22 Delicious Beef Roast Recipes to Try This Season

When the crisp air of autumn settles in, there’s nothing more comforting than the smell of a slow-roasting beef dinner filling the kitchen.

Fall brings an abundance of seasonal flavors—apples, squash, cranberries, maple, and warming spices—that pair beautifully with tender cuts of beef.

A roast is more than just a meal; it’s a centerpiece that gathers family and friends around the table.

In this collection of 22 fall beef roast recipes, you’ll find everything from rustic herb-crusted classics to creative twists featuring pumpkin, cider, or bourbon glazes.

Some lean hearty and savory, while others highlight the sweet-tart balance of seasonal fruits.

Whether you’re planning a cozy Sunday supper or an impressive holiday spread, these recipes will inspire you to embrace the flavors of autumn with every bite.

22 Delicious Beef Roast Recipes to Try This Season

Beef roasts are timeless comfort food, and when paired with the flavors of fall, they become even more memorable.

This collection of 22 fall beef roast recipes proves there’s no shortage of ways to bring warmth and variety to your table.

Whether you prefer earthy, rustic braises, sweet fruit glazes, or bold spice rubs, each recipe captures the essence of autumn in its own way.

Pour a glass of red wine, set the table, and let these recipes transform your next meal into a seasonal feast.

Harvest Herb-Crusted Beef Roast

This roast captures the essence of fall with its earthy herb crust and the warmth of root vegetables.

The flavors of rosemary, thyme, and sage blend into the beef as it slowly roasts, filling the kitchen with a cozy, autumnal aroma.

Paired with roasted carrots, parsnips, and onions, this dish feels like a Sunday dinner that celebrates the harvest season.

Ingredients:

• 3–4 lb beef chuck roast or top round roast
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh sage, chopped
• 4 garlic cloves, minced
• 2 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 4 large carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 2 medium onions, quartered
• 1 cup beef broth
• 1 cup dry red wine (optional)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine the rosemary, thyme, sage, garlic, salt, and pepper. Rub the mixture into the beef roast, coating it on all sides.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until a golden crust develops, about 2–3 minutes per side.
4. Remove the roast and set aside. Add carrots, parsnips, and onions to the pot, stirring to pick up the browned bits from the bottom.
5. Nestle the beef roast on top of the vegetables, then pour in beef broth and red wine.
6. Cover with a tight-fitting lid and roast in the oven for 3–3½ hours, or until the meat is fork-tender.
7. Remove from the oven and let the roast rest for 10 minutes before slicing. Serve with the roasted vegetables and pan juices spooned over the top.

This harvest herb-crusted beef roast is the perfect centerpiece for a cool fall evening.

The fragrant herbs and slow-roasted vegetables create a rustic yet elegant meal that pairs beautifully with mashed potatoes or crusty bread.

Maple-Balsamic Glazed Beef Roast with Apples

This roast embraces the sweet and savory flavors of autumn.

A maple-balsamic glaze caramelizes over the beef, while apples and onions roast alongside, infusing the dish with a balance of sweetness and tang.

This recipe is a delightful twist on traditional beef roasts, perfect for when you want a touch of sophistication in your fall meals.

Ingredients:

• 3 lb beef sirloin tip roast
• 2 tbsp olive oil
• 3 tbsp pure maple syrup
• 2 tbsp balsamic vinegar
• 2 tbsp Dijon mustard
• 3 garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper
• 3 crisp apples (such as Honeycrisp or Braeburn), cored and quartered
• 2 large onions, sliced into wedges
• 1 cup beef broth
• 1 sprig fresh rosemary

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, whisk together maple syrup, balsamic vinegar, Dijon mustard, garlic, salt, and pepper. Set aside.
3. Heat olive oil in a roasting pan or Dutch oven over medium-high heat. Sear the beef roast until browned on all sides, about 3 minutes per side.
4. Brush the maple-balsamic glaze generously over the roast, reserving some for basting later.
5. Arrange apples and onions around the beef, then pour beef broth into the pan. Add the rosemary sprig.
6. Roast uncovered in the oven for 2–2½ hours, basting the roast with glaze every 30 minutes.
7. Remove from the oven when the roast reaches medium doneness (about 140–145°F internal temperature). Let rest for 10 minutes before slicing.
8. Serve slices of beef with roasted apples, onions, and a drizzle of the pan juices.

