Herb-Infused Pot Roast with Root Vegetables

🕒 Prep: 20 min
🔥 Cook: 4 hours
🍽 Serves: 6
★★★★★
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Herb-Infused Pot Roast with Root Vegetables is a comforting classic with a fragrant twist. This recipe is perfect for cozy gatherings or a satisfying family meal, combining tender beef with a medley of aromatic herbs and hearty vegetables.

Ingredients for Herb-Infused Pot Roast with Root Vegetables

Beef chuck roast: This cut is ideal for slow cooking, becoming tender and flavorful over time. The marbling adds richness to the dish.

Olive oil: Used for searing, it helps form a beautiful crust on the meat, locking in juices.

Garlic and onion: These aromatics form the savory base, enhancing the overall flavor profile.

Carrots and parsnips: Root vegetables that add natural sweetness and texture, balancing the savory components.

Beef broth and red wine: These liquids create a rich braising environment, penetrating the meat with savory depth.

Fresh rosemary and thyme: These herbs provide a fragrant, earthy aroma, complementing the hearty ingredients.

Bay leaves: They offer subtle, herbal complexity, enhancing the overall flavor.

Worcestershire sauce and tomato paste: These add umami and a touch of acidity, rounding out the taste.

Cornstarch: Combined with water, it thickens the sauce, creating a luscious consistency.

Tips & Tricks

  • For a deeper flavor, marinate the roast in the seasoning overnight.
  • Use a meat thermometer to ensure the roast reaches an internal temperature of at least 145°F.
  • Let the cooked roast rest for 10 minutes before slicing to retain moisture.

Serving Suggestions

Pair this pot roast with creamy mashed potatoes or crusty bread to soak up the savory sauce. A simple green salad with a tangy vinaigrette can also balance the richness of the dish.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, a brisket or rump roast can work, but note the texture might vary slightly.
How can I make this recipe gluten-free?
Ensure that your Worcestershire sauce is gluten-free, and the rest of the ingredients are naturally gluten-free.
Can I make this in a slow cooker?
Absolutely! After searing, transfer everything to a slow cooker and cook on low for 8 hours or high for 4 hours.

Herb-Infused Pot Roast with Root Vegetables Recipe Walkthrough

Start by preheating your oven to 325°F. As you wait, season your beef roast generously with salt and black pepper on all sides. This simple step ensures the meat is flavorful through every bite.

Heat up some olive oil in a large Dutch oven over medium-high heat. Once it's shimmering, sear the roast, spending about four minutes on each side. This creates a beautiful brown crust that seals in juices and adds depth.

Remove the roast and set it aside briefly. In the same pot, toss in the garlic and onions; let them cook until the onions turn translucent, which should take about five minutes. Their sweet aroma will begin to fill your kitchen.

Add the carrots and parsnips. Stir them occasionally for about five minutes. They should start to caramelize slightly, which adds a lovely sweetness.

Next, pour in the beef broth and red wine. As you do, use a wooden spoon to scrape up those flavorful browned bits stuck to the bottom of the pot. These bits are flavor gold!

Stir in the rosemary, thyme, bay leaves, Worcestershire sauce, and tomato paste. These elements will mingle and create a fragrant, savory bath for the roast. Return the roast to the pot, making sure it's submerged in this aromatic liquid.

Cover the pot and slide it into the preheated oven. Let it cook for about three hours. This is when the magic happens—the meat will become fork-tender, and the flavors will meld beautifully.

Once done, carefully remove the roast and vegetables from the pot. Strain the liquid to discard the herbs and bay leaves. You'll be left with a delicious broth.

Mix the cornstarch with water until smooth, then stir this mixture into the broth over medium heat. This will thicken the sauce to a perfect consistency.

Slice the roast, arrange it with the vegetables, and generously drizzle the sauce on top. Serve it hot, and enjoy the fruits of your labor.

Why You'll Love This Recipe

  • Rich, deep flavors from red wine and beef broth.
  • Aromatic herbs infuse every bite with freshness.
  • Slow-cooked to perfection, resulting in incredibly tender meat.
  • One-pot meal, making cleanup a breeze.

Ingredients

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

Step-by-step Instructions

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.

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