Savory Herb-Crusted Pot Roast

🕒 Prep: 15 min
🔥 Cook: 4 hours
🍽 Serves: 8
★★★★★
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There's something truly comforting about a pot roast, and this Savory Herb-Crusted Pot Roast takes it to the next level. It's all about tender beef, aromatic herbs, and hearty vegetables, making it perfect for a cozy dinner or special occasion.

Ingredients for Savory Herb-Crusted Pot Roast

The star of the show is the beef chuck roast, known for its marbling which makes it perfect for slow cooking. The olive oil is used to sear the meat, locking in its juices. Onion and garlic form the aromatic base, enhancing the depth of flavor. Beef broth and red wine form the succulent braising liquid, while Worcestershire sauce and tomato paste add umami richness. Fresh herbs like rosemary and thyme, along with bay leaves, infuse the roast with a fragrant, earthy aroma. Carrots and baby potatoes make it a complete meal.

Tips & Tricks

  • For a thicker sauce, remove the roast and vegetables, then simmer the liquid on the stove until reduced.
  • If you don’t have a Dutch oven, a heavy oven-safe pot with a lid works too.
  • If you prefer not to use wine, simply double the beef broth.

Serving Suggestions

This pot roast pairs beautifully with a side of warm, crusty bread to soak up the rich sauce. A simple green salad with a tangy vinaigrette also complements the hearty flavors of the dish, balancing it with some freshness.

Frequently Asked Questions

Can I make this recipe in a slow cooker?
Yes, after searing the meat and sautéing the onions and garlic, transfer everything to your slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours.
Can I freeze leftovers?
Absolutely! Freeze the meat and vegetables in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Savory Herb-Crusted Pot Roast Recipe Walkthrough

Start by preheating your oven to 325°F. This gives you the perfect low and slow cooking temperature needed for tenderizing the beef. Season your beef chuck roast generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Once hot, sear the roast on all sides until a crust forms, about 4-5 minutes per side. This step is crucial for developing flavor.

After searing, remove the roast and set it aside for a moment. In the same pot, add your sliced onions and minced garlic. Sauté these until they’re translucent and fragrant, which should take just a few minutes. Now, pour in the beef broth, red wine, Worcestershire sauce, and tomato paste. Give it a good stir, scraping up any browned bits from the bottom of the pot, as these add tremendous flavor.

Return the roast to the pot, nestling it into the liquid. Add the rosemary, thyme, and bay leaves on top. Cover the pot and place it in the preheated oven. Let it roast for 3 hours, allowing the flavors to meld and the meat to tenderize.

After 3 hours, toss in your carrots and baby potatoes. Cover again and continue roasting for another hour, or until the vegetables are tender. Once done, remove the pot from the oven and let the roast rest for about 10 minutes before slicing. This rest time allows the juices to redistribute, ensuring every slice is juicy and flavorful.

Why You'll Love This Recipe

  • The combination of wine and herbs creates a rich, flavorful sauce.
  • It's a one-pot meal that's both satisfying and easy to clean up.
  • Perfect for feeding a crowd or enjoying as leftovers.
  • Simple yet impressive, great for beginners and experienced cooks alike.

Ingredients

4 lbs beef chuck roast
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
1 cup beef broth
1 cup red wine
2 tbsp Worcestershire sauce
1 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
1 lb carrots, peeled and cut into chunks
1 lb baby potatoes
Salt and pepper to taste

Step-by-step Instructions

1. Preheat oven to 325°F.
2. Season the beef with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat.
4. Sear the roast on all sides until browned, about 4-5 minutes per side.
5. Remove roast and set aside.
6. Add onions and garlic to the pot, sauté until translucent.
7. Stir in beef broth, red wine, Worcestershire sauce, and tomato paste, scraping up any brown bits.
8. Return roast to the pot, add rosemary, thyme, and bay leaves.
9. Cover and roast in the oven for 3 hours.
10. Add carrots and potatoes, continue roasting for an additional hour or until vegetables are tender.
11. Remove from oven, let it rest for 10 minutes before slicing.

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