The maple-balsamic glazed beef roast is a perfect celebration of fall’s bounty.

The sweet apples and rich glaze transform a simple roast into something special, making it a lovely choice for a dinner party or holiday gathering.

Autumn Red Wine Braised Beef Roast with Mushrooms

This comforting roast is all about slow braising in rich red wine, beef stock, and aromatic vegetables.

Mushrooms and pearl onions give the dish depth and a forest-like earthiness, while the low and slow cooking method ensures the roast melts in your mouth.

It’s a cozy, hearty dish for chilly fall nights.

Ingredients:

• 4 lb beef chuck roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 large onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 2 cups mushrooms (cremini or baby bella), halved
• 1 cup pearl onions, peeled
• 2 cups red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 2 bay leaves
• 4 sprigs fresh thyme

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Pat the beef roast dry and season generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. Remove and set aside.
4. In the same pot, add onion, carrots, celery, and garlic. Sauté for 5 minutes until softened. Stir in tomato paste and cook for 1 minute.
5. Pour in red wine, scraping up the browned bits from the bottom. Let simmer for 5 minutes to reduce slightly.
6. Add beef stock, mushrooms, pearl onions, bay leaves, and thyme. Return the beef roast to the pot, nestling it into the liquid.
7. Cover tightly and transfer to the oven. Braise for 3–3½ hours until the beef is tender and easily pulled apart.
8. Remove from oven and discard bay leaves. Slice or shred the beef and serve with the braised vegetables and sauce.

This autumn red wine braised beef roast is the ultimate comfort food.

The savory mushrooms, sweet pearl onions, and rich wine sauce create layers of flavor that pair perfectly with creamy polenta, buttered egg noodles, or mashed potatoes.

Cider-Braised Beef Roast with Root Vegetables

This fall-inspired roast brings the sweetness of apple cider together with the heartiness of beef and earthy vegetables.

The cider tenderizes the beef as it braises, adding a gentle fruitiness that complements parsnips, carrots, and potatoes.

The result is a rustic and comforting dish that captures the cozy spirit of autumn.

Ingredients:

• 3–4 lb beef chuck roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 large onion, sliced
• 3 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 2 Yukon Gold potatoes, cut into quarters
• 4 garlic cloves, minced
• 2 cups apple cider (not spiced)
• 1 cup beef broth
• 1 tbsp Dijon mustard
• 2 sprigs fresh rosemary
• 2 bay leaves

Instructions:

1. Preheat oven to 325°F (165°C).
2. Pat beef roast dry and season generously with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned, then remove.
4. Add onion, garlic, carrots, parsnips, and potatoes to the pot. Sauté for 5 minutes.
5. Stir in Dijon mustard, then pour in apple cider and beef broth, scraping up browned bits from the bottom.
6. Nestle the beef back into the pot, add rosemary and bay leaves, and bring to a simmer.
7. Cover tightly and braise in the oven for 3–3½ hours until fork-tender.
8. Remove from oven, discard bay leaves, and let rest 10 minutes before slicing. Serve with vegetables and pan sauce.

This cider-braised beef roast delivers the perfect balance of savory and subtly sweet flavors.

It’s a hearty, rustic dish that feels like a warm embrace after a crisp autumn day.

Pumpkin-Spiced Pot Roast with Onions and Garlic

A truly seasonal twist on the classic pot roast, this version uses pumpkin puree and warm spices to create a velvety sauce.

With a touch of cinnamon, nutmeg, and cloves, the beef takes on an autumnal richness that’s unexpected yet deeply comforting.

This dish is perfect for when you want something cozy, festive, and a little different.

