Savory Garlic and Rosemary Roast with Potato Medley
Immerse yourself in the rich flavors of our Garlic and Rosemary Chuck Roast, infused with a garlicky herb marinade that perfectly complements the tender beef. Served alongside a medley of rosemary-flavored roasted red potatoes and squash, this meal is a hearty, fragrant delight for any occasion. Perfect for gatherings or cozy dinners, it's both low-sodium and low-fat!
ingredients
- 3 lb. chuck roast
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 3 tbsp fresh rosemary, chopped
- 1 tsp black pepper
- 1 tsp sea salt
- 1 can (10.5 oz) cream of mushroom soup
- 2 lb. red potatoes, quartered
- 1 lb. yellow squash, sliced
- 1/4 cup fresh rosemary, chopped (for potatoes)
- 1 tsp garlic powder
- 1 tbsp lemon juice
- 1 tbsp water
steps
- 1.
In a bowl, combine olive oil, minced garlic, 3 tablespoons rosemary, black pepper, and sea salt to create the marinade.
- 2.
Rub the marinade all over the chuck roast and let it marinate for at least 2 hours, preferably overnight in the refrigerator.
- 3.
Preheat your oven to 325°F (163°C).
- 4.
Place the marinated roast in a roasting pan. In a separate bowl, mix the cream of mushroom soup, lemon juice, and water; pour over the roast.
- 5.
Surround the roast with the quartered red potatoes and sliced yellow squash. Toss them in the remaining rosemary, garlic powder, and a drizzle of olive oil.
- 6.
Cover the roasting pan tightly with aluminum foil and cook in the preheated oven for 3 to 4 hours or until the beef is tender and easily pulls apart with a fork.
- 7.
Uncover during the last 30 minutes to allow the roast to brown and the vegetables to caramelize.
- 8.
Serve the roast sliced with the roasted vegetables on the side.
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