Herbed Pot Roast

Tender, flavorful, and infused with aromatic herbs, this Herbed Pot Roast is the ultimate comfort food for any occasion. Made with a juicy, slow-braised beef chuck roast nestled in a rich broth of beef stock, garlic, and optional red wine, this dish is elevated with the earthy goodness of fresh rosemary and thyme. Perfectly paired with hearty vegetables like baby potatoes, carrots, celery, and caramelized onions, every bite offers the perfect balance of savory and subtly sweet flavors. This one-pot wonder is oven-cooked to tender perfection, making it an ideal centerpiece for family dinners or holiday feasts. With simple ingredients and minimal prep, this recipe is both beginner-friendly and impressively delicious. Serve it with a ladle of its savory cooking liquid, and watch it disappear from plates!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 6

Ingredients

• 3 pounds boneless beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 4 medium carrots, peeled and cut into chunks
• 3 stalks celery stalks, cut into chunks
• 4 cloves garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 leaf bay leaf
• 1 pound baby potatoes, halved

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef chuck roast dry with paper towels and season it generously on all sides with salt and black pepper.

Step 3

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Step 4

Sear the roast on all sides until it forms a golden-brown crust, approximately 4-5 minutes per side. Remove the roast and set it aside.

Step 5

Lower the heat to medium and add the sliced onion, carrots, and celery to the pot. Sauté for 5-6 minutes until softened and slightly caramelized.

Step 6

Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.

Step 7

Add the beef broth, red wine (if using), and tomato paste to the pot. Scrape the bottom of the pot with a wooden spoon to deglaze and release any browned bits for flavor.

Step 8

Nestle the seared roast back into the pot, ensuring it is partially submerged in the liquid.

Step 9

Add the rosemary, thyme, and bay leaf to the pot, tucking them around the roast.

Step 10

Cover the pot with a lid and transfer it to the preheated oven. Roast for 2 1/2 to 3 hours, or until the beef is fork-tender.

Step 11

About 45 minutes before the cooking time is complete, add the baby potatoes to the pot, submerging them partially in the liquid.

Step 12

Once the beef is tender and the vegetables are cooked through, remove the pot from the oven.

Step 13

Discard the herb sprigs and bay leaf before serving.

Step 14

Serve the pot roast with the vegetables and a generous ladle of the flavorful cooking liquid. Optionally, garnish with fresh herbs for presentation.

Nutrition Facts

Serving size	3212.9 grams (3212.9g)

Amount per serving	% Daily Value*
Calories	4495

Total Fat 303.00g	388%
Saturated Fat 114.10g	571%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 7710mg	335%
Total Carbohydrate 145.90g	53%
Dietary Fiber 26.10g	93%
Total Sugars 32.00g
Protein 267.70g	535%

Vitamin D 0IU	0%
Calcium 483mg	37%
Iron 45mg	249%
Potassium 8124mg	173%

*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: 62.2%

Protein: 24.4%

Carbs: 13.3%