Garlic Herb Pot Roast with Potatoes and Carrots

Garlic Herb Pot Roast with Potatoes and Carrots

Prep Time: 20 minutes
Cook Time: 3–3½ hours
Servings: 6–8

Ingredients

• 3½–4 lb beef chuck roast
• 1½ lb baby potatoes
• 4 large carrots, cut into thick pieces
• 2 tbsp olive oil
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 5 garlic cloves, minced
• 1 large onion, sliced
• 2 tbsp tomato paste
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar, optional
• 2 tbsp butter, melted
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 325°F (165°C).
2. Pat the chuck roast dry with paper towels. Season it generously on all sides with salt, black pepper, garlic powder, smoked paprika, thyme, and rosemary.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Add the roast and sear for about 4–5 minutes per side, until a deep golden-brown crust forms. Transfer the roast to a plate.
4. Add the sliced onion to the same pot and cook for 3–4 minutes, stirring occasionally, until slightly softened. Add the minced garlic and cook for another 30 seconds.
5. Stir in the tomato paste and cook for about 1 minute. Pour in the beef broth, Worcestershire sauce, balsamic vinegar, and brown sugar. Scrape the bottom of the pot to release all the flavorful browned bits.
6. Return the seared roast to the Dutch oven. The cooking liquid should reach approximately halfway up the sides of the meat.
7. Cover the pot tightly with the lid and transfer it to the preheated oven. Braise for about 2 hours.
8. Carefully remove the pot from the oven. Arrange the baby potatoes and carrot pieces around the roast, then spoon some of the flavorful cooking liquid over the vegetables.
9. Cover again and return to the oven for another 60–90 minutes, or until the beef is fork-tender and the potatoes and carrots are completely cooked through.
10. For a darker, caramelized finish, remove the lid during the final 15–20 minutes of cooking. Brush the top of the roast with melted butter and spoon some of the concentrated pan juices over it.
11. Remove the pot from the oven. Transfer the roast to a cutting board and allow it to rest for 10–15 minutes before slicing or pulling it into large tender pieces.
12. Arrange the beef with the roasted potatoes and carrots. Spoon plenty of the rich pan gravy over everything and finish with freshly chopped parsley.

Tips

Chuck roast is an excellent choice for pot roast because its marbling and connective tissue become incredibly tender during slow cooking.

Cut the carrots into large, thick pieces and leave small baby potatoes whole so the vegetables hold their shape during the long cooking time.

For even deeper flavor, sear the beef until it develops a rich brown crust before adding the braising liquid.

If you prefer thicker gravy, transfer the cooked beef and vegetables to a serving platter. Simmer the remaining cooking liquid on the stovetop for several minutes until it reduces and reaches your preferred consistency.

Always allow the roast to rest before slicing so the meat stays juicy and tender.

Storage

Store leftover pot roast, potatoes, carrots, and gravy together in an airtight container in the refrigerator for up to 3–4 days.

Reheat gently on the stovetop or in a covered baking dish with some of the gravy to prevent the beef from drying out.

For longer storage, place the cooled beef and gravy in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.