This Roasted Garlic Oven Roast with a WHOLE head of garlic is my go-to holiday dish to impress your guests. Chuck roast is seasoned with fresh rosemary and stuffed throughout with sliced garlic. There is nothing more elegant and delicious to serve your family and friends this December for the holidays. I love serving this with this salad and this side.
This December has been a busy one for sure! And I have been visiting family. We went up to Irwin,PA last weekend to visit my grandparents and my aunt to have an early Christmas. It has me in a nostalgic mood and thinking of things I love to serve. And the past few years I have been making this garlic stuffed roast. EVERYONE devours it and I decided I actually wanted to shoot it to post on the blog!
BONUS! It's Whole30 compliant too!
To those of you doing a January Whole30 and want to celebrate an event this is SUCH a great option!
It's incredibly easy and fancy looking!
The roast is scored in thin lines across (so we can stuff the garlic in later). It is then seasoned with salt, pepper, and fresh rosemary. Once seasoned, I open a whole head of garlic and thinly slice each clove. The garlic is stuffed in the scored roast.
Then! The garlic caramelizes and seasons the whole roast while it bakes. That's it!
Fabulous holiday (Whole30 compliant) dinner is done!
Roasted Garlic Oven Roast
- Total Time: 55 mins
- Yield: 12 servings 1x
Description
The Garlic Lover's Oven Roast made from a budget friendly cut of chuck roast, scored and STUFFED with a head of garlic and fresh rosemary. This makes an easy main course that will be prefect for holiday gatherings, sunday dinner, and family dinners.
Ingredients
- 3-4lb chuck roast
- 1 tbs olive oil
- 2 tsp salt
- 2 tsp pepper
- 4-5 tbs chopped fresh rosemary
- 1 small head of garlic, peeled and sliced thin
Instructions
- Preheat oven to 400F
- Score the top of the roast into vertical lines (about ½" between each line) and about 1" deep
Rub evenly with olive oil then season roast evenly with salt, pepper, and rosemary
- Stuff each line with as much garlic as possible!
- Roast in oven for 45 min or until desired doneness
Notes
*45 minutes is ideal for a medium doneness (approximately 140F) and a 2-3" thick cut. Please note if your cut is larger or thicker than this, then more time may be needed to reach desired doneness.
- Prep Time: 10 mins
- Cook Time: 45 mins
Beth Pipenur says
I thought Chuck roast needs to cook for a longer period of time to be tender
Amanda says
Hi Beth! The roast MAY need a bit more time depending on the thickness of the cut. If at the 45 minute mark the temperature is not to your desired doneness level, then add 10-15 more minutes!
Madison M says
SO GOOD. I make this all the time now.
Gina says
This looks so good! Would you be able to use a shoulder roast for this recipe? TIA!
Amanda says
I think a shoulder roast would do well here too! However the cook time will need some adjustment depending on the thickness and size of your cut. I would check the temperature at 30 minutes then in 15 minute increments after that until desired temp is reached.
Shana B says
This was excellent! We had a huge bone-in chuck roast, so it had to cook much longer than 45 minutes, but I appreciate you mentioning the temp to cook to because that’s what we followed. Easy to prep and was a total winner for our Christmas dinner. We will be making again, but I’ll do a boneless roast next time. Thank you for the recipe!
Amanda says
Hi Shana! Thank you SO much! This is the kind of comment that makes my day! So happy you enjoyed this roast! The bone-in sounds DELICIOUS! But yes, temp is the best way to gauge the cook vs time. 🙂
Karen Judi Geiger says
Oven bake or roast 400?
Which program should I put the chunk ?
Amanda says
Hi Karen! Yes! Oven bake at 400F. I am not sure what you mean by "program" though. I hope you love this recipe!
Tammy says
Does making the chuck roast in the oven in a cast iron skillet uncovered create a lot of smoke in the oven?
Nicole Birchak says
Did you cover yours or put it in the cast iron uncovered
Amanda says
I recommend to put it into the cast iron uncovered. This allows the roast to form a nice crust!
Bridget says
Do you use the drippings to make any sort of sauce or gravy for over the top or is it flavorful as-is?
Amanda says
Hi Bridget! You can totally make a gravy from the drippings if you would like! We typically eat it as is. The rosemary and garlic make for a very flavor infused roast!
Monica says
Hi there,
Based on the comments we are stoked to make this! We love a good sear on our beef...Would this still work if we did a quick sear on the exterior before popping in the oven? Thanks.