Ingredients:

• 3 lb beef chuck roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 large onion, sliced
• 6 garlic cloves, smashed
• 1 cup canned pumpkin puree (unsweetened)
• 2 cups beef broth
• 1 cup red wine or additional beef broth
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 2 tbsp brown sugar
• 2 bay leaves

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season beef with salt and pepper. Heat olive oil in a Dutch oven and sear the roast on all sides until golden brown. Remove and set aside.
3. Add onion and garlic to the pot, cooking for 3 minutes until fragrant.
4. Stir in pumpkin puree, beef broth, red wine, cinnamon, nutmeg, cloves, and brown sugar. Whisk until smooth.
5. Return the roast to the pot, ensuring it is partly submerged in the sauce. Add bay leaves.
6. Cover and braise in the oven for 3–3½ hours until the meat is tender.
7. Remove bay leaves, slice the beef, and serve with the pumpkin-spiced sauce spooned generously over the top.

This pumpkin-spiced pot roast is as cozy as it sounds.

With its velvety sauce and warm autumn spices, it’s a surprising and delicious way to bring the flavors of fall into a classic beef dish.

Cranberry-Orange Beef Roast

Bright, tangy cranberries and zesty orange make this roast a refreshing yet hearty fall meal.

The beef is roasted with a fruity glaze that balances richness with tartness, creating a stunning entrée perfect for holiday tables or Sunday dinners alike.

The flavor combination is bold, seasonal, and unforgettable.

Ingredients:

• 3 lb beef sirloin or rump roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 cup fresh cranberries (or frozen)
• ½ cup orange juice (freshly squeezed if possible)
• 2 tbsp orange zest
• ¼ cup honey or maple syrup
• 2 garlic cloves, minced
• 1 sprig rosemary
• 1 cup beef broth

Instructions:

1. Preheat oven to 350°F (175°C).
2. Pat roast dry and season with salt and pepper. Heat olive oil in a roasting pan or Dutch oven and sear beef until browned on all sides.
3. In a saucepan, combine cranberries, orange juice, orange zest, honey, and garlic. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.
4. Pour half of the cranberry-orange glaze over the beef, reserving the rest for serving. Add beef broth and rosemary sprig to the roasting pan.
5. Roast uncovered for 2–2½ hours, basting with juices occasionally, until the beef reaches desired doneness.
6. Remove from oven and let rest 10 minutes before slicing. Serve with remaining cranberry-orange glaze.

The cranberry-orange beef roast is a vibrant and festive dish that bursts with seasonal flavors.

It’s both hearty and refreshing, making it a perfect choice for special fall gatherings or holiday dinners.

Garlic and Rosemary Fall Roast with Butternut Squash

This roast combines the bold flavors of garlic and rosemary with the natural sweetness of roasted butternut squash.

The beef is slow-cooked until tender, while the squash caramelizes beautifully in the pan juices.

It’s a dish that celebrates autumn produce while staying hearty and deeply satisfying.

Ingredients:

• 3–4 lb beef chuck roast
• 3 tbsp olive oil
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp thyme leaves
• 2 tsp salt
• 1 tsp black pepper
• 1 large butternut squash, peeled and cubed
• 2 onions, quartered
• 1½ cups beef broth
• ½ cup dry red wine
• 2 bay leaves

Instructions:

1. Preheat oven to 325°F (165°C).
2. Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the beef roast.
3. Heat a Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3 minutes per side. Remove and set aside.
4. Add onions and butternut squash to the pot, stirring briefly to coat with pan drippings.
5. Pour in beef broth and red wine, then return the beef to the pot. Add bay leaves.
6. Cover and roast for 3–3½ hours, until the beef is tender.
7. Remove bay leaves, let the roast rest for 10 minutes, then slice and serve with squash and pan juices.

This garlic and rosemary beef roast with butternut squash is both rustic and elegant.

The tender beef and sweet squash create a balanced meal that’s perfect for a cozy autumn evening.

