
Slow roasted herb crusted beef chuck roast
Tame your hungry crew with this satisfyingly scrumptious chuck that roasts slowly but disappears quickly.

Ingredients
- 1 Open Prairie® Natural* Angus Beef blade in chuck roast (about four pounds)
- 4 tsp olive oil, divided
- 1 Tbsp kosher salt
- 2 tsp freshly ground black pepper
- 1 c coarsely chopped onion
- ¼ c all-purpose flour
- 3 c beef broth
- ¼ c tomato paste
- 2 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
Instructions
- Preheat oven to 275°F.
- Pat roast dry. Rub with 1 teaspoon olive oil; season with salt and pepper.
- In Dutch oven, heat remaining 3 teaspoons olive oil until shimmering.
Add roast and sear until it is a deep golden color on all sides. - Remove roast from pan; add onion to pan and sauté until it has browned.
Add flour and stir to coat the onions. - Add beef broth and tomato paste; stir until tomato paste is incorporated.
- Remove pan from heat. Add thyme, rosemary and roast; cover tightly.
- Roast for 4 hours.
- Remove roast from oven; serve with pan gravy.