Amanda says
Hi Monica! I am stoked for you to make this too! You can sear before hand if you would like, but just keep an eye on the internal temp throughout to ensure you don't over cook the roast too much (if that is your preference). We typically try to shoot for a medium temp (around 140F when taking out of the oven - a little pink in the middle). But with the higher oven temperature, we usually have a nice crust on our roast every time!
Lady Dossman says
Hi there! This sound delicious for our Thanksgiving spread. Question, what type of cooking dish did you bake ot in or did you use a rack with shallow pan to roast it? I'm new to this, so any tip would be helpful.
Thanks!
Maggie says
What about grass fed beef? I just got a half a side of grass fed beef. Will it be as tender?
Amanda says
Hi Maggie! Grass fed is my preference always with meat! I would still try to stick with a chuck roast, top sirloin, round roast, or even the tenderloin for this recipe. (The leaner the cut the better!) Just keep an eye on the internal temp as it cooks to maximize tenderness!
Phoebe says
Excellent recipe Amanda, Simple, delicious, quick to make, and perfect!
Jess says
What does she mean by scoring the meat? Just slicing it without cutting al the way through ?
Amanda says
Hi Jess! Yes, EXACTLY. Scoring meat is simply making shallow slices and it creates perfect little spaces for the garlic and rosemary to fill up creating more surface area for flavor!
Marcia H. says
Hands down the BEST chuck roast recipe EVER!! It is so simple and yet absolutely delicious. Love the garlic, the time for cooking is perfect, and every thing about it. My husband and my 11 years old daughter love it too. I've made at least 4 times already. Thank you so much for sharing it Amanda. 😊
Amanda says
OH my goodness! You just made my day Marcia! I am so so happy to hear you love this roast! I am smiling ear to ear!
Fred says
I am clumsy on the kitchen. I wanted to find something I could cook and enjoy preparing. This dish was it! Thank you for making a delicious dish that is easy to follow! Bravo!
Amanda says
Oh my goodness Fred! THANK YOU for this review and SO happy you were able to navigate this holiday roast successfully! ✨
AJ says
Hands DOWN my family's go to holiday meal. Comes out PERFECT every time. It has become our family's number 1 crowd pleaser recipe. And great for an easy weeknight recipe too.
Dante says
A 3-4 pound chuck roast cooks in 45 minutes? Are you using chuck roast as in pot roast? Or another cut of meat?
Amanda says
Hi Dante! Yup, just a chuck roast is what I use here. Just pay close attention to the thickness of your cut. If it's thick (greater than 2") it could take a little longer than 45 minutes to reach the desired doneness. But typically my roasts come out to a nice medium (140F) and don't forget to let it rest for 10 minutes!
Kaity says
I made this two years ago for Friendsgiving. So good! I want to make it again this year - any idea how I will do in a crockpot instead of the oven?!
Amanda says
That’s awesome Kaity! So happy to hear it was a hit! I honestly haven’t tried this in a crockpot. The flavors would be great but I would be concerned over the tenderness/texture of the roast. It definitely wouldn’t be the same as the recipe written.
Lou says
This recipe has me salivating.
Did I miss something? I didn’t see anything about a cast iron until I read the comments. Could you please clarify for me?
Amanda says
Hi Lou! The cast iron Pan is what I used to cook roast in the oven. But you can use whatever oven safe pan you own! Hope that helps!
Karen says
Made this tonight for dinner and it was delicious. I didn't add any herbs, just used salt, pepper, garlic. I did sear it in a cast iron skillet and put it in the oven. It was a hit with my family and a special hit with me because it was so easy!
Amanda says
Hi Karen! YAY!!!! Love this! Makes my day to hear your family loved it AND especially because it was easy for you too! <3
Morgan says
Hi! I live in the south and we are currently snowed in without water and the roads are too iced over to go anywhere. Can you recommend any other spice to use than rosemary? I don’t have any of that, and was planning to make a roast tonight to feed everyone!
Amanda says
Hi Morgan!
Oh no! I’m sorry you all are snowed in! I hope you all are keeping warm!
I would just stick with garlic as the main spice and instead of rosemary
I would use 1 tsp of oregano, 1 tsp thyme, and 1/2 tsp onion powder.
But if you don’t have these things, just stick with a liberal amount of salt and pepper plus lots of garlic!
Stay warm and safe!
Domeinc says
Hi Amanda, l tried it and love it.Great easy recipe, Thank you. And by the way, lm from White Oak Pa, 15 min. away from Irwin Pa
Amanda says
Oh my goodness SMALL WORLD!!! I know excatly where White Oak is! And thank you so much for stopping by again to say these kind words Domeinc! I so appreciate it! And also SO happy to hear you love this roast! <3
Elizabeth says
Did you score the meat in the direction of the grain or against it? Or does it matter?