Chestnut and Mushroom Braised Beef Roast

Earthy and luxurious, this roast pairs the nutty richness of chestnuts with hearty mushrooms.

Slow-braised in broth and red wine, the flavors meld into a deep, comforting sauce.

This dish feels like a forest-inspired fall feast, perfect for when you want a roast that’s rich yet unique.

Ingredients:

• 3 lb beef chuck or brisket roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 onion, diced
• 3 carrots, chopped
• 3 garlic cloves, minced
• 2 cups mushrooms (baby bella or cremini), halved
• 1½ cups cooked chestnuts (vacuum-packed or roasted)
• 2 tbsp tomato paste
• 2 cups beef broth
• 1½ cups red wine
• 2 bay leaves
• 3 sprigs thyme

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season beef with salt and pepper. Heat olive oil in a Dutch oven and sear the beef on all sides. Remove and set aside.
3. Add onion, carrots, and garlic to the pot, cooking until softened. Stir in tomato paste and cook for 1 minute.
4. Add mushrooms and chestnuts, sautéing for 5 minutes.
5. Pour in beef broth and red wine, scraping the bottom of the pot. Add bay leaves and thyme.
6. Return beef to the pot, cover tightly, and braise in the oven for 3–3½ hours until fork-tender.
7. Remove thyme and bay leaves. Slice beef and serve with mushrooms, chestnuts, and the rich braising sauce.

This chestnut and mushroom braised beef roast is earthy, warming, and perfect for fall.

The chestnuts add a velvety richness that pairs beautifully with beef, making this an impressive dish for both family dinners and special gatherings.

Spiced Pear and Red Wine Roast Beef

This elegant roast blends the sweetness of pears with the warmth of fall spices.

Slowly roasted with a spiced red wine sauce, the beef becomes tender and infused with fruity, aromatic notes.

This dish is ideal for when you want something sophisticated yet comforting.

Ingredients:

• 3 lb beef sirloin roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 ripe pears, peeled and sliced
• 1 onion, sliced
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp honey
• 1 cinnamon stick
• 2 star anise pods
• 1 tsp ground ginger
• 3 cloves garlic, smashed

Instructions:

1. Preheat oven to 350°F (175°C).
2. Season beef with salt and pepper. Heat olive oil in a Dutch oven and sear on all sides until browned. Remove and set aside.
3. Add onion, pears, and garlic to the pot, cooking until softened.
4. Stir in red wine, beef broth, honey, cinnamon stick, star anise, and ginger. Bring to a simmer.
5. Return beef to the pot, cover loosely, and roast for 2–2½ hours, basting occasionally with the spiced liquid.
6. Remove beef and let rest 10 minutes before slicing. Strain the sauce if desired and serve over the beef.

This spiced pear and red wine roast beef is a true autumn celebration.

With layers of warm spice, sweet fruit, and tender beef, it feels festive and indulgent—perfect for a holiday dinner or a special weekend meal.

Caramelized Onion and Thyme Beef Roast

This roast focuses on the deep, rich sweetness of caramelized onions paired with the earthy brightness of thyme.

As the beef cooks slowly with layers of golden onions and a splash of broth, the result is a deeply savory roast with a silky onion gravy.

Perfect for a quiet fall evening when you want something hearty and aromatic.

Ingredients:

• 3 lb beef chuck or rump roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 4 large onions, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 2 tbsp butter
• 1 cup beef broth
• 1 cup dry white wine
• 2 bay leaves

Instructions:

1. Preheat oven to 325°F (165°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season beef with salt and pepper, then sear on all sides until browned. Remove and set aside.
3. Lower heat to medium. Add butter and onions to the pot. Cook slowly, stirring often, until onions are deeply caramelized, about 25–30 minutes.
4. Add garlic and thyme, cooking for another 2 minutes.
5. Pour in white wine and beef broth, scraping the bottom of the pan. Add bay leaves.
6. Return the beef to the pot, nestling it into the onion mixture. Cover and roast for 3–3½ hours until tender.
7. Remove bay leaves, slice beef, and serve with caramelized onions and gravy.

