Hearty Herb-Infused Pot Roast
This mouthwatering traditional pot roast features tender beef, roasted vegetables, and a rich gravy infused with aromatic herbs. The slow cooking process enhances flavors, creating a comforting and satisfying centerpiece. Serve this delightful dish at your next gathering and watch your guests savor every bite of this classic comfort food.
ingredients
- 1 (8 lb) beef chuck roast
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 onions, halved and sliced
- 6 carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
- 2 pounds baby potatoes, halved
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 bay leaves
- 6 cups beef broth
- Salt and black pepper, to taste
steps
- 1.
Preheat the oven to 325°F (165°C).
- 2.
Season the beef roast generously with salt and black pepper.
- 3.
Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
- 4.
Sear the roast on all sides until well-browned, then remove it from the pot and set aside.
- 5.
Reduce the heat to medium and add the garlic, onions, carrots, and celery to the pot. Sauté until the vegetables begin to soften.
- 6.
Add the baby potatoes, rosemary, thyme, and bay leaves to the pot. Stir well to combine.
- 7.
Return the seared roast to the pot and pour in the beef broth. The roast should be mostly submerged.
- 8.
Cover the pot with a lid and transfer it to the preheated oven.
- 9.
Cook the pot roast for about 4-5 hours, or until the beef is fork-tender.
- 10.
Carefully remove the pot from the oven and transfer the roast to a cutting board. Allow it to rest for a few minutes before slicing.
- 11.
Strain the cooking liquid to remove any solids and skim off any excess fat. Return the liquid to the pot and cook on the stovetop over medium heat until it reduces and thickens to form a tasty gravy.
- 12.
Serve the sliced pot roast with roasted vegetables and drizzle with the flavorful gravy.
