Savory Herb Chuck Roast

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 8
★★★★★
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If you're looking for a comforting, hearty meal that fills your home with mouth-watering aromas, this Savory Herb Chuck Roast is your ticket. Perfect for those chilly evenings when you need something warm and satisfying, this dish blends rich flavors with minimal effort.

Ingredients for Savory Herb Chuck Roast

Chuck roast is the star of the show, offering a rich, beefy flavor and tender texture when cooked slowly. Olive oil helps in searing the meat, locking in those juices. Onion and garlic add depth and aroma, creating the base for our savory sauce. Beef broth enhances the meat's natural flavors while the red wine brings a touch of elegance and complexity. Worcestershire sauce offers a tangy, umami kick. Dried thyme and rosemary contribute an herbal fragrance that complements the roast beautifully. Carrots and potatoes round out the dish, absorbing the rich flavors of the sauce.

Tips & Tricks

  • For an even deeper flavor, marinate the roast with the herbs, salt, and pepper overnight.
  • Use a good quality red wine that you would enjoy drinking; it truly makes a difference in the sauce.
  • If you prefer a thicker sauce, remove the meat and veggies once cooked, then simmer the liquid on the stove to reduce it before serving.

Serving Suggestions

This dish pairs wonderfully with a side of crusty bread to mop up the delicious sauce. A simple green salad with a vinaigrette can provide a refreshing contrast to the rich flavors of the roast. For a more indulgent meal, serve with creamy mashed potatoes instead of the roasted ones.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, a brisket or a round roast could work, but the cooking times may vary slightly.
Can I make this in a slow cooker?
Absolutely! Sear the meat and sauté the onions and garlic as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Savory Herb Chuck Roast Recipe Walkthrough

Start by preheating your oven to 325°F; you'll want it ready to go once the initial preparation is complete. In a large Dutch oven, heat up the olive oil over medium-high heat. Once the oil is shimmering, carefully place the chuck roast in the pot. Sear each side for about 8 minutes in total until it's nicely browned. This step is crucial for locking in the flavors, so don't skip it!

Once the roast is seared, remove it from the pot and set it aside for now. In the same pot, without cleaning it, add the chopped onion and minced garlic. Sauté them for about 5 minutes or until they turn translucent. This will help build the foundation of your sauce. Stir in the beef broth, red wine, Worcestershire sauce, thyme, rosemary, salt, and pepper, ensuring everything is well combined.

Return the seared chuck roast to the pot, nestling it into the sauce. Arrange the carrots and potatoes around the meat. Bring everything to a gentle simmer on the stove, then cover the pot and transfer it to the preheated oven. Let it cook for 2.5 to 3 hours, or until the meat is tender and the vegetables are cooked through. The waiting is the hardest part, but it's worth it!

Once done, remove the pot from the oven and let the roast rest for about 10 minutes. This short resting period helps the juices redistribute, making each slice juicy and flavorful.

Why You'll Love This Recipe

  • Simple yet flavorful, making it a great choice for both beginners and seasoned cooks.
  • Utilizes a single pot, minimizing cleanup time.
  • Combines tender meat with perfectly cooked vegetables for a complete meal.
  • Rich and aromatic, thanks to the blend of herbs and wine.

Ingredients

4 lbs chuck roast
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 cup red wine
2 tbsp Worcestershire sauce
2 tsp dried thyme
2 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
4 carrots, peeled and cut into large chunks
3 potatoes, peeled and quartered

Step-by-step Instructions

1. Preheat oven to 325°F.
2. In a large Dutch oven, heat olive oil over medium-high heat.
3. Sear the chuck roast on all sides until browned, about 8 minutes total.
4. Remove roast and set aside.
5. In the same pot, sauté onion and garlic until translucent, about 5 minutes.
6. Stir in beef broth, red wine, Worcestershire sauce, thyme, rosemary, salt, and pepper.
7. Return roast to the pot, and add carrots and potatoes around it.
8. Bring to a simmer, then cover and transfer to the oven.
9. Cook until the meat is tender and vegetables are cooked through, about 2.5 to 3 hours.
10. Remove from oven and let rest for 10 minutes before serving.

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