Description
Experience melt-in-your-mouth tenderness with this slow-roasted chuck roast infused with fresh herbs and garlic. Perfectly roasted at a low temperature, this hearty dish makes a comforting main course for gatherings or cozy family meals.
Ingredients
Scale
Chuck Roast and Herb Rub
- 3 to 4 lb chuck roast
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for a slow, even roast that will tenderize the beef to perfection.
- Make Herb Mixture: In a small bowl, combine the minced garlic, chopped rosemary, thyme, salt, pepper, and olive oil to create a fragrant herb paste that will flavor the roast deeply.
- Prepare Roast: Pat the chuck roast dry thoroughly to ensure the herb mixture adheres well. Rub the garlic and herb paste evenly all over the surface of the meat for maximum flavor absorption.
- Arrange for Roasting: Place the seasoned roast on a rack inside a roasting pan. The rack allows heat to circulate evenly around the meat, ensuring a consistent roast.
- Slow Roast: Roast the beef in the preheated oven for approximately 3 to 3.5 hours. Use an instant-read thermometer to check; the goal is an internal temperature of 135°F for medium-rare, which keeps the meat juicy and tender.
- Rest the Meat: Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 15–20 minutes to allow the juices to redistribute and the meat to finish cooking gently.
- Serve: Slice the roast against the grain and serve warm. Pair it with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Notes
- Letting the roast rest after cooking is crucial to keep it juicy and tender.
- You can adjust seasoning according to your taste preferences or add other herbs like sage or parsley for a different herbal profile.
- Use a meat thermometer for accurate doneness to ensure perfect medium-rare results.
- Leftovers can be refrigerated for up to 3 days and are great for sandwiches or reheated with sauces.
