Chuck Tender Roast

My chuck tender roast is your ticket to succulent and flavorful beef that won’t break the bank! Always impressive, this recipe includes oven and slow cooker instructions. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings servings

Calories 318kcal

Author Arman Liew

Ingredients

4 pounds chuck roast beef
6 cloves garlic
2 teaspoons salt
1 teaspoon ground black pepper
2 sprigs fresh thyme minced
2 sprigs fresh rosemary minced
1/4 cup olive oil
2 cups beef broth

Instructions

Preheat the oven to 200C/400F. Line a tall-sided roasting pan with foil and place a wire baking rack on top of it.
Mix the garlic, salt, ground black pepper, minced thyme, minced Rosemary, and olive oil in a bowl.
Rub the beef with spices and place it on the wire rack. Pour the broth into the roasting pan.
Place the roasting pan inside the oven and roast for 15 minutes. Lower the temperature to 160C/325F and continue roasting for 90 minutes or until the meat reaches an internal temperature of 165F.
Transfer the beef onto a board or plate and let it rest for 15 minutes. Carve the beef and serve it with the beef broth from the roasting pan.

Video

Notes

TO STORE: After cooling, store the leftover chuck tender roast in an airtight container in the refrigerator for 3 to 4 days.

TO FREEZE: Place the cooled roast beef in a ziplock bag or airtight container and freeze it for up to 3 months. Thaw in the refrigerator before reheating.

TO REHEAT: Place the roast in an oven-safe dish with some broth on the bottom to keep it moist. Reheat it in the oven at 275°F until heated through.

Nutrition