Description
An affordable chuck tender roast rubbed with garlic, fresh herbs, and olive oil, then oven roasted to juicy, sliceable perfection with rich pan juices that make every Sunday dinner feel special.
Ingredients
Scale
- 4 pounds chuck tender roast
- 6 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 sprigs fresh thyme, minced
- 2 sprigs fresh rosemary, minced
- 1/4 cup olive oil
- 2 cups beef broth
Instructions
- Preheat oven to 400°F. Line a tall-sided roasting pan with foil and place a wire rack on top.
- In a bowl, mix garlic, salt, pepper, thyme, rosemary, and olive oil.
- Pat the roast dry and rub the mixture all over the beef.
- Place the roast on the rack and pour broth into the bottom of the pan.
- Roast for 15 minutes. Lower oven temperature to 325°F and continue roasting for about 90 minutes, or until internal temperature reaches 130°F for medium-rare.
- Remove from oven and rest for 15 minutes.
- Slice against the grain and serve with pan juices.
Notes
Take the roast out of the refrigerator 30 minutes before cooking for more even roasting. Always use a meat thermometer and avoid overcooking to keep the roast tender and juicy. For extra flavor, marinate with olive oil, garlic, herbs, and a splash of vinegar or lemon juice for 3 to 4 hours before roasting. Store leftovers in the fridge up to 4 days or freeze up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 95 mg