Garlic Herb Pot Roast

🕒 Prep: 20 min
🔥 Cook: 3 hours
🍽 Serves: 6
★★★★★
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If you're looking for a meal that's both comforting and impressive, this Garlic Herb Pot Roast is just the ticket. It's a classic dish that's been loved for generations, with tender beef and a rich, flavorful gravy. Perfect for cozy dinners or special occasions, this pot roast will have everyone coming back for seconds.

Ingredients for Garlic Herb Pot Roast

The heart of this dish is the beef chuck roast, which becomes incredibly tender when slow-cooked. Olive oil is used for searing, adding a layer of flavor. Salt and black pepper are essential for seasoning the beef, enhancing its natural taste. The garlic and onion bring a robust aroma and depth to the dish. Carrots add a subtle sweetness and pair beautifully with the meat. Beef broth forms the base of our rich gravy, while Worcestershire sauce adds a hint of umami. Fresh rosemary and thyme infuse the roast with an earthy aroma, and the bay leaves tie everything together with their subtle, herbal notes. Finally, a mix of flour and water thickens the gravy to perfection.

Tips & Tricks

  • Let the beef come to room temperature before searing for a more even cook.
  • Don't rush the searing process; a good crust is essential for flavor.
  • If your gravy is too thick, slowly add more broth to reach your desired consistency.
  • Fresh herbs make a difference. If you can, choose fresh over dried.

Serving Suggestions

This pot roast is a hearty dish that pairs beautifully with creamy mashed potatoes or buttery egg noodles. A side of roasted Brussels sprouts or a simple green salad can add a refreshing contrast to the rich flavors of the roast.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, a brisket or round roast also works well, though cooking times may vary slightly.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Can I make this in a slow cooker?
Absolutely! Sear the beef as instructed, then transfer everything to a slow cooker and cook on low for 8 hours.

Garlic Herb Pot Roast Recipe Walkthrough

Start by preheating your oven to 325°F (163°C). While the oven warms up, season the beef chuck roast generously with salt and black pepper on all sides. This step is crucial for building flavor from the get-go.

Next, grab a large Dutch oven and heat up some olive oil over medium-high heat. Sear the roast until it’s browned on all sides, roughly 4-5 minutes per side. You’re looking for a nice crust here, which will lock in all those juices. Once browned, set the roast aside.

In the same pot, toss in the minced garlic and chopped onion. Sauté them until the garlic is fragrant and the onions are translucent, taking about 2-3 minutes. This will create a flavorful base for the dish.

Return the roast to the pot and add the carrots, beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring the mixture to a gentle simmer before covering the pot with a lid and transferring it to the oven.

Let it cook for about 3 hours. You’ll know it’s done when the meat is tender and easily shreddable. Once cooked, remove the roast and vegetables, and cover them with foil to keep warm.

To make the gravy, whisk together flour and water in a small bowl to form a slurry. Over medium heat, whisk this slurry into the pot juices until the gravy thickens, which should take about 3-5 minutes.

Finally, serve the roast and vegetables with the gravy drizzled generously on top. Enjoy!

Why You'll Love This Recipe

  • Deep, savory flavors complement the tender beef perfectly.
  • Minimal prep time with maximum flavor payoff.
  • Uses simple, fresh ingredients you likely have on hand.
  • One-pot dish makes for easy cleanup.
  • Perfect for meal prep or feeding a crowd.

Ingredients

3 lbs beef chuck roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 cloves garlic, minced
1 onion, chopped
4 carrots, peeled and cut into chunks
3 cups beef broth
1 tbsp Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1/4 cup all-purpose flour
1/4 cup water

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the beef chuck roast with salt and pepper on all sides.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast until browned on all sides, about 4-5 minutes per side. Remove and set aside.
4. In the same pot, add minced garlic and chopped onion. Sauté until fragrant and onions are translucent, about 2-3 minutes.
5. Return the roast to the pot. Add carrots, beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
6. Bring the mixture to a simmer, then cover and transfer the pot to the preheated oven.
7. Cook for 3 hours until the roast is tender and easily shreddable.
8. Remove the roast and vegetables from the pot, cover with foil to keep warm.
9. In a small bowl, whisk together flour and water to create a slurry.
10. Over medium heat, whisk the slurry into the pot juices to thicken the gravy. Cook for 3-5 minutes until thickened.
11. Serve the roast and vegetables with the gravy drizzled on top.

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