turn oven off and let roast sit in oven 2 1/2 hours. DO NOT OPEN OVEN DOOR DURING THIS 2 1/2 HOUR TIME PERIOD.
5. Remove roast and slice thinly. The roast beef recipe makes 4 to 6 servings. Enjpy it !
barbecued-beef-roast

VIDEO: