Slow-Cooked Rosemary Beef Roast

Name: Slow-Cooked Rosemary Beef Roast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 5 servings
Cuisine: American
Ingredients: 3 pound beef chuck roast; 2 tablespoon olive oil; 1 tablespoon dried rosemary; 1 teaspoon black pepper (freshly ground); 1.5 teaspoon kosher salt; 4 clove garlic (minced); 2 cup beef broth; 2 pound Brussels sprouts (trimmed and halved); 3 tablespoon butter (melted and for mashing); 2 pound cauliflower florets; 0.25 cup heavy cream; 0.25 teaspoon garlic powder

A succulent beef chuck roast infused with aromatic rosemary and garlic, slow-cooked until fork-tender and served with creamy mashed cauliflower and roasted Brussels sprouts.

Prep: 20 min
Cook: 3 hr
Total: 3 hr 20 min
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $10.12/serving

Dietary

Low-Carb
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

3 pound beef chuck roast
2 tablespoon olive oil
1 tablespoon dried rosemary
1 teaspoon black pepper (freshly ground)
1.5 teaspoon kosher salt
4 clove garlic (minced)
2 cup beef broth
2 pound Brussels sprouts (trimmed and halved)
3 tablespoon butter (melted and for mashing)
2 pound cauliflower florets
0.25 cup heavy cream
0.25 teaspoon garlic powder

Instructions

Preheat oven to 325 degrees Fahrenheit. Pat the beef chuck roast dry with paper towels. In a small bowl, combine 1 tablespoon olive oil, dried rosemary, 1 teaspoon black pepper, and 1 teaspoon kosher salt. Rub the mixture all over the beef.
Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
Add minced garlic to the Dutch oven and sauté for 1 minute until fragrant. Pour in beef broth, scraping up any browned bits from the bottom of the pot. Return the beef chuck roast to the pot.
Cover the Dutch oven and transfer to the preheated oven. Braise for 2 hours, then carefully add the trimmed and halved Brussels sprouts around the roast. Sprinkle Brussels sprouts with 1/2 teaspoon kosher salt and 1 tablespoon melted butter. Continue to braise for another 1 hour, or until the beef is fork-tender and Brussels sprouts are tender-crisp.
While the roast finishes, prepare the mashed cauliflower: Steam or boil cauliflower florets until very tender, about 10-15 minutes. Drain thoroughly.
Transfer the cooked cauliflower to a food processor or large bowl. Add heavy cream, 2 tablespoons butter, 1/4 teaspoon garlic powder, and 1/2 teaspoon kosher salt. Mash or process until smooth and creamy. Taste and adjust seasoning as needed.
Once the roast is done, remove it from the oven and let it rest for 10 minutes before slicing. Serve the sliced rosemary beef roast with mashed cauliflower and roasted Brussels sprouts.

Notes

Leftovers store well in an airtight container for up to 3 days. If desired, you can add chopped carrots or onions to the pot with the beef roast.

Nutrition (per serving)

Calories: 710
Protein: 58.7 g
Carbohydrates: 19.3 g
Fat: 42.1 g
Fiber: 9.5 g
Sodium: 760 mg
Saturated Fat: 21.3 g
Sugar: 5.4 g
Cholesterol: 195 mg