Herb-Infused Pot Roast

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 6
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1 Review

Herb-Infused Pot Roast is a comforting classic with a fragrant twist. Perfect for a cozy dinner, this dish melds tender beef with aromatic herbs, creating a rich, savory experience.

Ingredients for Herb-Infused Pot Roast

Beef chuck roast is the star, offering a balance of flavor and tenderness after slow cooking. Olive oil helps to sear the beef, creating a delicious crust. Salt and black pepper are essential for seasoning, enhancing the natural flavors. Beef broth and red wine form a robust base for the braising liquid, adding depth. Garlic gives a wonderful aromatic punch, while fresh rosemary and thyme infuse the roast with earthy notes. Onion, carrots, and potatoes not only add heartiness but also absorb the flavors beautifully. A bit of all-purpose flour thickens the sauce ever so slightly.

Tips & Tricks

  • For a deeper flavor, marinate the beef overnight with herbs and garlic.
  • If you prefer a thicker gravy, remove the meat and veggies, then simmer the liquid on the stovetop to reduce it.
  • Use a heavy-bottomed pot or Dutch oven for even heat distribution.

Serving Suggestions

Serve this pot roast with a side of crusty bread to soak up the delicious sauce. A green salad with a tangy vinaigrette can balance the richness of the roast beautifully. For a comforting touch, pair it with a glass of the same red wine used in cooking.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, brisket or bottom round can work, but cooking times may vary.
What can I substitute for red wine?
Use an equal amount of additional beef broth for a non-alcoholic version.

Herb-Infused Pot Roast Recipe Walkthrough

First things first, preheat your oven to 325°F (163°C). This ensures a steady, even cooking environment. Meanwhile, on the stovetop, heat up the olive oil in a large, oven-safe pot over medium-high heat. You're looking for that oil to shimmer, indicating it's hot enough for a good sear.

Season your beef generously with salt and pepper. Once the oil is ready, place the beef in the pot. Sear it on all sides until each has a nice, brown crust — this should take about 4-5 minutes per side. This step locks in the juices, so don't rush it. Remove the beef and set it aside for a moment.

In the same pot, toss in the minced garlic and sliced onions. Sauté them until the onions become translucent, stirring occasionally. They'll pick up all those yummy brown bits left in the pot. When they’re ready, sprinkle the flour over the onions and garlic, stirring well to coat and cook out the raw flour taste.

Now, pour in the red wine and beef broth. Stir to combine, making sure to scrape up any browned bits from the bottom of the pot — that’s where the flavor is. Nestle the beef back into the pot, surrounded by carrots and potatoes. Tuck the rosemary and thyme sprigs around the meat.

Cover the pot and transfer it to your preheated oven. Let it roast for about 3 hours, or until the beef is fork-tender. Once done, remove the pot from the oven and let the roast rest for about 10 minutes before serving. This resting period lets the juices redistribute throughout the meat, ensuring each bite is juicy.

Why You'll Love This Recipe

  • Simple ingredients with a big flavor impact.
  • Perfect for leisurely weekends or special occasions.
  • One-pot meal means less cleanup.
  • The aroma while cooking is simply irresistible.

Ingredients

3 lbs beef chuck roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup beef broth
1/2 cup red wine
4 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 large onion, sliced
4 carrots, peeled and cut into 3-inch pieces
4 large potatoes, quartered
2 tbsp all-purpose flour

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).
2. Heat the olive oil in a large oven-safe pot over medium-high heat.
3. Season the beef with salt and pepper, then sear in the pot until each side is browned.
4. Remove the beef and set aside. Add garlic and onions to the pot, sauté until onions are translucent.
5. Sprinkle flour over the onions and garlic, stir well.
6. Pour in the red wine and beef broth, stirring to combine and scraping any browned bits from the bottom of the pot.
7. Return the beef to the pot, adding carrots, potatoes, rosemary, and thyme around the meat.
8. Cover the pot and transfer to the oven. Roast for 3 hours, or until the beef is fork-tender.
9. Remove from oven, let rest for 10 minutes before serving.

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