Crispy shredded roast beef in a white baking dish with tongs, next to a wooden bowl of chopped romaine, cucumber, green onion, and feta on a white tile kitchen counter.
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Slow Roasted Beef with Fresh Green Salad

ByMarina
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Crispy shredded roast beef in a white baking dish with tongs, next to a wooden bowl of chopped romaine, cucumber, green onion, and feta on a white tile kitchen counter.
Tender, slow-roasted beef finished for crispy edges, paired with a crunchy cucumber–romaine–feta salad.

Slow Roasted Beef with Fresh Green Salad

This roast beef and salad combo makes the perfect weeknight or Sunday dinner. The beef is slow-cooked until tender, shredded, then baked again for rich flavor. Paired with a light feta salad, it’s a balanced meal that’s both comforting and fresh.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Roast Beef
  • 3 – 4 lbs chuck roast or similar cut
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 cup beef broth or water
For the Salad
  • 1 large head romaine lettuce chopped
  • 1 English cucumber diced
  • 3 – 4 green onions sliced
  • 1 cup feta cheese crumbled
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar or lemon juice
  • Salt & pepper to taste
  • Sesame seeds optional, for garnish

Equipment

  • Baking dish or Dutch oven
  • Aluminum foil
  • Two forks or tongs for shredding
  • Large salad bowl

Method
 

Prepare the Beef
  1. Preheat oven to 325°F (163°C).
  2. Rub beef with olive oil, then season with salt, pepper, garlic powder, onion powder, and paprika.
  3. Place roast in a baking dish or Dutch oven, pour broth around the meat, and cover tightly with foil.
  4. First Bake (Covered)
  5. Roast for 2 ½–3 hours, until beef is fork-tender.
  6. Shred & Finish
  7. Remove from oven, uncover, and shred beef with two forks.
  8. Spread shredded meat evenly in the pan, return to oven uncovered, and bake for another 20–30 minutes until edges crisp slightly.
Make the Salad
  1. In a large bowl, combine romaine, cucumber, and green onions.
  2. Drizzle with olive oil and vinegar, toss, and season with salt & pepper.
  3. Top with crumbled feta and sesame seeds if desired.
  4. Serve
  5. Plate the beef alongside the fresh salad.

Notes

Sear the roast in a skillet before baking for extra depth of flavor.
Add a splash of balsamic vinegar or Worcestershire to the broth for richness.
For meal prep: store beef separately from salad and reheat just the beef.
Leftover beef is perfect for tacos, wraps, or over rice bowls.

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