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Herbed Chuck Roast

Herbed Chuck Roast

Southern Living MAY 2008

  • Yield: Makes 8 servings
  • Prep time:20 Minutes
  • Bake:2 Hours, 10 Minutes
  • Stand:10 Minutes

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

Preparation

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.

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Herbed Chuck Roast recipe

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