Easy Beef Roast

Instructions

1. Preheat your oven to 325°F (165°C).

2. Take the beef chuck roast out of the refrigerator about 30 minutes before cooking to bring it to room temperature. This helps the meat cook more evenly.

3. Season the beef generously with salt and black pepper on all sides.

4. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.

5. Sear the beef roast on all sides until nicely browned, about 4-5 minutes per side. This helps to lock in the juices and adds flavor to the roast.

6. Remove the roast from the pot and set it aside on a plate. Add the sliced onions to the pot and cook until they are softened and just starting to caramelize, about 4-5 minutes.

7. Add the minced garlic, thyme, and rosemary to the pot and sauté for another minute until fragrant.

8. Sprinkle the flour over the onions and garlic, stirring to combine. This will help thicken the sauce later.

9. Slowly pour in the beef broth while stirring to avoid lumps. Bring the liquid to a simmer.

10. Return the beef roast back to the pot, along with any juices that have collected on the plate. Cover the pot with a lid or foil.

11. Place the covered pot in the preheated oven and roast for about 3-4 hours, or until the beef is fork-tender and falls apart easily.

12. Once the beef roast is done, remove it from the oven and let it rest for about 15 minutes before slicing.

13. Slice the beef roast against the grain for a tender and juicy cut of meat.

14. Serve the beef roast with the delicious gravy made from the cooking juices and enjoy with your favorite side dishes like mashed potatoes, roasted vegetables, or a fresh garden salad.