Beef Roast Recipe for Dinner

 Beef Roast Recipe for Dinner 

Beef Roast with Potatoes and brussel sprouts 

Made this beef roast for dinner last night.  I've been calling it beef roast just because I made it a little different from a roast beef.  I added potatoes and brussel sprouts.  It was so good.  


  • 1 LBS chuck roast beef
  • whole onion 
  • 3 cloves garlic, minced
  • 12 classic baby creamers "baby potatoes" cut in half
  • handful of brussel sprouts
  • 1 tsp garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup red wine
  • 2 sprigs of fresh rosemary
  • salt and pepper to taste 
  • cilantro for garnish  
Always make sure to pat your beef with paper towel to absorb moisture.  Season with salt, pepper, and garlic powder.  I usually add a pinch of salt on both sides.  I don't like to add to much salt.  I always try to avoid making my food too salty.  But sometimes it happens.  Then you learn.  I've learned less salt is always better because you can always add more according to taste.  

Get a frying pan to lightly brown the meat.  Add olive oil and pan sear your meat till its brown. Repeat on the other side.  Make sure to get all the sides browned as well.

Set oven for 350

Remove your beef and transfer beef into a roasting pan or any type of deep baking pan. Get back to the pan fry, and turn off heat off the stove and add minced garlic,  making sure not to burn your garlic.  Add garlic right on top of meat.  I like to cook the garlic before I add it to the roasting pan instead of just adding raw cloves of garlic.  It releases more garlic flavor into the beef.  Add baby potato's and cut onions to the side of the pan, around the meat. Season potatoes and onion with a light pinch of salt and pepper.  Add rosemary around beef. and add it to potatoes.  Add in Worcestershire sauce on beef. Now add in red wine.  I pour it on top of the beef.  Cover pan with aluminum foil and roast for 1 1/2 hours.

After 1 1/2 hours, remove beef from pan. Set on a plate covered with aluminum foil. Get back to roasting pan and add in cut brussel sprouts.  Return to oven.  After 10 Min. Stir the pan.  Be sure not to over cook brussel sprouts. It will get mushy.  When the brussel sprouts are soft and tender, its ready.  Set aside.  
Cut beef into thin slices.  Add on to serving plate right in the middle.  Transfer potatoes and brussels sprouts to beef plate, plating them around the beef.  Top it off with cilantro.  Ready to serve and eat!

I always like to have horseradish with my beef roast.  I always have heavy whipping cream in my refrigerator.  I never buy sour cream, because I can always make sour cream by mixing heavy whipping cream with a splash of white vinegar.  It turns out the same, but better.  I add horseradish to my cream.  

I hope you'll enjoy this recipe.  Comment down below, if you tried this recipe.  

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