Slow-Roasted Beef with Garlic and Rosemary

Preheat oven to 275°F (135°C).

Pat the 1.5 lbs beef chuck roast dry with paper towels and season all sides with 1 tsp salt and 1/2 tsp black pepper.

Heat a large oven-safe Dutch oven over medium-high heat and add 1 tbsp olive oil.

Sear the beef on all sides until deeply browned, about 3-4 minutes per side.

Remove the beef and set aside. Lower heat to medium.

Smash 4 garlic cloves with the flat side of a knife and add to the pot, cooking for 1 minute until fragrant.

Add 1/2 cup beef broth to deglaze the pot, scraping up any browned bits from the bottom.

Return the beef to the pot. Add 2 sprigs of rosemary and 2 sprigs of thyme around the roast.

Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.

Roast for 1 hour and 15 minutes, or until the beef is fork-tender.

While the beef is roasting, trim the woody ends from 1 bunch of asparagus and slice the remaining 2 garlic cloves.

When the beef has about 15 minutes left, preheat a large skillet over medium heat with 1 tbsp olive oil.

Add the sliced garlic and cook for 30 seconds until fragrant.

Add the asparagus and 1 cup cherry tomatoes to the skillet, season with a pinch of salt and pepper, and sauté for 5-7 minutes until the asparagus is tender-crisp.

Squeeze juice from 1/2 lemon over the vegetables and toss to combine.

Remove the beef from the oven and let rest for 10 minutes before slicing against the grain.

Mince the leaves from the remaining rosemary sprig and sprinkle over the sliced beef.

Serve the sliced beef with the pan juices alongside the garlic and rosemary asparagus with cherry tomatoes.