Description
A tender, slow-cooked beef chuck roast finished with a rich compound butter of garlic, rosemary, and thyme. Served with carrots and potatoes for a complete comfort meal.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 cups beef broth
- 1 lb carrots, peeled and cut into chunks
- 1 lb baby potatoes, halved
- 1 medium onion, sliced
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- In a small bowl, mix the softened butter, minced garlic, chopped rosemary, and thyme until well combined. Set aside.
- Season the beef roast generously with salt and black pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef for 5-7 minutes per side until deeply browned, then remove and set aside.
- In the same pot, sauté the sliced onions for 3-4 minutes until translucent.
- Pour in the beef broth and scrape the bottom of the pot to release the browned bits.
- Return the beef to the pot and surround it with carrots and potatoes.
- Cover with a tight lid and cook in a 300F oven for 3-4 hours, or in a slow cooker on low for 8 hours, until the beef is fork-tender.
- Transfer the roast to a platter and immediately top with the garlic herb butter, letting it melt over the hot meat.
- Strain the remaining cooking liquid into a saucepan and simmer for 10 minutes to reduce into a thick gravy.