Herb Pot Roast and Vegetables

Experience the ultimate comfort food with this Herb Pot Roast and Vegetables recipe, a hearty one-pot dish perfect for cozy family dinners or special occasions. This slow-cooked masterpiece features tender beef chuck roast infused with the fragrant flavors of fresh thyme, rosemary, and a splash of dry red wine. Complemented by a medley of caramelized carrots, parsnips, and red potatoes, this dish is as wholesome as it is flavorful. The golden-brown sear on the beef locks in the juices, while the rich, homemade gravy ties everything together in a luxurious symphony of flavor. With its melt-in-your-mouth texture and rustic charm, this pot roast recipe is a timeless favorite that's sure to impress. Perfect for meal prep or serving a crowd, it's a dish your family will request on repeat!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 garlic cloves
• 4 medium carrots
• 2 medium parsnips
• 1.5 pounds red potatoes
• 3 cups beef broth
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 tablespoon cornstarch
• 2 tablespoons water (for cornstarch slurry)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef chuck roast dry with paper towels. Rub the entire surface of the roast with 2 teaspoons of salt and 1 teaspoon of black pepper.

Step 3

Lightly dust the roast with 2 tablespoons of all-purpose flour, shaking off any excess.

Step 4

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.

Step 5

Peel and slice the yellow onion into thick wedges. Mince the garlic cloves.

Step 6

In the same Dutch oven, add the onions and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional minute, stirring frequently.

Step 7

Peel and cut the carrots and parsnips into large chunks. Halve or quarter the red potatoes, depending on their size.

Step 8

Add the carrots, parsnips, and potatoes to the Dutch oven with the onions and garlic. Stir for 2-3 minutes to evenly coat in the oil and flavors.

Step 9

Stir in 2 tablespoons of tomato paste, cooking for another minute.

Step 10

Pour in 1 cup of dry red wine, scraping the bottom of the Dutch oven to deglaze any browned bits. Allow the wine to reduce by half, about 3-4 minutes.

Step 11

Pour in 3 cups of beef broth and bring the mixture to a simmer.

Step 12

Nestle the seared roast back into the Dutch oven. Add 4 sprigs of fresh thyme, 2 sprigs of fresh rosemary, and 1 bay leaf to the pot.

Step 13

Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3 1/2 to 4 hours, or until the beef is tender and easily shreds with a fork. Turn the roast halfway through cooking for even flavor distribution.

Step 14

Remove the roast and vegetables from the Dutch oven. Discard the thyme, rosemary, and bay leaf. Place the roast and vegetables on a serving platter and tent them with foil to keep warm.

Step 15

To make the gravy, skim off excess fat from the liquid in the Dutch oven. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Stir the slurry into the liquid and simmer on the stovetop over medium heat until the gravy thickens, about 3-5 minutes.

Step 16

Slice or shred the roast and serve with the vegetables. Drizzle with the rich gravy and garnish with additional thyme or rosemary if desired.

Nutrition Facts

Serving size	3775.7 grams (3775.7g)

Amount per serving	% Daily Value*
Calories	4917

Total Fat 310.10g	398%
Saturated Fat 116.30g	582%
Polyunsaturated Fat 4.80g
Cholesterol 1025mg	342%
Sodium 8764mg	381%
Total Carbohydrate 233.20g	85%
Dietary Fiber 34.50g	123%
Total Sugars 43.60g
Protein 278.10g	556%

Vitamin D 0IU	0%
Calcium 546mg	42%
Iron 49mg	270%
Potassium 9497mg	202%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 23.0%

Carbs: 19.3%