Ingredients:

  • 2-3 pounds (900-1300 grams) beef chuck roast
  • 2 tablespoons (30 ml) olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons (30 g) fresh rosemary, finely chopped
  • 1 tablespoon (15 g) fresh thyme, finely chopped
  • 1 tablespoon (15 g) kosher salt
  • 1 teaspoon (5 g) black pepper
  • 2 teaspoons (10 g) paprika
  • 1 cup (240 ml) beef broth
  • 1 tablespoon (15 g) Worcestershire sauce

Instructions:

  1. Combine olive oil, garlic, rosemary, thyme, salt, pepper, and paprika in a bowl.
  2. Rub the marinade all over the beef chuck roast, ensuring even coverage. Let the roast marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).
  3. Heat oven to 325°F (163°C).
  4. Place the marinated roast in a large roasting pan. Roast in the preheated oven for 1 hour to 1 hour 15 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
  5. Once cooked, remove from oven and cover loosely with aluminum foil. Let rest for 15 minutes.
  6. While the meat rests, combine beef broth and Worcestershire sauce in a saucepan and heat over medium until warmed through.
  7. Slice the roast against the grain and serve with au jus.