Ox Roast


Try this recipe for a really good ox roast sandwich. A terrific deli-style roast beef is roasted, then chilled for better slicing.

Prep Time:
20 mins
Cook Time:
3 hrs
Additional Time:
3 hrs
Total Time:
6 hrs 20 mins


  • ½ cup chopped onion

  • ½ cup chopped celery, with leaves

  • ½ cup carrot, chopped

  • 1 pinch freshly ground black pepper

  • 1 clove garlic, chopped

  • 4 cups beef broth

  • 1 (1 ounce) envelope dry onion soup mix

  • 4 cups water

  • salt and coarsely ground pepper to taste

  • 10 pounds beef round roast


  1. Preheat the oven to 200 degrees F (95 degrees C).

  2. In a large roasting pan, combine onion, celery, carrot, pepper, and garlic. Stir in beef broth, onion soup mix, and water until soup mix is dissolved. Season roast with salt and coarsely ground pepper, and place into the roasting pan.

  3. Bake, uncovered, in the preheated oven for 1 hour. Continue baking, basting every 30 minutes, until cooked to desired doneness, about 2 more hours. Use a meat thermometer to check the temperature. It should be between 130 and 140 degrees F (55 and 60 degrees C) for medium-rare, and 145 and 155 degrees F (63 and 68 degrees C) for medium-well. When the temperature reaches 110 degrees F (43 degrees C), you will need to begin checking more often.

  4. Transfer the roast to a platter. Place the roasting pan full of vegetables and juices onto the stovetop over medium heat. Simmer, mashing vegetables against the sides of the pan with a large spoon, until sauces reduce by about half; this may take 20 to 30 minutes depending on the size of the pan.

  5. Strain the pan juices over the roast, and let it begin to cool in the juices. When the roast has cooled, wrap it and refrigerate for a few hours or overnight. Reserve juices in a separate container.

  6. 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 the reserved juices, and heat the meat in the juice over low heat. Adjust seasonings to taste before serving.

Nutrition Facts (per serving)

229 Calories
10g Fat
1g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 229
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 81mg 27%
Sodium 241mg 10%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 31g
Vitamin C 1mg 3%
Calcium 11mg 1%
Iron 3mg 16%
Potassium 313mg 7%

* 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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