Herb-Infused Chuck Tender Roast

Ingredients

Chuck tender roast

3-4 pounds

Salt

1 tablespoon

Black pepper

1 teaspoon

Fresh thyme

2 tablespoons, chopped

Fresh rosemary

2 tablespoons, chopped

Red wine

1 cup

Beef broth

2 cups

Potatoes

4, peeled and cut into chunks

Carrots

3, sliced

Onion

1 large, chopped

Garlic

4 cloves, minced

Olive oil

2 tablespoons

Instructions

1. Preheat your oven to 325°F (163°C).
2. Generously season the chuck tender roast with salt and black pepper, ensuring all sides are coated.
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until a deep golden-brown crust forms, about 5 minutes per side. This step is crucial for developing rich flavor.
4. Remove the roast from the pot and set it aside on a plate.
5. In the same pot, add the minced garlic, chopped onion, sliced carrots, and potato chunks. Sauté for about 5 minutes, or until the vegetables are slightly softened and fragrant.
6. Deglaze the pot by pouring in the red wine, scraping up any browned bits stuck to the bottom for added depth.
7. Stir in the beef broth, chopped rosemary, and thyme, mixing well.
8. Return the seared roast to the pot, nestling it among the vegetables. Bring the liquid to a gentle simmer.
9. Cover the pot with a lid and transfer it to the preheated oven. Roast for approximately 2 hours, or until the meat is tender and easily pulls apart with a fork.
10. Once cooked, remove the pot from the oven and let the roast rest for 10 minutes before slicing to allow the juices to redistribute.
11. Serve the chuck tender roast alongside the sautéed vegetables, drizzling the flavorful pan juices over the top.