Amanda says
Hi Elizabeth! It shouldn't matter. The main objective is to score it so all the flavors get infused throughout the meat!
Craig says
boy was i wrong about this dish. Not a big beef eater only tried it because it said roasted garlic and was wanting something different. bought a cheap eye chuck roast. This was the most flavorful and tender dish i ever had with beef. Better than most steaks so much flavor. Made it tuesday and making again on saturday.
Amanda says
THANK YOU CRAIG!!!! This comment made my day! I am so happy you loved this recipe. I actually make this on Christmas Eve for my family each year as it's been a hit for YEARS. THANK YOU! <3
Anita Shackelton says
Did you cook until 140 degrees?
Catherine says
I’m trying this tonight! Can I use dried rosemary?
Amanda says
Hi Catherine! Of course you can use dry! I substitute dry all the time! I would use about 2-3 tbs evenly spread throughout the roast. 2 tbs if you have a smaller roast. Hope you love it! 💕
Vanessa says
I want to make this tomorrow. My roast is about 5 inch thick. Do you score and add garlic/ rosemary to both or just one side? Do I brown It in cast iron first? And how long should it stay in the oven? Covered or uncovered? I love the look of your roast!
Amanda says
Hi Vanessa!
That’s a pretty thick steak! I only score and stuff with garlic on one side,but feel free to try it on both!
Browning is optional but if your looking for a good crust I recommend it! Just preheat your cast iron skillet until you seek it smoking a little add some olive oil and CAREFULLY add the steak. I’d brown yours 2-3 min per side. Then follow instructions in recipe in complete cooking in oven. Because yours is very thick, you may have to cook it longer depending on the level of fineness you are trying to go for. And uncovered in the oven for a deeper sear look.
Claire says
Could I use a venison roast for this recipe?
Amanda says
Hi Claire, I don't see why not! I would just keep an eye on the cook time (might be shorter) and add 1-2 tbs of olive oil and rub all over because venison is such a lean cut!
Sandy B says
So I'm making this right now... I have a cast iron skillet so I browned the outside first by getting skillet super hot with olive oil and let char for about a minute on each side. Then followed your recipe. It looks wonderful!
Sonja says
Hi, This sounds wonderful! I have a rump roast could I use this recipe? Can I put on my broiler pan and add beef broth and onions in the lower part?
April says
Do you season the top and bottom with salt pepper and rosemary ?
Cynthia says
Delish so easy.
Heather says
Hi I'm looking to make this but i don't have a metal or cast iron dish. Is it possible to cook in a glass casserole dish? Would I still cook it uncovered if it is possible? Thanks!
Caelan says
I am going to try this tonight for 1.5 lb Chuck roast at medium rare! I don't have a cast iron skillet, so can I make this in a glass or metal casserole dish?
Amanda says
Hi Caelan!
Yay! So happy you’re making this!
Sure! I’d recommend a metal baking dish and for a 1.5lb roast,I would keep an eye on the temp towards the last 10-15 minutes so it’s not overcooked!
Thanks!
Michelle says
Ok a few questions! I literally don’t know how to cook but I’m trying to learn. Wanna try this recipe cause my husband and kids love rosemary and garlic.
Ok. Can I make in a Cast Iron skillet? Do I need to cover in foil?
Just so I understand better. Do I season the meat how you mentioned above , then place into into a pan or cast iron skillet and then place it into the Oven on 400 for 45mins?
I feel like I always need to clarify so I don’t miss anything lol haHa
Thank youuu
Amanda says
Hi Michelle!!!
No worries! I was in your shoes not too long ago!!! 😅😅😅
I used a cast iron skillet as it’s oven proof.
Just season the meat all over with salt and pepper, score sections with a knife (as I did in pictures) and STUFF the slots in roast with garlic and rosemary!
Put it in oven for 45 minutes (could be 10-15 minutes longer if your cut of meat is thicker) use your best judgement and a meat thermometer! I like my red meat around medium temp (145F) but cook to your liking!
And covering it with foil will help retain moisture,but if you want more of a charred look, then go uncovered.
It’s really a set it and forget it dish!
MY KIND OF DISH!
Let me know if you have more questions!
Karen says
This looks amazing and i'm going to try it in the next couple of days and will definetly let you know how it turns out - Thank you for sharing 😁
Amanda says
Thanks Karen!!! It's definitely a keeper! Enjoy!
Adrieanna says
Hi there! Getting ready to make this for Friendsgiving....Can I use a roasting pan with a rack? Do I need to add water to the bottom?
Amanda says
Hi Adrieanna!
