SAVORY CHUCK ROAST
Chuck Roast is the classic pot roast cut, but when cooked this way it is a tender, moist, delicious, roast beef.
3-5 pound Angus Chuck Roast
2-3 cups of bone broth
1-2 onions sliced
Fresh rosemary sprigs
4 large garlic cloves
Salt & Pepper
Completely thaw the roast and bring to room temperature on the counter and pre-heat the oven to 500 degrees
Mix together some Italian seasoning, 2 chopped garlic cloves, thyme, salt, pepper and olive oil in a small bowl.
Brush the roast with the seasoning mixture (or rub) making sure to touch all sides.
On the stovetop, put some olive oil in a skillet and sear the roast making sure to brown all sides. The goal is to create a bit of a crust with the seasoning or rub.
Put 2-3 cups of bone broth in a roasting pan with 2 cloves of garlic-chunked
Put the roast in the pan arrange rosemary sprigs on top and scatter onions around the outside.
Bake at 500 degrees for 15 minutes then turn down the oven to 350 degrees for between 30 minutes and 2 hours depending on roast size and how well done you like it. THE KEY TO A PERFECT ROAST IS USING A MEAT THERMOMETER! Check the roast at the 30 minute mark and then every 15 minutes after that. Remove when the internal temperature reaches- 105 - rare, 115 - medium rare, 120 - medium well, 125 - well done.
Place the roast on a serving platter and tent it loosely with aluminum foil. Allow to rest for 5 minutes before carving and serving. Retain bone broth for gravy if desired.