Slow-Roasted Paprika Beef with Garlic and Rosemary
Tender slow-roasted beef infused with smoked paprika, garlic, and fresh rosemary, perfect for a hearty dinner. This american-inspired beef ready in about 195 minutes pairs beef chuck roast, smoked paprika, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lb beef chuck roast
- 2 tbsp smoked paprika
- 5 cloves garlic cloves
- 3 sprigs fresh rosemary sprigs
- 3 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
- 1 cup beef broth
Instructions
- Step 1: Preheat oven to 300°F. Peel and finely mince 5 garlic cloves and chop 3 fresh rosemary sprigs. Rub 2 lb beef chuck roast evenly with 3 tbsp olive oil, 2 tbsp smoked paprika, 1.5 tsp salt, 1 tsp black pepper, minced garlic, and rosemary until fully coated.
- Step 2: Place the seasoned beef in a roasting pan and pour 1 cup beef broth around the roast. Cover tightly with foil and roast for 3 hours until the beef is fork-tender and the exterior is deeply colored.
- Step 3: Remove from oven and let the beef rest covered for 15 minutes before slicing against the grain. Spoon some of the pan juices over slices for extra moisture and flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Paprika Beef with Garlic and Rosemary take to make?
Total time is about 195 minutes (15 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Paprika Beef with Garlic and Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Slow-Roasted Paprika Beef with Garlic and Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Paprika Beef with Garlic and Rosemary for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Roasted Paprika Beef with Garlic and Rosemary?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
