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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
vegetable cooking spray |
2 teaspoons chopped fresh rosemary |
2 teaspoons kosher salt |
1 teaspoon chopped fresh thyme |
1 teaspoon pepper |
1/8 teaspoon onion powder |
1 (2-lb.) boneless chuck roast |
2 teaspoons minced garlic |
2 cups uncooked jasmine rice |
tomato gravy |
Directions:
1. Preheat oven to 350°. Line a 13- x 9-inch pan with heavy-duty aluminum foil, and coat with cooking spray.
2. Combine rosemary and next 4 ingredients. Rub over roast. Cook roast in a large nonstick skillet over medium heat 5 minutes on each side or until browned. Place in prepared pan. Rub minced garlic over top of roast. Add 3/4 cup beef broth to pan.
3. Bake, covered, at 350° for 2 hours and 10 minutes or until fork-tender. Let stand 10 minutes.
4. Meanwhile, prepare jasmine rice according to package directions. Cut roast into slices; serve with hot cooked rice and Tomato Gravy.
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