Savory Herb-Infused Chuck Roast

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 6
★★★★★
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If you’re looking for a hearty and comforting meal that fills your home with the aroma of fresh herbs and rich flavors, this Savory Herb-Infused Chuck Roast is your answer. Perfect for any occasion, it’s a classic dish that brings the warmth of a home-cooked meal to the table.

Ingredients for Savory Herb-Infused Chuck Roast

Chuck roast is the star of the show, offering rich flavor and tenderness after slow cooking. The olive oil helps sear the meat to lock in moisture. Seasoning with salt and black pepper enhances the natural flavors. Garlic adds a warm, aromatic depth, while rosemary and thyme bring a fresh, earthy fragrance. Beef broth and red wine create a savory base for the braise, with balsamic vinegar adding a touch of sweetness and acidity. Finally, the onions, carrots, and celery not only enhance the flavor but also provide a nutritious side to the roast.

Tips & Tricks

  • Use a heavy-bottomed Dutch oven for even heat distribution.
  • Let the roast rest before slicing to retain moisture.
  • If you don’t have red wine, you can substitute with additional beef broth.

Serving Suggestions

This roast pairs beautifully with creamy mashed potatoes or a crusty loaf of bread to soak up the rich juices. A side of roasted Brussels sprouts or a fresh green salad complements the meal nicely.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but use half the amount of dried herbs as they are more concentrated.
What if I don’t have a Dutch oven?
You can use any oven-safe pot with a tight-fitting lid or transfer the seared roast and sauce components to a baking dish covered tightly with foil.

Savory Herb-Infused Chuck Roast Recipe Walkthrough

Start by preheating your oven to 325°F. This ensures it's ready to go once the roast is seared. In a Dutch oven over medium-high heat, warm the olive oil. Meanwhile, pat the chuck roast dry with paper towels, then season it generously with salt and black pepper.

Once the oil is shimmering, carefully place the roast in the pot. Sear it well, about 4-5 minutes per side, until each side is browned. This step is crucial for developing flavor, so don’t rush it. Remove the roast and set it aside on a plate.

In the same pot, lower the heat slightly and add the garlic, rosemary, and thyme. Sauté them for about a minute, just until fragrant. Immediately pour in the beef broth, red wine, and balsamic vinegar, using a wooden spoon to scrape any browned bits from the bottom of the pot. These bits are flavor gold!

Return the roast to the pot, nestling it in the liquid. Scatter the onions, carrots, and celery around the meat. Cover the pot with a lid and transfer it to the oven. Let it roast for about 3 hours, or until the meat is fall-apart tender. Once done, let the roast rest for about 10 minutes before slicing to keep the juices intact.

Why You'll Love This Recipe

  • Perfectly tender, melt-in-your-mouth meat.
  • Infused with the aromatic flavors of fresh herbs.
  • One-pot meal for easy cleanup.
  • Impressive enough for guests but simple enough for a family dinner.

Ingredients

3 lbs chuck roast
2 tbsp olive oil
1 tbsp salt
1 tsp black pepper
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 cup beef broth
1/2 cup red wine
2 tbsp balsamic vinegar
2 onions, sliced
4 carrots, cut into chunks
3 stalks celery, cut into chunks

Step-by-step Instructions

1. Preheat oven to 325°F.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Season the chuck roast with salt and pepper.
4. Sear the roast in the Dutch oven until browned on all sides, about 4-5 minutes per side.
5. Remove the roast and set aside.
6. In the same pot, add garlic, rosemary, and thyme, sauté for 1 minute.
7. Add beef broth, red wine, and balsamic vinegar, scraping up any browned bits from the pot.
8. Return the roast to the pot and add onions, carrots, and celery around it.
9. Cover and roast in the oven for 3 hours, or until the meat is fork-tender.
10. Let rest for 10 minutes before slicing and serving.

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