Not your grandmother’s roast beef. This one has herbs massaged in and it is browned and slow baked to medium-rare perfection. 


  • 2.5 lb chuck roast
  • 4 tbsp olive oil, separated
  • 2 tbsp dried parsley
  • 1 tbsp dried garlic
  • 1/2 tbsp dried thyme
  • 2 tbsp black pepper
  • 1 tbsp kosher salt


  1. Pre-heat oven to 325 degrees.
  2. Mix up wet rub by whisking 2 tbsp olive oil and all spices together, adding more olive oil if needed.
  3. Massage wet rub into meat and leave on counter for about 15 minutes to get meat a bit warmed up so it doesn’t seize up when it is added to the hot pan. 
  4. Heat remaining oil in cast iron skillet until very hot.
  5. Brown meat in skillet a few minutes on each side until caramelized. 
  6. Place cast iron skillet in oven and bake for about 50 minutes (depending on thickness) until medium rare. You can, of course, cook it further if you would like; however, roast is really at its best at medium rare.
  7. Pull out of oven when to desired done-ness, let rest for about 10-15 minutes, slice, and serve!