Ingredients
- 3–4 lb chuck roast
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 cloves garlic, smashed
- 2 teaspoons dried rosemary
- 1 cup beef broth
Instructions
- Preheat oven to 300°F (150°C).
- Pat the chuck roast dry and rub with salt, pepper, and rosemary.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the roast on all sides until deeply browned.
- Add smashed garlic and pour in beef broth.
- Cover tightly with a lid and transfer to the oven.
- Roast for 3–4 hours until fork-tender.
- Remove from oven and let rest briefly.
- Shred the meat using two forks and serve with pan juices.
Notes
- Searing enhances flavor but can be skipped if needed.
- Cook low and slow for best tenderness.
- Add vegetables like carrots or onions for extra flavor.
- Use fresh rosemary for a stronger aroma if preferred.
- Include pan juices when storing leftovers to keep meat moist.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 135 mg
