A melt-in your mouth Roast Beef that is full of Greek flavor. This dish is perfect for a Sunday roast, meal prep, and/or a dinner party.
Think Pot Roast but, without the pot. This was one of the most popular dishes on our menu when we owned our Greek cafe (for 10 years! We sold it 2 years ago and now, I get to share recipes with you full-time, but that story is for another day.) We served our slow-roasted beef over salad, in pitas, with rice, and even alongside eggs. The secret ingredient in this roast beef is the vinegar. Not only does the vinegar tenderize the beef, but it also adds so much depth of flavor. When I developed the recipe I started off with a few tablespoons and then kept adding more until it reached maximum flavor without becoming too sour. The herbs, garlic cloves, and onion powder make this roast beef finger-licking good!
Feel free to use an oven-safe pot to turn this roast beef into pot roast. Throw in some carrots and potatoes and you will end up with the best pot roast you’ve ever had.
Which cut of beef should be used for roast beef/pot roast?
This recipe can be made with any of the following cuts of beef:
- eye round
- chuck roast
- brisket
- round roast
How long should the beef be roasted?
Cooking the roast beef low and slow is the way to go. The connective tissue and collagen will break down and create very tender meat. Cooking on high heat will leave you with a dry and chewy roast beef and nobody wants that! My husband likes to roast the beef at 300-325 degrees Fahrenheit (that’s around 150 °C) but my sweet spot is at 350 °C and depending on the cut of meat it should take anywhere from 4-5 hours. The longer you roast it, the more it will fall apart. This is totally up to you.
The roast beef is ready when a knife or skewer is inserted into the thickest part and goes in very easily. Feel free to add more water if you will be cooking it for an additional hour or so.
Can the Roast Beef be cooked in a slow cooker?
Yes, this recipe is perfect for a slow cooker. Cook it on the low setting for 8 hours. It will be tender and falling apart. Feel free to throw in some carrots and potatoes if desired.
Serve with:
- Greek Lemony Potatoes
- Mediterranean Rice Pilaf
- Mashed Potatoes
- Salad
- Pita Bread
- Roasted veggies
How to use this recipe for Meal Prep
This is one of those recipes that taste even better the next day. Make the roast beef and allow it to cool completely. Slice it and transfer the slices to an airtight container. Pour all of the sauce/pan juices and garlic cloves on top and refrigerate up to 1 week. How great is that?
When you’re ready to serve the slices, warm as many as you’d like in a pan over medium heat. Make sure to add some of the solidified pan juices on top and warm through until steaming hot. Stuff a pita with the beef, veggies, and shawarma sauce or tzatziki. Alternatively, add the slices to your favorite salad for a healthy low-carb option.
I hope that you enjoy this recipe. If you make it, let me know what you think in the comments and I’d love to see your pics on social media. Kali Orexi and I’ll be back soon with another share-worthy recipe. Filakia!
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Greek Roast Beef/Pot Roast
A melt in your mouth Roast Beef that is full of Greek flavor. This dish is perfect for a Sunday roast, meal prep, and/or a dinner party.
Ingredients
- 1 5-7-pound beef roast (chuck, eye round, brisket)
- 20 garlic cloves, peeled
- ¾ cup red wine vinegar (or Balsamic vinegar)
- ¼ cup olive oil
- ½ teaspoon salt per pound of beef
- 5-7 tablespoons dried oregano
- 2 and ½ teaspoons granulated onion powder
- 1 and ½ teaspoons ground black pepper
- 1 heaping teaspoon ground cumin powder
- A pinch of crushed red pepper flakes
- 1 cup of water
Instructions
Preheat the oven to 350 °f, 180 °C.
Place the garlic cloves on the bottom of a roasting pan or a Dutch oven, or even a slow cooker.
Place the beef on top and add all of the remaining ingredients. Toss to coat.
Cover the beef with a sheet of parchment and then with aluminum foil.
Bake for 4-5 hours or until very soft and tender. Check at the 3-hour mark and add more water if needed.
Allow the beef to rest for 20 minutes then, slice and serve with the pan juices.
Serve the roast beef in a pita, with rice, veggies, or over a salad. Enjoy!
Notes
The roast beef can be stored in the refrigerator in an airtight container for up to a week. When ready to serve warm through with some of its pan juices in a frying pan and enjoy.
5-7lbs joint???? I live on my own. I would have lots of leftovers with a 1 lb joint!
i am trying this for the first time it looks delicious thank you!
Maria
I am totally in love with the Greek cuisine.
For a couple of years ago I was in Laguna Beach
And this Greek restaurant had a chili paste. I just used the last of it and have been searching all over to find this recipe. It was dark in color and not to spicy.
Could you help me out ?
Hi, is there a video for this please?