Tender Chuck Roast with Au Jus Gravy

Tender Chuck Roast with Au Jus Gravy

1 Chuck Roast (Other types of roast would work nicely, too)
3 TBL Olive Oil
6 Garlic Cloves, peeled
1 TBL Rosemary (I used 4 large, fresh sprigs from my garden)
Beef Broth
1-2 TBL Worcestershire Sauce

Heat the oil in the bottom of a dutch oven, pressure cooker or other thick, stout pan. Add the meat to brown it. Turn occasionally so that every side is browned. I usually let it brown for about 3-5 minutes per side. (Longer browning time for thicker pieces of meat. Turn carefully to avoid getting splattered with the hot oil.) Once the browning is done, add in the garlic cloves, enough broth to fill the pan half way (with half of the beef in broth and half of it above the broth). Add in the Worcestershire sauce and the rosemary. Cover and let simmer for a long time. If this is done in a crock pot, it will need to cook for 7-8 hours. If done in a dutch oven, place a piece of foil over the top before placing the lid. This will help create a more effective seal. It will need to cook for 4-6 hours at 350 in the oven. If you are using a pressure cooker, place the lid, bring the internal temperature up to high and then reduce the heat to medium low once the pressure is going and cook for 4 hours.

To serve, remove the meat ahead of time to slice. Add the meat back into the pan to keep warm until just before serving. Place the meat on a platter, serving the Au Jus gravy on the side