Discover the comforting flavors of our Herb-Infused Pot Roast with Root Vegetables, a perfect meal for cozy family dinners and gatherings. This slow-cooked dish combines tender beef with a medley of root vegetables, enriched by a blend of aromatic herbs. Ideal for those seeking a hearty and satisfying meal, this pot roast recipe promises both taste and nutrition with every bite.
The pot roast is a traditional American dish, often enjoyed during family gatherings. This variation integrates aromatic herbs and seasonal vegetables, providing a flavorful twist on a classic.
3 lbs beef chuck roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 cloves garlic, minced
1 large onion, sliced
4 carrots, peeled and cut into chunks
4 parsnips, peeled and cut into chunks
3 cups beef broth
1 cup red wine
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tbsp cornstarch
1/4 cup water
1. Preheat the oven to 325°F. Season the beef roast with salt and black pepper on all sides.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast until browned on all sides, about 4 minutes per side.
3. Remove the roast and set aside. In the same pot, add garlic and onions; cook until onions are translucent, about 5 minutes.
4. Add carrots and parsnips, stirring occasionally, for 5 minutes.
5. Pour in beef broth and red wine, scraping any browned bits from the bottom of the pot.
6. Stir in rosemary, thyme, bay leaves, Worcestershire sauce, and tomato paste.
7. Return the roast to the pot, ensuring it is submerged in the liquid. Cover and transfer the pot to the oven.
8. Cook for approximately 3 hours, or until meat is fork-tender.
9. Remove roast and vegetables from the pot. Strain the liquid, discarding herbs and bay leaves.
10. Combine cornstarch and water, then stir into the liquid over medium heat until thickened.
11. Slice the roast and serve with vegetables, drizzling the sauce on top.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a preheated oven at 300°F for about 20 minutes or until heated through, or use a microwave on medium power.
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