Ingredients:

  • 3 lbs (1.36 kg) chuck roast, trimmed of excess fat
  • 2 tablespoons (30 ml) olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon (15 g) salt
  • 1 teaspoon (5 g) black pepper
  • 2 teaspoons (10 g) dried thyme
  • 2 teaspoons (10 g) dried rosemary
  • 1 tablespoon (15 g) Dijon mustard
  • 1 cup (240 ml) beef broth
  • 1 medium onion, quartered
  • 2 large carrots, cut into chunks
  • 2 stalks celery, cut into chunks
  • Fresh herbs (parsley or rosemary), chopped

Instructions:

  1. Pat the chuck roast dry with paper towels and rub it with olive oil, garlic, salt, black pepper, thyme, rosemary, and Dijon mustard.
  2. Heat a skillet over medium-high heat and sear the roast on all sides until browned (about 3-4 minutes per side).
  3. In the same skillet, sauté onion, carrots, and celery for about 5 minutes until slightly softened.
  4. Place the vegetables in the steaming pan, position the seared roast on top, and pour beef broth into the pan.
  5. Set the steam oven to the appropriate setting (approximately 275°F/135°C) and cook for about 2 hours or until the internal temperature of the roast reaches 195°F (90°C).
  6. Remove from the steam oven, cover loosely with foil, and let rest for 15 minutes before slicing and serving garnished with fresh herbs.