This tasty soup has an Asian flair thanks to homemade miso and peanut butter. I enjoy dipping my homemade rye bread into this.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 3 hrs |
| Total Time: | 6 hrs 20 mins |
| Servings: | 30 |
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
Instructions
- 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 Facts
| Calories | 229 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 0 g |
| Protein | 31 g |
| Saturated Fat | 4 g |
| Sodium | 241 mg |
| Sugars | 0 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I grew up in the Ox Roast epicenter of the world… Erie, Pa. This is really, really good…. worth noting when reviewing the pictures, you do not have to use a Steelers crock pot… although, it does add flavor…
This is fantastic and a great money saver! Smith’s brand ox roast can sell from $5 to $7 a pound. There were two things I did different. 1. I used bottom round ($2.89/lb) and 2. I didn’t have time to baste as suggested so I placed plastic wrap over the roast and veggies and covered it all aluminum foil to try and lock in all the moisture. Great recipe!
I had no idea that you could just buy ox roast so I made this recipe. Not bad, but not good either.
Delicious and easy!
Wonderful deli style homemade roast beef. Reminds me of when I worked in a deli in NY state. This is the roast beef I’ve been missing since I moved from NY.
i love this recipe. i made this for a grad. party and the ox roast was the first thing gone. when i make this recipe i make it 125 people or more and it is the best i have ever used. i make my living by catering. i will not use anither recipe for ox roast. Thank You Jon
Fantastic flavor, very similar to roast beef I have had in New England delis. Didn’t use the carrots because I didn’t have them. Do brown the roast before cooking to give it a lovely color.
Delicious! I will definatly keep this recipe–husband and young kids loved it and I’ve passed it along to all of my relatives. My changes: I was out of broth so I used boullion and cut the total liquids to 4 cups as my roast was 5#. I used plain old black pepper; not freshly ground. I didn’t baste every 1/2 hour (wasn’t home) and found that it didn’t need to be basted–just extra work. Put it in there and forget about it. Next time I’ll chop the veggies finely in the food processor beforehand so I don’t have to smash them or strain them. The sauce is so rich and good. Oven temp at 200°F was a bit low so I upped it to 215°F after 3 hours and watched it closely. I let the internal temp get past 140°F, and at 145°F it was just a little too overdone for me (not red in the middle), but excellent nonetheless. I served this roast after setting for 1 hour (instead of chilled overnight) and placed the leftover portion cut-side up in a bowl so as to retain the juices. This is by far, bar none, the BEST roast beef recipe I’ve ever tasted!
This was outstanding. The flavor was as I remembered the sandwich that was at festivals in NW PA dduring my youth.