Description
This classic Pot Roast recipe delivers a tender, flavorful beef roast slow-cooked with aromatic herbs and hearty vegetables. Perfect for cozy family dinners, the chuck roast is seared to lock in juices and then oven-roasted low and slow with carrots, onions, and beef broth until meltingly tender.
Ingredients
Scale
Beef and Seasoning
- 1 whole chuck roast (about 3 to 5 pounds)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, peeled and cut into large chunks
- Optional: 2 to 3 garlic cloves, smashed
Liquids and Herbs
- 2 cups beef broth
- 2 to 3 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme
Instructions
- Preheat oven and season roast: Preheat your oven to 275°F (135°C). Pat the chuck roast dry with paper towels and season all over with 2 teaspoons of salt and 1 teaspoon of black pepper to enhance flavor.
- Sear the roast: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Once hot, sear the chuck roast for 2 to 3 minutes on each side until a rich brown crust forms. Remove the roast and set it aside on a plate.
- Sauté vegetables: Place the halved onions cut side down in the Dutch oven and cook for 2 minutes until slightly browned. Do the same with the carrot chunks. Remove both onions and carrots and set aside with the roast.
- Deglaze and assemble: Pour a splash of beef broth into the pot to deglaze it, scraping up any browned bits from the bottom with a wooden spoon for extra flavor. Return the roast to the pot and arrange the onions and carrots around it evenly.
- Add broth and herbs: Pour in the remaining beef broth, then add the rosemary, thyme, and optional smashed garlic cloves to infuse the roast with aromatic herbs.
- Slow roast: Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 3 to 4 hours, or until the beef is tender enough to shred easily with a fork.
- Rest and serve: Remove the Dutch oven from the oven and let the roast rest for 10 minutes. Slice or shred the meat and serve it with the roasted vegetables and pan juices for a hearty meal.
Notes
- You can use dried herbs if fresh are unavailable, but fresh rosemary and thyme offer the best flavor.
- Resting the roast after cooking allows juices to redistribute for a moister cut of meat.
- Using a Dutch oven is ideal for this slow-roasting method because it retains moisture and evenly distributes heat.
- Adjust cooking time depending on the roast size; larger roasts may need extra cooking time for optimal tenderness.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
