Ox Roast

8 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    3 h 20 m
Recipe by  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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Adjust Servings

Original recipe yields 30 servings



  1. Preheat the oven to 200 degrees F (95 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Reviews (8)

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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!



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.

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Amount Per Serving (30 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 1.1 g
  • < 1%
  • Protein
  • 30.8 g
  • 62%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 241 mg
  • 10%

Based on a 2,000 calorie diet



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Pot Roast in Foil


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Slow Cooker Beef Roast