Herb-Crusted Pot Roast with Root Vegetables

Name: Herb-Crusted Pot Roast with Root Vegetables
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 4 hours

🍽 Serves: 6

★★★★★

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This Herb-Crusted Pot Roast with Root Vegetables is a hearty dish that warms you from the inside out. Perfect for a cozy weekend meal, this recipe combines savory herbs and tender root vegetables for an irresistible flavor combination.

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Ingredients for Herb-Crusted Pot Roast with Root Vegetables

Chuck roast is the star here, known for its marbling and flavor, which makes it perfect for slow-cooking. Olive oil helps in searing, adding a subtle depth. Salt and black pepper are essential for enhancing the meat's natural taste. Dried thyme and dried rosemary give the roast its fragrant herb crust. Garlic and onion add aromatic undertones that deepen the dish's flavor profile. Carrots and parsnips are your go-to root vegetables, bringing sweetness and earthiness. Beef broth and red wine form a savory base for the braise, with Worcestershire sauce adding umami richness. All-purpose flour thickens the gravy, while fresh parsley adds a pop of color and freshness at the end.

Tips & Tricks

For an even richer flavor, marinate the roast in the herbs and spices overnight.
Use a good-quality red wine that you enjoy drinking, as it will enhance the overall taste of the dish.
If you're short on time, you can skip the searing step, but it does add a wonderful depth of flavor.
Consider using a slow cooker if you prefer a more hands-off approach.

Serving Suggestions

This pot roast pairs beautifully with creamy mashed potatoes or a crusty loaf of bread to soak up all the delicious gravy. For a lighter option, serve it alongside a simple green salad dressed with a lemon vinaigrette.

Frequently Asked Questions

Can I use a different cut of beef?: Yes, a brisket or bottom round roast can also work well with this recipe.
What if I don't have a Dutch oven?: A heavy oven-safe pot with a tight-fitting lid will also do the trick.
Can I make this recipe gluten-free?: Absolutely! Substitute the flour with cornstarch or a gluten-free flour blend.

Herb-Crusted Pot Roast with Root Vegetables Recipe Walkthrough

Start by preheating your oven to 325°F (162°C). While the oven warms up, season your chuck roast with salt and pepper on all sides. This seasoning is crucial for flavor, so don't be shy with it.

In a large Dutch oven, heat olive oil over medium-high heat. Once it's shimmering, add the roast and sear it until browned on all sides. This step locks in the juices and flavor, taking about 4 minutes per side. Once browned, remove the roast and set it aside.

Without cleaning the pot, add onions and garlic. Sauté them until they're fragrant, which should take about 2 minutes. This quick sauté process will add depth to your pot roast base.

Next, toss in your carrots and parsnips. Give them a good stir to coat with the oil and herbs left in the pot. Now, pour in the beef broth, red wine, and Worcestershire sauce. Use a wooden spoon to scrape any browned bits from the bottom – these are flavor gold!

Return the roast to the pot and sprinkle it with thyme and rosemary. Cover the pot and carefully transfer it to your preheated oven. Let it cook for about 3 hours, or until the beef is tender and shreds easily with a fork.

Once done, remove the roast and vegetables to a serving platter and tent with foil to keep them warm. Strain the remaining liquid into a saucepan and bring it to a simmer over medium heat. Whisk in flour to thicken the sauce, letting it cook for 3-4 minutes until it reaches your desired consistency.

Slice the roast and serve it topped with the rich gravy, garnished with a sprinkle of fresh parsley.

Why You'll Love This Recipe

Combines rich flavors of herbs and tender beef.
Uses a one-pot method for easy cleanup.
Perfect for make-ahead meals or leftovers.
Comfort food at its finest, ideal for family gatherings.

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

Step-by-step 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.