Step 1

Preheat the oven to 325°F (160°C).

Step 2

Pat the chuck roast dry, and sprinkle it all over with the salt, pepper, and garlic powder.

Step 3

In a large oven-safe pot over medium-high heat, add the oil. Once the oil is hot, add the beef. Cook for 2–3 minutes on each side, or until seared and golden brown.

Step 4

Add the garlic cloves, rosemary, and broth to the pot. (You want to make sure that the beef broth almost covers the chuck roast, so add as much or as little as you need.)

Step 5

If desired, you can make a cartouche by folding a square piece of parchment paper diagonally, then halve it until you get a small triangle. Line the isosceles triangle to the middle of the pot, with the skinniest point facing inward, and cut about ½ inch off the end. Next, trim off the far flat end until it hits the edge of the pot, then unravel. Place the cartouche in the pot, and make sure it’s in contact with the liquid.

Step 6

Cover the pot, and bake for about 3½ hours, or until soft to your liking. At the 3-hour mark, remove the cartouche, and optionally skim off the top layer of fat.

Step 7

Stir the beef to slightly break apart the larger chunks, and return to the oven. Continue baking for 30–60 minutes, or until the liquid has reduced to your liking and the beef is as soft as preferred.

Step 8

Serve or save for meal prep.

Step 9

Enjoy!