Caramelized onion and thyme beef roast is simple yet elegant, turning everyday ingredients into a rich and comforting fall dinner.

The onion gravy makes it especially delicious over mashed potatoes or egg noodles.

Fig and Red Wine Glazed Beef Roast

This roast leans into the luxurious sweetness of figs, balanced with the depth of red wine and a hint of balsamic vinegar.

The glaze reduces into a glossy, rich sauce that clings to tender slices of beef.

It’s a sophisticated dish that feels right at home on a fall holiday table.

Ingredients:

• 3 lb beef sirloin or top round roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 cup dried figs, chopped
• 1½ cups red wine
• 1 cup beef broth
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 sprig rosemary

Instructions:

1. Preheat oven to 350°F (175°C).
2. Season beef with salt and pepper. Heat olive oil in a Dutch oven and sear the beef until browned. Remove and set aside.
3. Add figs, garlic, red wine, balsamic vinegar, honey, and beef broth to the pot. Stir to combine and bring to a simmer.
4. Return beef to the pot, add rosemary, and cover loosely. Roast for 2–2½ hours, basting occasionally.
5. Remove beef and let rest for 10 minutes. Strain or reduce the fig glaze to thicken.
6. Slice beef and drizzle with the fig-red wine glaze.

The fig and red wine glazed beef roast feels indulgent yet seasonally appropriate for fall.

The sweetness of figs blends seamlessly with the savory beef, making it a wonderful choice for a celebratory meal.

Savory Pumpkin Ale Braised Beef Roast

This hearty roast is infused with the malty, slightly sweet flavor of pumpkin ale, creating a rich braising liquid that highlights the flavors of fall.

Combined with root vegetables and herbs, the beef becomes melt-in-your-mouth tender, while the sauce takes on a warm, nutty depth.

Ingredients:

• 4 lb beef chuck roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 2 cups pumpkin ale (or other malty beer)
• 1½ cups beef broth
• 2 tbsp tomato paste
• 2 sprigs thyme
• 1 bay leaf

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season beef with salt and pepper. Heat olive oil in a Dutch oven and sear on all sides until browned. Remove and set aside.
3. Add onion, carrots, celery, and garlic to the pot. Cook for 5 minutes until softened. Stir in tomato paste.
4. Pour in pumpkin ale and beef broth, scraping the bottom of the pot. Add thyme and bay leaf.
5. Return beef to the pot, cover, and braise in the oven for 3–3½ hours until tender.
6. Remove thyme and bay leaf. Slice beef and serve with vegetables and sauce.

Savory pumpkin ale braised beef roast is the essence of fall comfort food.

The malty ale infuses the meat with a subtle sweetness and richness, making it a dish you’ll want to savor slowly with roasted potatoes or crusty bread.

Apple Butter Glazed Beef Roast

This recipe highlights one of fall’s most beloved flavors: apple butter.

The slow-cooked beef roast is coated with a rich glaze of apple butter, mustard, and warm spices.

As it cooks, the glaze caramelizes over the meat, creating a balance of sweet and savory that feels both rustic and festive.

Ingredients:

• 3 lb beef chuck or rump roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 cup apple butter
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• 1 onion, quartered
• 1 cup beef broth

Instructions:

1. Preheat oven to 350°F (175°C).
2. Season the beef with salt and pepper, then sear in a Dutch oven with olive oil until browned on all sides. Remove and set aside.
3. In a bowl, whisk together apple butter, mustard, vinegar, cinnamon, and cloves.
4. Place onions in the Dutch oven, then set the beef roast on top. Brush generously with the apple butter glaze.
5. Pour beef broth into the pot, cover, and roast for 2½–3 hours, basting occasionally with more glaze.
6. Rest the roast for 10 minutes before slicing. Serve with pan juices and any remaining glaze.

The apple butter glazed beef roast is a flavorful nod to autumn orchards.

