Ox Roast

8

"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

3 h 20 m servings 229 cals
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Original recipe yields 30 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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

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 t...

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 l...

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

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.

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.

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 hav...

Delicious and easy!

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