I am SO excited you are making this for Friendsgiving! You can absolutely use a roasting pan with a rack!If you cover with aluminum foil, the juices that collect at the bottom can be turned into a gravy! Enjoy!
Jasmine says
Hi! I tried this, and my roast had great flavor, but it didn’t have the nice char I see on your pictures. And the inside was not as red and juicy. Do you broil it for the last few minutes?
Amanda says
Hi Jasmine!
Glad to hear you enjoyed it! And honestly, it depends on the size of your roast (weight and thickness). Mine was pretty thick. Thus it would take longer to get it out of the "medium" temp area. My oven tends to fluctuate temperatures (getting a new one soon!) and may have increased 10-15 degrees throughout the cooking process. If you want a nice char look, take the roast out 10 minutes prior to finishing and increase the temp to 425-435F. Then put back in oven to finish to desired doneness! Thank you!
Jen says
This was amazing! My roast was quite thick, so I made deeper scores which left room for more garlic. I did lengthen the cooking time a bit. It was a hit!
Amanda says
Hi Jen! THANK YOU for your amazing feedback! I am so thrilled to hear you loved this garlicky roast! <3
Marissa says
This recipe looks killer!! I have a question. I have two smaller roasts. A 2 lb and a 1.5 lb. My mother in law purchased them for our family dinner tonight. How long would you recommend roasting them? Obviously I’d need to take the smaller one out first.
Amanda says
Hi Marissa!
I just KNOW y’all are gonna love this one! I would put both in the oven and take the smaller one out to check at the 40-45 min mark. The 2lb I would leave in closer to an hourish. Just check the temp with a meat thermometer to judge. I like a medium roast (140-145F)
Courtney says
My husbands words were “this is the best roast you’ve ever made. Make sure you save this recipe!” Thank you! This is fantastic! I cooked mine to a medium rare and it was so good.
Amanda says
THANK YOU COURTNEY!!!! What a compliment when it's "hubby approved"!
Cat says
I made this with outside round and it was delicious. Only roasted to medium. Delicious. The roasted garlic was great!
Justine E.M Cummings says
Convection setting would work?
Amanda says
Hi Justine, I dont see why it shouldn't! But I would check in about halfway through the cook time just to ensure. And another helpful tip is to partially cover with tin foil to help keep the moisture in!
Judith Shinn says
Sounds wonderful and want to try it. What do you serve as sides?
Amanda says
Hi Judith! I love serving this with roasted red potatoes, roasted asparagus or brussels sprouts!
Pete says
Oh my!! I added roast, onions, carrots, potatoes and a smidgen of Guinness to a cast iron Dutch oven and cooked under charcoal for around an hour and it was fantastic!! Thanks for the inspiration!
Amanda says
Whoa Pete! That Guinness sounds amazing! I might have to try that sometime! Thank you!
Charlene says
Trying this recipe tonight! It looks easy and delicious
Katherine says
Hi, made this for dinner tonight and my family liked it. I used dried Rosemary instead and came out just as flavorful and aromatic. I roasted the beef chuck, a little less than 3 lbs for 35 minutes, it was tender and juicy. Thank you, will be making this again and again.
Gloria says
My son and I made this tonight and it was delicious. I half way expected it to be tough to eat, but it turn out great.
Sera says
Flavor on this was fantastic! However, I think it would have helped if you specified how tall your chuck roast was. My grocery store only has 5 or 6 inch tall ones... and that completely messed up the cooking time. 45 min was no where near enough. Then the outside got too dry and the inside was still bloody. Ended up cooking it another 60 min at 275 but that really created too dry of a meat.
Kelly says
Can’t wait to make this!
Do you roast it uncovered? I typically do pot roast, but this looks all yummy and carmeliEd, so assuming it’s a dry roast?
Amanda says
Hi Kelly! Yup! Roast it uncovered, this allows the meat to sear and brown nicely in the very hot oven while simultaneously caramelizing the garlic :)and there is nothing dry about this juicy roast!
Paige says
This recipe looks great! Is there an internal tempature you want the roast to reach for medium rare?
Amanda says
Hi Paige!
Typically I take my roast out around 150F-155F for medium and it will continue to cook as it rests. So if you want medium rare, monitor it and take out around 140F
Joyce says
This looks delicious and so simple! Going to try it soon. When placing the beef in a pan/roasting dish, would the bottom of the pan need to be oiled or lined? Don’t need to turn the beef over halfway? Thanks.
Amanda says
Hi Joyce! If you have a great seasoned cast iron pan I typically don't oil before hand. But to err on the side of caution, a glug of EVOO wouldn't hurt!