Description
A simple recipe for a tender pot roast flavored with garlic and herbs.
Ingredients
Scale
- 3 lb beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, cut into wedges
- 4 carrots, cut into 2-inch pieces
- 4 celery stalks, cut into 2-inch pieces
- 6 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
Instructions
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until well browned, about 3-4 minutes per side. Remove the roast and set aside.
- Add the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Return the roast to the Dutch oven. Pour the beef broth around the roast. The liquid should come about halfway up the side of the roast.
- Bring the liquid to a simmer, then cover the Dutch oven tightly with a lid.
- Transfer the Dutch oven to a preheated oven at 325°F (160°C).
- Braise for 3 to 4 hours, or until the roast is fork-tender.
- Remove the roast and vegetables. Let the roast rest for 10 minutes before slicing or shredding. Skim any excess fat from the liquid and serve the liquid as a sauce.
Notes
- For extra flavor, rub the garlic and herbs into the roast the night before cooking.
- If you do not have a Dutch oven, you can use an oven-safe pot with a tight-fitting lid.
- Shredding the meat works well for serving over mashed potatoes.
- Prep Time: 20 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 5 oz meat + vegetables)
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 48
- Cholesterol: 140
Keywords: pot roast, beef, slow cooked, garlic, herbs, comfort food, oven roast