Preparation
Preheat the Oven:
Preheat your oven to 325°F (160°C).
Rosemary Butter:
Take your room temperature butter and fold in your rosemary. Mix until fully incorporated. Set aside for distribution on your roast.
Vegetables:
Add chopped onions, garlic cloves, carrots, to a deep medium baking dish or Dutch oven, drizzle olive oil over your veg and sprinkle over your thyme. Set aside for your roast.
Season and Sear the Roast:
Pat the beef chuck roast dry with paper towels and season it generously with course sea salt and black pepper on both sides and let rest for 10 minutes. Next season additionally with garlic powder, coriander, crushed fennel, cayenne powder ensuring both sides are fully coated.
Heat oil in a large skillet, (or use a pan that is large enough for your chuck roast) over medium-high heat.
Sear the roast on all sides until browned. This helps to lock in the flavors.
Once your roast is seared, place over your prepped veggies, and then begin to spoon over the rosemary butter on top of the roast.
Pour in Worcestershire sauce and cup of red wine or broth, pouring around the roast.
Braise in the Oven:
Cover your roast with either a lid or foil and transfer it to the preheated oven.
Braise the pot roast in the oven for 4-6 hours, or until the meat is fork-tender.
Garnish & Serve
Remove the pot from the oven and garnish with additional thyme or as seen here with chopped carrot top greens.
About the Recipe
This tender rosemary pot roast is slow-braised to perfection with red wine, garlic, and herbs, then topped with a luscious rosemary butter. A rustic, flavor-packed dish ideal for cozy dinners or holiday gatherings.
Ingredients
Chuck Rost
3 to 4 pounds beef chuck roast
1 Tablespoon of sea salt
1 Tablespoon of cracked black pepper
2 Tablespoon of garlic powder
2 Teaspoon of ground coriander
1 pinch of crushed fennel
1 pinch of cayenne powder
2 tablespoons avocado oil or beef tallow
1 tablespoon of olive oil
1 large onion, chopped
4-6 cloves garlic, minced
2 carrots, peeled and cut into large chunks ( optional: if you are using whole carrots with the tops- save the tops for garnishing at the end)
1 cup red wine (or broth of your choice preferably beef)
2 teaspoons Worcestershire sauce or Coconut Aminos
2-3 sprigs of fresh thyme or 1 tablespoon of dried thyme
Rosemary Butter
1 ½ stick of salted butter (room temperature)
¼ cup of rosemary