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My review
Ox Roast
Jon
"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 calsOriginal recipe yields 30 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 200 degrees F (95 degrees C).
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 229 calories; 10.3 g fat; 1.1 g carbohydrates; 30.8 g protein; 81 mg cholesterol; 241 mg sodium. Full nutrition
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
10/12/2004
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 t...
Most helpful critical review
2/24/2012
I had no idea that you could just buy ox roast so I made this recipe. Not bad, but not good either.
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10/12/2004
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 t...
5/31/2005
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 l...
3/14/2003
This was outstanding. The flavor was as I remembered the sandwich that was at festivals in NW PA dduring my youth.
1/6/2005
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.
11/8/2008
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.
6/25/2013
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 hav...
2/24/2012
I had no idea that you could just buy ox roast so I made this recipe. Not bad, but not good either.