Meat

Meat

Pan-seared and oven-finished, this simple roast turns basic cuts into a tender main dish.

Total 1 hr 10 min Makes 4 servings Calories 420/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy, Red meat

A straightforward approach to cooking a beef roast using a hot sear followed by gentle oven roasting, finished with a short rest to lock in juices. Seasoned simply with salt, pepper, and garlic, it suits weeknight dinners or a low-key Sunday meal. Pair with roasted vegetables or mashed potatoes for a complete plate.

Ingredients

  • 2 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 3 garlic cloves, smashed
  • 2 sprigs fresh rosemary
  • 1 cup beef stock
  • 2 tablespoons unsalted butter

Method

  1. Pat the beef chuck roast dry with paper towels and season all over with kosher salt and black pepper.

  2. Let the roast sit at room temperature for 20 minutes to take the chill off before cooking.

  3. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering.

  4. Sear the roast on all sides until deeply browned, about 3 to 4 minutes per side.

  5. Add the smashed garlic, rosemary sprigs, beef stock, and butter to the skillet around the roast.

  6. Transfer the skillet to a preheated 325°F oven and roast uncovered until fork-tender, about 2 hours.

  7. Remove the roast from the oven and let it rest in the skillet for 10 minutes before slicing.

  8. Slice the roast against the grain and spoon the pan juices over the top before serving.

Rate this recipe

★ 3.7 (1)

Meat

A straightforward approach to cooking a beef roast using a hot sear followed by gentle oven roasting, finished with a short rest to lock in juices. Seasoned simply with salt, pepper, and garlic, it suits weeknight dinners or a low-key Sunday meal. Pair with roasted vegetables or mashed potatoes for a complete plate.

1 hr 10 min 4 servings 420 cal

Ingredients

  • 2 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 3 garlic cloves, smashed
  • 2 sprigs fresh rosemary
  • 1 cup beef stock
  • 2 tablespoons unsalted butter

Method

  1. 1

    Pat the beef chuck roast dry with paper towels and season all over with kosher salt and black pepper.

  2. 2

    Let the roast sit at room temperature for 20 minutes to take the chill off before cooking.

  3. 3

    Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering.

  4. 4

    Sear the roast on all sides until deeply browned, about 3 to 4 minutes per side.

  5. 5

    Add the smashed garlic, rosemary sprigs, beef stock, and butter to the skillet around the roast.

  6. 6

    Transfer the skillet to a preheated 325°F oven and roast uncovered until fork-tender, about 2 hours.

  7. 7

    Remove the roast from the oven and let it rest in the skillet for 10 minutes before slicing.

  8. 8

    Slice the roast against the grain and spoon the pan juices over the top before serving.