Herb-Crusted Pot Roast with Root Vegetables

Discover a flavorful twist on the classic pot roast with this herb-crusted version, featuring tender beef and aromatic root vegetables. Perfect for comforting family dinners and special gatherings, this dish combines rustic flavors with modern culinary flair. Easy to prepare and adapt for any season, it's a sure crowd-pleaser.

Prep time: 15 minutes
Cook time: 4 hours
Serves: 6

Ingredients

3 lbs chuck roast

2 tbsp olive oil

1 tbsp salt

1 tsp black pepper

1 tbsp dried thyme

1 tbsp dried rosemary

4 cloves garlic, minced

1 large onion, chopped

4 carrots, cut into 2-inch pieces

3 parsnips, cut into 2-inch pieces

2 cups beef broth

1 cup red wine

2 tbsp Worcestershire sauce

3 tbsp all-purpose flour

2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 325°F (162°C).

2. Season the chuck roast with salt and pepper on all sides.

3. In a large Dutch oven, heat olive oil over medium-high heat and sear the roast until browned on all sides, about 4 minutes per side.

4. Remove the roast and set aside. In the same pot, add onions and garlic, sautéing until fragrant, about 2 minutes.

5. Add the carrots and parsnips, stirring to coat with the oil and herbs.

6. Pour in the beef broth, red wine, and Worcestershire sauce, scraping any browned bits from the bottom of the pot.

7. Return the roast to the pot, sprinkle with thyme and rosemary, then cover and transfer to the oven.

8. Cook for 3 hours, or until the beef is tender and shreds easily with a fork.

9. Remove the roast and vegetables to a serving platter. Tent with foil to keep warm.

10. Strain the remaining liquid into a saucepan. Bring to a simmer over medium heat.

11. Whisk in flour to thicken the sauce, cooking for 3-4 minutes.

12. Serve the roast sliced, topped with gravy and garnished with fresh parsley.

Storage

Allow the pot roast to cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a covered dish in a 325°F oven for 20-25 minutes, or until heated through. Alternatively, reheat in the microwave on medium power.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.