Sweet, tangy, and savory all at once, it’s perfect for a fall dinner that feels both homestyle and special.

Pomegranate Molasses Beef Roast

For a slightly exotic take on fall flavors, this roast uses pomegranate molasses for a sweet-tart glaze that pairs beautifully with tender beef.

Combined with warm spices and root vegetables, the dish is both comforting and bright, making it an impressive centerpiece for seasonal gatherings.

Ingredients:

• 3 lb beef brisket or chuck roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 onion, sliced
• 3 carrots, cut into chunks
• 1 cup pomegranate juice
• 2 tbsp pomegranate molasses
• 2 tbsp honey
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 garlic cloves, minced
• 1 cup beef broth
• 1 sprig rosemary

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season beef with salt and pepper. Heat olive oil in a Dutch oven, sear beef on all sides, then remove.
3. Add onion, garlic, and carrots, sautéing for 5 minutes.
4. Stir in pomegranate juice, pomegranate molasses, honey, cumin, and paprika. Bring to a simmer.
5. Return beef to the pot, add broth and rosemary, cover tightly, and roast for 3 hours until tender.
6. Rest the roast for 10 minutes before slicing. Serve with vegetables and drizzle with the tangy pomegranate sauce.

The pomegranate molasses beef roast is tangy, sweet, and savory, offering a unique fall twist with a Middle Eastern flair.

It’s a strikingly flavorful dish perfect for impressing guests.

Sweet Potato and Sage Braised Beef Roast

This roast celebrates the earthy sweetness of sweet potatoes and the herbal warmth of fresh sage.

Braised low and slow, the beef absorbs the sweetness from the potatoes and the savory notes of sage, creating a dish that’s comforting and full of fall character.

Ingredients:

• 3–4 lb beef chuck roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 onion, chopped
• 3 sweet potatoes, peeled and cubed
• 2 tbsp fresh sage, chopped
• 3 garlic cloves, minced
• 1½ cups beef broth
• 1 cup apple cider
• 2 bay leaves

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season beef with salt and pepper. Heat olive oil in a Dutch oven and sear on all sides. Remove and set aside.
3. Add onion, garlic, and sage, cooking until fragrant.
4. Stir in beef broth and apple cider, scraping the bottom of the pot.
5. Return beef to the pot and add sweet potatoes and bay leaves. Cover tightly.
6. Roast for 3–3½ hours, until the beef is fork-tender and the sweet potatoes are soft.
7. Remove bay leaves, slice beef, and serve with the potatoes and braising liquid.

Sweet potato and sage braised beef roast is the epitome of fall comfort food.

The pairing of tender beef with soft, slightly sweet potatoes and earthy sage makes it a balanced and heartwarming meal.

Rustic Barley and Root Vegetable Beef Roast

This nourishing roast brings together tender beef, nutty barley, and hearty root vegetables for a one-pot fall dinner.

Slowly braised in broth and herbs, the beef becomes fork-tender while the barley soaks up all the savory flavors.

It’s a rustic, stick-to-your-ribs kind of meal that’s perfect for chilly evenings.

Ingredients:

• 3 lb beef chuck roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 onion, chopped
• 3 carrots, chopped
• 2 parsnips, chopped
• 3 garlic cloves, minced
• 1 cup pearl barley, rinsed
• 2 cups beef broth
• 2 cups water
• 2 sprigs thyme
• 1 bay leaf

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season the beef with salt and pepper. Heat olive oil in a Dutch oven and sear beef on all sides until golden brown. Remove and set aside.
3. Add onion, carrots, parsnips, and garlic to the pot. Cook for 5 minutes, stirring occasionally.
4. Stir in barley, beef broth, and water, scraping up browned bits. Add thyme and bay leaf.
5. Return the beef to the pot, nestling it into the barley mixture. Cover tightly.
6. Braise in the oven for 3–3½ hours until beef is tender and barley is cooked through.
7. Remove thyme and bay leaf, slice the beef, and serve with the barley-vegetable mixture.

