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A fall-apart round roast is the ultimate comfort food, slow-cooked to perfection, with tender, juicy meat that practically melts in your mouth.
There is nothing better in the fall than a cozy meal full of harvested vegetables, and this fall-apart round roast is one of our family’s most enjoyable meals. I love to change things up when I cook this, but I usually stick to my recipe’s standard start. All the flavors of your hard work from the season are mixed into one delicious dish.
This recipe best uses a rump roast, top round roast, or sirloin tip. This is a slow roasting method at a low heat, which is good for tougher cuts of beef.
Why We Love This Recipe
You’ll love this recipe because it’s easy to make, uses simple ingredients, and delivers a melt-in-your-mouth roast bursting with rich, savory flavors—perfect for cozy family dinners or if you’re impressing guests!
What kind of beef is used for roast beef?
- Top Round Beef Roast – Also known as Inside Round
- Bottom Round Beef Roast – Also known as Rolled Rump Roast
- Eye of Round Roast
- Top Sirloin Roast – Also known as the Top Butt.
- Tenderloin – This is the most tender of the cuts for a beef roast.
Ingredients
- 3 to 3 1/2 pounds Roast (pick an end cut with a layer of fat if you can)
- 1 tablespoon extra virgin olive oil
- 8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)
- Chopped onion
- Potatoes
- 1 can Consommé
- 1 cup red cooking wine
- 1/2 cup beef stock
- Rosemary
- Salt and pepper
Directions
- Salt the roast and let sit at room temp. Preheat oven to 225 F
- Insert slivers of garlic into the roast. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.
- In a separate pan on medium heat, add a dollop of olive oil and begin to sear your roast. You will want to turn all sides of your meat as this will help to lock in the flavors during the cooking process.
- Place potatoes into a roasting pan and toss with salt, pepper, and olive oil.
- Add roast to your oven-roasting pan; I like to use a large crock or cast iron cooking dish. Cover the roast with the remainder of the olive oil and salt/pepper. Add your red wine, beef broth, and chopped onion for flavor. Place the rosemary on top and cover.
- Cook for approximately 2 1/2 to 3 1/2 hours, depending on the size. Using a meat thermometer, you want your roast’s internal temperature to reach 135 F to 140 F
- Remove from heat, tent with foil, and let the meat rest for 20-30 minutes. Enjoy.
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Deb’s Tips
The perfect fall-apart top-round roast every time! Ideal for those cooler fall days when you just want to curl up in the house with the family. Here are a few of the tips I have found make this recipe perfect everytime.
- Choose the right cut: A round roast works best when cooked low and slow to make it tender.
- Sear for flavor: Brown the roast in a hot pan before cooking to lock in flavor.
- Add veggies: Throw in carrots, potatoes, and onions to cook alongside the roast for a complete meal.
- Let it rest: After cooking, let the roast rest for 10-15 minutes before slicing to keep it juicy.
- Slice against the grain: Cut the meat across the fibers to make it more tender and easier to chew.
More Delicious Dinners
Love a good spin on a classic? Try this smoked tomato soup from scratch or this Béchamel Lasagna With Sweet Italian Sausage and Swiss Chard.
I would love to hear what some of your most nostalgic recipes are. Let me know in the comments below!
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Ingredients
- 3 to 3 1/2 pounds Roast, pick an end cut with a layer of fat if you can
- 1 tablespoon olive oil, extra virgin
- 8-10 garlic, 3 to 4 cloves, sliced in half or into thirds
- onion, chopped
- potatoes, halved
- 1 can consomme 298 g
- 1 cup red cooking wine
- 1/2 cup beef stock
- Rosemary
- Salt and pepper
Instructions
- Salt the roast and let sit at room temp. Preheat oven to 225 F
- Insert slivers of garlic into the roast. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.
- In a separate pan on medium heat, add a dollop of olive oil and begin to sear your roast. You will want to turn all sides of you meat as this will help to lock in the flavours during the cooking process.
- Place potatoes into roasting pan and toss with salt, pepper and olive oil.
- Add roast to your oven roasting pan, I use a large crock or cast iron cooking dish. Cover the roast with the remainder of the olive oil and salt/pepper. Add your red wine, beef broth and chopped onion for flavour. Place the rosemary on top and cover.
- Cook for approximately 1 1/2 to 2 1/2 hours depending on the size. Using a meat thermometer, you want your roast internal temperature to reach 135 F to 140 F
- Remove from heat, tent with foil and let meat rest for 20-30 minutes. Enjoy.
Nutrition
While cooking the roast, you may keep it uncovered until it reaches the desired temperature and doneness. Once you remove it from the oven, be sure to place the lid back on or tent it and let the meat stand for approximately 15 minutes. This will allow the juices to be redistributed into the roast, preventing it from being dry or disappointing.
A roast can turn out badly from undercooking, overcooking, or choosing the wrong cut of meat! If your beef roast is undercooked, it will be tough and chewy! Make sure to test your meat prior to eating it to be sure it is cooked thoroughly. Test the meat by placing a fork in the roast while it is still in the pot, if the fork goes in easily and shreds the meat off with ease, then you will know it is ready!
You can cook a roast without having to thaw it out, and it will stay tender; however, you will need to increase your cook time to 4-5 hours. To know when the frozen roast is ready, you will want to use a meat thermometer. You want your roast’s internal temperature to reach 135 F to 140 F.
Made this last night, redskin potatoes carrots and even a little red pepper. Was super tender and delicious! Will definitely be saving this recipe
YUM!! That sounds amazing!
Oh gosh, sorry to hear it didn’t turn out for you. Yes the temperature would be 225F. Hopefully you have better luck next time!
Turned out great!
I hope you don’t mind, but I used shallots instead of onions, made mushroom broth with dried porcini and skipped the potatoes and garlic. I also added the porcini to the broth and meat. I did use the consumme and red wine. All that aside, the roast was excellent! And I made my usual substitute for potatoes – dumplings, which were great with that broth.
Thank sounds absolutely amazing! Thank you for sharing.
Turned out perfectly.
So happy to hear. It is a tasty one.
This turned out perfectly