Description
A tender beef roast featuring a fragrant rosemary and thyme crust, paired with a rich, umami-packed mushroom gravy made from pan drippings.
Ingredients
Scale
- 3 lb beef chuck roast
- 3 tbsp olive oil
- 4 tbsp unsalted butter, melted (for crust)
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz cremini mushrooms, sliced
- 2 tbsp unsalted butter (for gravy)
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 325F (165C).
- In a small bowl, combine the melted butter, chopped rosemary, thyme, minced garlic, salt, and pepper to create the herb paste.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the beef roast for 3-5 minutes on all sides until deeply browned.
- Remove the roast from the pan and coat all sides evenly with the herb butter paste, pressing it into the meat.
- Return the roast to the skillet and roast in the oven. Cook until the internal temperature reaches 130F (medium-rare) or 140F (medium), about 20-25 minutes per pound.
- Transfer the roast to a carving board and tent with foil. Let it rest for 15-20 minutes.
- Using the same skillet, sauté sliced mushrooms in the remaining beef drippings over medium heat until browned.
- Stir in 2 tablespoons of butter and then whisk in the flour. Cook the roux for 2 minutes until fragrant.
- Gradually whisk in the beef broth, simmering and stirring until the gravy has thickened to a smooth consistency.
- Slice the roast and serve topped with the mushroom gravy and fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American