Rustic barley and root vegetable beef roast is wholesome and hearty, offering both meat and grains in one comforting dish.

It’s a perfect family-style meal for autumn nights.

Brown Sugar and Mustard Glazed Beef Roast

This simple yet flavorful roast uses a glaze of brown sugar, mustard, and spices that caramelizes beautifully as the beef cooks.

The sweet and tangy coating gives the beef a golden crust, while the inside remains tender and juicy.

It’s a fall-friendly roast that’s easy enough for weeknights but special enough for gatherings.

Ingredients:

• 3 lb beef sirloin tip roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• ¼ cup brown sugar
• 3 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 cup beef broth

Instructions:

1. Preheat oven to 350°F (175°C).
2. Season the beef with salt and pepper. Heat olive oil in a Dutch oven and sear the roast until browned on all sides. Remove and set aside.
3. In a small bowl, whisk together brown sugar, mustard, vinegar, paprika, and garlic powder.
4. Place beef back into the pot, pour in beef broth, and brush the glaze generously over the roast.
5. Roast uncovered for 2–2½ hours, basting occasionally with glaze and pan juices.
6. Rest the beef for 10 minutes before slicing. Serve with extra glaze drizzled over the top.

The brown sugar and mustard glazed beef roast is a crowd-pleaser.

With its caramelized crust and tangy-sweet flavor, it’s a perfect roast for the fall season.

Autumn Spice Coffee-Braised Beef Roast

This bold roast uses brewed coffee, warm spices, and a touch of molasses to create a deep, savory-sweet braising liquid.

The coffee enhances the beef’s richness, while cinnamon and allspice add subtle autumn warmth.

It’s a robust, aromatic dish for anyone who loves layered flavors.

Ingredients:

• 3–4 lb beef chuck roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups strong brewed coffee
• 1½ cups beef broth
• 2 tbsp molasses
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• 1 bay leaf
• 2 carrots, chopped
• 2 celery stalks, chopped

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season beef with salt and pepper. Heat olive oil in a Dutch oven and sear beef until browned. Remove and set aside.
3. Add onion, garlic, carrots, and celery, cooking for 5 minutes.
4. Stir in coffee, beef broth, molasses, cinnamon, and allspice. Add bay leaf and bring to a simmer.
5. Return beef to the pot, cover tightly, and braise in the oven for 3–3½ hours until tender.
6. Remove bay leaf, slice beef, and serve with the coffee-spiced sauce.

Autumn spice coffee-braised beef roast is rich, fragrant, and deeply satisfying.

The coffee and spices bring a unique twist, making it perfect for adventurous cooks who love cozy, layered fall flavors.

Maple Bourbon Beef Roast

This hearty fall roast blends the sweetness of maple syrup with the smoky depth of bourbon.

The glaze caramelizes into a glossy coating, while the braising liquid keeps the beef moist and tender.

It’s a cozy, rustic recipe that feels perfect for crisp evenings and pairs beautifully with roasted vegetables.

Ingredients:

• 3 lb beef chuck or brisket roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• ½ cup pure maple syrup
• ¼ cup bourbon
• 2 tbsp Dijon mustard
• 2 tbsp soy sauce
• 2 garlic cloves, minced
• 1 cup beef broth
• 1 onion, sliced
• 2 carrots, chopped

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season beef with salt and pepper. Heat olive oil in a Dutch oven and sear the roast until browned on all sides. Remove and set aside.
3. Add onion and carrots to the pot, sautéing briefly.
4. In a bowl, whisk together maple syrup, bourbon, mustard, soy sauce, and garlic.
5. Place the roast back into the pot, pour the glaze over it, and add beef broth.
6. Cover and braise in the oven for 3 hours, basting occasionally.
7. Slice the beef and serve with the maple-bourbon sauce spooned over the top.

The maple bourbon beef roast is rich, slightly sweet, and smoky, embodying the warmth of fall.

