A terrific deli-style roast beef that is chilled first for better slicing. This recipe makes a really good Ox Roast sandwich.
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!
Read MoreI had no idea that you could just buy ox roast so I made this recipe. Not bad, but not good either.
Read MoreDelicious! 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!
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
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.
I grew up in the Ox Roast epicenter of the world... Erie, Pa. This is really, really good.... worth noting when reviewing the pictures, you do not have to use a Steelers crock pot... although, it does add flavor...
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!
I had no idea that you could just buy ox roast so I made this recipe. Not bad, but not good either.
