ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herbed Chuck Roast

Prep time 20 mins
Bake time 2 hrs, 10 mins
Stand time 10 mins
Yield Makes 8 servings

Ingredients

  • Vegetable cooking spray
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons kosher salt
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon pepper
  • 1/8 teaspoon onion powder
  • 1 (2-lb.) boneless chuck roast
  • 2 teaspoons minced garlic
  • 2 cups uncooked jasmine rice
  • Tomato Gravy

How to Make It

  1. Preheat oven to 350°. Line a 13- x 9-inch pan with heavy-duty aluminum foil, and coat with cooking spray.

  2. Combine rosemary and next 4 ingredients. Rub over roast. Cook roast in a large nonstick skillet over medium heat 5 minutes on each side or until browned. Place in prepared pan. Rub minced garlic over top of roast. Add 3/4 cup beef broth to pan.

  3. Bake, covered, at 350° for 2 hours and 10 minutes or until fork-tender. Let stand 10 minutes.

  4. Meanwhile, prepare jasmine rice according to package directions. Cut roast into slices; serve with hot cooked rice and Tomato Gravy.