It’s a show-stopper for both casual dinners and festive gatherings.

Savory Apple Sage Beef Roast

This roast celebrates classic fall flavors: tart apples, earthy sage, and tender beef.

The apples break down into a natural sauce that enhances the roast’s richness while adding a fresh, slightly sweet note.

It’s a rustic yet elegant dish that embodies autumn comfort food.

Ingredients:

• 3 lb beef rump roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 3 firm apples (Granny Smith or Honeycrisp), cored and sliced
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 tbsp fresh sage, chopped
• 1 cup apple cider
• 1 cup beef broth
• 1 bay leaf

Instructions:

1. Preheat oven to 325°F (165°C).
2. Rub beef with salt and pepper. Heat olive oil in a Dutch oven and sear the roast on all sides. Remove and set aside.
3. Add onions, garlic, apples, and sage to the pot, cooking for 5 minutes until softened.
4. Stir in apple cider and beef broth, then add bay leaf.
5. Return roast to the pot, cover, and cook for 2½–3 hours until tender.
6. Discard bay leaf, slice beef, and serve with apples and pan juices.

The savory apple sage beef roast is a perfect blend of sweet and herbal flavors.

It’s a comforting dish that pairs wonderfully with roasted squash or creamy mashed potatoes.

Balsamic Cranberry Beef Roast

This recipe combines tart cranberries with the sweet tang of balsamic vinegar to create a glossy, festive glaze.

The beef absorbs the fruity acidity as it roasts, balancing out its richness. It’s a vibrant, seasonal dish that works equally well for a Sunday dinner or a holiday feast.

Ingredients:

• 3 lb beef sirloin tip roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 cup fresh or frozen cranberries
• ½ cup balsamic vinegar
• ¼ cup honey
• 2 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 cup beef broth
• 1 sprig rosemary

Instructions:

1. Preheat oven to 350°F (175°C).
2. Season beef with salt and pepper. Heat olive oil in a Dutch oven and sear roast until browned. Remove and set aside.
3. In the same pot, add cranberries, balsamic vinegar, honey, mustard, garlic, and beef broth. Bring to a simmer.
4. Return beef to the pot, add rosemary, and cover loosely.
5. Roast for 2½ hours, basting occasionally with the cranberry-balsamic sauce.
6. Let the roast rest for 10 minutes before slicing. Serve with sauce and roasted vegetables.

The balsamic cranberry beef roast is tangy, glossy, and packed with seasonal flavor.

It’s a dish that feels celebratory, making it a great option for Thanksgiving or Christmas dinners.

Wild Mushroom and Red Ale Beef Roast

This rustic roast brings together earthy wild mushrooms and the malty depth of red ale for a dish that’s rich, savory, and full of autumn character.

The beef slowly braises in the beer and broth, creating a deeply flavorful sauce that clings to each slice.

It’s a robust recipe perfect for a cozy fall supper.

Ingredients:

• 3–4 lb beef chuck roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups mixed wild mushrooms (shiitake, oyster, cremini), sliced
• 2 carrots, chopped
• 1½ cups red ale (or amber beer)
• 1½ cups beef broth
• 2 tbsp tomato paste
• 2 sprigs thyme
• 1 bay leaf

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season beef with salt and pepper. Heat olive oil in a Dutch oven and sear the beef until browned on all sides. Remove and set aside.
3. Add onion, garlic, carrots, and mushrooms to the pot. Cook for 6–8 minutes until softened and lightly browned.
4. Stir in tomato paste, then deglaze with red ale, scraping up the browned bits.
5. Add beef broth, thyme, and bay leaf. Return beef to the pot, cover tightly, and braise for 3–3½ hours until tender.
6. Remove thyme and bay leaf, then slice beef and serve with the mushroom-ale sauce spooned over the top.

Wild mushroom and red ale beef roast is earthy, hearty, and full of depth.

With its malty sauce and tender beef, it’s a perfect dish for fall weekends, especially when served with mashed potatoes or buttered noodles