Ox Roast Recipe - Allrecipes.com
  • READY IN 3+ hrs

Ox Roast

Recipe by  

"A terrific deli-style roast beef that is chilled first for better slicing. This recipe makes a really good Ox Roast sandwich."

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Ingredients Edit and Save

Original recipe makes 30 servings Change Servings
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  • PREP

    20 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 20 mins

Directions

  1. Preheat the oven to 200 degrees F (95 degrees C).
  2. In a large roasting pan, combine the onion, celery, carrot, pepper, and garlic. Stir in the beef broth, onion soup mix and water so that the soup mix is dissolved. Season the roast with salt and coarse ground pepper, and place into the roasting pan.
  3. Place the uncovered roasting pan into the preheated oven. After 1 hour of roasting, begin basting every 30 minutes. Use a meat thermometer to check the temperature, and bake until the internal temperature of the roast reaches 130 to 140 degrees F (55 to 60 degrees C) for medium rare, or 145 to 155 degrees F (63 to 68 degrees C) for medium well. When the temperature has reached 110 degrees F (43 degrees C), you will need to begin checking more often.
  4. When the roast is done, remove the meat to a platter, and set aside. Place the roasting pan full of stuff onto the stove top. Cook over medium heat, mashing the vegetables against the side of the pan with a large spoon. Simmer to reduce the sauce to about half. This may take 20 or 30 minutes depending on the size of pan. Strain the juice over the meat, and let it begin to cool in the juices. When the meat has cooled, wrap and refrigerate for a few hours or overnight. Reserve juices in a separate container.
  5. 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 reserved juices, and heat the meat in the juice over low heat. Adjust seasonings to taste before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2004

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!

 
Most Helpful Critical Review
Feb 24, 2012

I had no idea that you could just buy ox roast so I made this recipe. Not bad, but not good either.

 

9 Ratings

May 31, 2005

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

 
Jul 30, 2003

This was outstanding. The flavor was as I remembered the sandwich that was at festivals in NW PA dduring my youth.

 
Jan 06, 2005

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.

 
Nov 08, 2008

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.

 
Oct 04, 2011

Delicious and easy!

 
Jun 25, 2013

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!

 

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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 30.8 g
  • 62%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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