Savory Herb-Infused Pot Roast

🕒 Prep: 15 min
🔥 Cook: 4 hours
🍽 Serves: 6
★★★★★
1 Review

There's nothing quite as comforting as a homestyle pot roast. This Savory Herb-Infused Pot Roast brings together tender beef, aromatic herbs, and a rich, flavorful broth. It's perfect for those cozy weekends when you want to fill your home with warmth and delicious smells.

Ingredients for Savory Herb-Infused Pot Roast

The star of the show is the beef chuck roast. It's a cut that becomes incredibly tender after a few hours of slow cooking. Olive oil helps in searing the meat to develop a rich crust. Onions and garlic add depth and a subtle sweetness. Carrots and celery not only contribute flavor but also texture. Beef broth and red wine form the base of a robust sauce. Tomato paste thickens and adds a slight tang. Worcestershire sauce introduces umami, while fresh thyme and rosemary infuse the pot with their fragrant oils. Bay leaves are the unsung heroes that add depth to the dish. Finally, don't forget to season with salt and pepper to your taste.

Tips & Tricks

  • For the best sear, ensure the oil is hot before adding the beef.
  • Don’t rush the browning process; it adds depth to the flavor.
  • Use a good quality red wine that you’d enjoy drinking.
  • Let the roast rest for a few minutes before slicing; this helps retain juices.

Serving Suggestions

This pot roast pairs beautifully with creamy mashed potatoes or a crusty loaf of bread to soak up the rich sauce. A side of roasted Brussels sprouts or green beans adds a nice contrast of color and flavor.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, you can substitute with brisket or even a bottom round roast, though cooking times may vary.
What if I don't have a Dutch oven?
A heavy oven-safe pot with a tight-fitting lid will work just as well.
Can I omit the wine?
Absolutely! Replace it with more beef broth if you prefer not to use wine.

Savory Herb-Infused Pot Roast Recipe Walkthrough

First, crank up your oven to 300°F (150°C). While it warms up, season the beef chuck roast generously with salt and pepper. In a large Dutch oven, heat a tablespoon of olive oil over medium-high heat. Once it's shimmering, brown the roast on all sides. This step seals in flavors and adds a tempting crust. Remove the beef and set it aside for a moment.

In the same pot, toss in the sliced onions and minced garlic. Sauté them until the onions turn translucent; this should take just a few minutes. Next, add in the carrots and celery, giving them about five minutes to start softening.

Pour in the beef broth and red wine, then take a moment to scrape the bottom of the pot. This deglazing process incorporates all those flavorful brown bits into your sauce. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and the bay leaves. Mix it all together until the tomato paste is fully incorporated.

Gently nestle the roast back into the pot, ensuring it's mostly submerged in the liquid. Cover the Dutch oven with a lid and slide it into your preheated oven. Now, let it braise for 3 to 4 hours. You'll know it's ready when the meat is fall-apart tender.

Before serving, fish out the bay leaves — they've done their job! Serve the roast hot, spooning the rich sauce over each portion.

Why You'll Love This Recipe

  • Effortlessly tender beef that melts in your mouth.
  • Aromatic herbs elevate the flavor to a whole new level.
  • Requires minimal prep, making it ideal for busy days.
  • Perfect for family gatherings or a cozy dinner at home.

Ingredients

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

Step-by-step Instructions

1. Preheat the oven to 300°F (150°C).
2. Season the beef chuck roast with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.
4. In the same pot, add sliced onions and minced garlic. Sauté until the onions are translucent.
5. Stir in the carrots and celery, cooking for an additional 5 minutes.
6. Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze.
7. Add tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
8. Return the roast to the pot, cover, and transfer to the oven.
9. Braise for 3-4 hours or until the meat is tender and easily pulls apart with a fork.
10. Remove the bay leaves before serving.

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