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Slow Roasted Beef Chuck with Rosemary and Garlic

A three to four pound beef chuck roast, rubbed with rosemary, garlic, and smoked paprika, braised low and slow until it falls apart under a fork.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 3 to 4 pound beef chuck roast
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh rosemary chopped
  • 6 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons butter
  • 2 sprigs rosemary
  • 4 cloves garlic whole, lightly crushed

Method
 

  1. Heat the oven to 300°F.
  2. Pat the beef dry. Rub it all over with olive oil, salt, pepper, chopped rosemary, minced garlic, onion powder, and smoked paprika.
  3. Place the roast in a Dutch oven or roasting pan. Pour the beef stock and Worcestershire around the roast, not over the top. Add the butter, rosemary sprigs, and crushed garlic cloves around the meat.
  4. Cover tightly and roast for 3 1/2 to 4 1/2 hours, depending on size, until fork tender.
  5. For a darker crust, uncover for the last 20 to 30 minutes.
  6. Rest the roast for at least 15 minutes before slicing or shredding. Spoon the pan juices over the top before serving.

Notes

Leftovers make incredible sandwiches, hash, or shredded beef folded into broth.