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Best Recipes Using Rosemary (Beef Chuck with Rosemary Recipe and More)

Boneless beef chuck roast is seasoned with bay leaves and fresh rosemary, then roasted until tender and flavorful. Serve with potatoes for Sunday dinner, then use the leftovers for a roast beef sandwich on Monday.
Prep Time15 minutes
Cook Time6 hours 20 minutes
Total Time6 hours 35 minutes
Servings: 10
Author: Izzy

Ingredients

  • 4 pounds boneless beef chuck roast
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 large yellow onion peeled and cut into large wedges
  • 4 potatoes cut into large pieces
  • 6 carrots
  • 2 celery stalks cut into large pieces
  • 1 tablespoon garlic powder
  • 2 sprigs fresh rosemary or 2 teaspoons dried rosemary
  • 6 ounces tomato paste
  • 1 cup red wine
  • 2 cups beef stock
  • 2 bay leaves
  • salt and pepper to taste

Instructions

  • Preheat the oven to 350˚F. Season the beef all over with salt and pepper.
  • Add the butter and oil to a large Dutch oven over medium-high heat.
  • When the butter melts, add the beef and sear until golden brown on all sides. Transfer to a plate and set aside.
  • Add the onion, potatoes, carrots, celery, garlic powder, and rosemary to the pan. Toss together and cook, stirring occasionally, until browned.
  • Stir in the tomato paste and continue to cook for another 2-3 minutes.
  • Deglaze the pan with the red wine, scraping the brown bits from the bottom of the pan with a wooden spoon. Continue to cook for another 2-3 minutes.
  • Place the seared beef back into the pan along with the beef stock and bay leaves.
  • Cover the pan and transfer to the oven. Cook for about 4-6 hours or until the beef is tender and shreds easily.
  • Add salt and pepper to taste and remove the bay leaves.
  • Serve, and enjoy!