Rosemary-Crusted Chuck Steak
|
1 chuck steak or chuck roast (2½ to 5½ pounds)
|
Garlic-Rosemary Rub
|
Garlic-Rosemary Rub:
|
2 tbsp. dried rosemary
|
1 clove garlic, minced
|
|
1½ tbsp. coarse salt
|
2 tspn. freshly ground black pepper
|
Preheat oven to 250°F.
Rub Garlic-Rosemary Rub into the chuck. Cover loosely with plastic wrap, and let
rest at room temperature for 30-60 minutes. Roast the meat in a shallow pan for 30
minutes, then lower the oven temperature to 170°F. Continue to roast for 4 to 6 hours
(depending on the weight - the larger the cut, the longer the roasting time), or until
an internal meat thermometer registers 120° to 125°F. To ensure tenderness, do not
cook beyond 125°.
Allow the meat to rest, tented loosely with foil, for 5 to 10 minutes before slicing
and serving.
Serves 3 to 6, depending on the size of the cut.
