Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons (10 g) fresh rosemary, chopped
  • 2 teaspoons (10 g) fresh thyme, chopped
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (5 g) black pepper
  • 3 to 4 pounds (1.4 to 1.8 kg) chuck roast
  • 1 cup (240 ml) beef broth
  • 1 medium onion, sliced
  • 3 carrots, cut into large pieces
  • 3 celery stalks, cut into large pieces

Instructions:

  1. Combine olive oil, minced garlic, rosemary, thyme, salt, and pepper in a large bowl.
  2. Coat the chuck roast with the marinade, cover, and refrigerate for at least 30 minutes (or overnight for deeper flavor).
  3. Set the steam oven to a temperature of 212°F (100°C).
  4. Heat a skillet over medium-high heat. Use tongs to sear the roast on all sides until browned (about 4-5 minutes per side).
  5. In a baking dish, layer sliced onion, carrots, and celery. Place the seared roast on top and pour beef broth over it.
  6. Insert the baking dish into the preheated steam oven and cook for 2 hours, or until the internal temperature reaches 195°F (90°C).
  7. Remove from the oven, cover with foil, and let it rest for 15 minutes before slicing. Serve with vegetables and broth.