Tender Herb Pot Roast
1. Overview
This pot roast cooks slowly until the beef is tender enough to slice easily, while carrots, potatoes and onions soak up the savory cooking juices. Garlic, rosemary and thyme add a simple herb flavor without overpowering the beef. It takes some time in the oven, but most of the cooking is hands-off.
Why You'll Love It
- ✓ Tender Braised Beef: Slow oven cooking turns a beef chuck roast into tender slices with plenty of savory flavor.
- ✓ Soft Vegetables: Potatoes, carrots and onions cook right alongside the roast and absorb the flavorful broth.
- ✓ Simple Herb Gravy: The cooking liquid becomes a rich brown gravy that works well spooned over both the beef and vegetables.
2. Ingredients
- 1.5 kg Beef chuck roast
- 2 tbsp Olive oil
- 2 tsp Salt, divided
- 1 tsp Black pepper
- 1 large Yellow onion, cut into wedges
- 4 cloves Garlic, minced
- 3 tbsp All-purpose flour
- 500 ml Beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Tomato paste
- 500 g Baby potatoes, halved
- 350 g Carrots, peeled and cut into large pieces
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 Bay leaves
- 1 tbsp Fresh parsley, chopped
3. Instructions
10 StepsPreheat the oven to 160°C / 325°F. Pat the beef chuck roast dry with paper towels. Season all sides with 1½ teaspoons of the salt and the black pepper.
Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Add the beef and sear for 4–5 minutes on each side until deeply browned. Transfer the roast to a plate.
Lower the heat to medium. Add the onion and cook for 3–4 minutes until it starts to soften. Add the garlic and tomato paste and cook for about 1 minute.
Sprinkle the flour over the onions and stir for 1 minute. Slowly pour in the beef broth while scraping the browned bits from the bottom of the Dutch oven. Stir in the Worcestershire sauce.
Return the beef to the pot. Add the rosemary, thyme and bay leaves. The liquid should come about one-third to halfway up the sides of the roast.
Cover the Dutch oven with its lid and place it in the preheated oven. Cook for 2 hours.
Carefully remove the pot from the oven. Add the potatoes and carrots around the roast. Cover again and return to the oven for 45–60 minutes, until the beef is very tender and the vegetables can be easily pierced with a fork.
Remove the Dutch oven from the oven and let the roast rest uncovered for 10–15 minutes. Remove the rosemary stems, thyme stems and bay leaves.
Transfer the beef to a cutting board and slice it against the grain. If the gravy seems thin, place the Dutch oven over medium heat and simmer the cooking liquid for a few minutes until it reaches the desired consistency.
Arrange the sliced beef and vegetables on a serving platter. Spoon the herb gravy over the beef and vegetables and finish with the chopped parsley.
