Garlic Herb Beef Pot Roast

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

Ingredients

3–4 pounds beef chuck roast
2 tablespoons olive oil
1½ teaspoons salt, divided
1 teaspoon black pepper
1 large onion, cut into wedges
6 garlic cloves, minced
2 tablespoons tomato paste
3 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 bay leaves
1½ pounds baby potatoes, halved if large
4 large carrots, cut into thick pieces
2 tablespoons chopped fresh parsley

Optional Gravy

1 tablespoon cornstarch
1 tablespoon cold water

Instructions

Step 1: Prepare the beef.
Preheat the oven to 325°F (163°C). Pat the chuck roast dry with paper towels. Season all sides with 1 teaspoon salt and the black pepper.

Step 2: Sear the roast.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef for 3–4 minutes per side until deeply browned. Transfer to a plate.

Step 3: Build the flavor.
Reduce the heat to medium. Add the onion and cook for 3 minutes. Stir in the garlic and tomato paste, cooking for another minute.

Step 4: Add the braising liquid.
Pour in the beef broth and scrape the browned bits from the bottom of the pot. Stir in the Worcestershire sauce, rosemary, thyme, and bay leaves.

Step 5: Begin roasting.
Return the beef and any collected juices to the pot. The liquid should reach roughly halfway up the roast; add a little more broth if needed. Bring to a gentle simmer, cover tightly, and place in the oven for 2 hours.

Step 6: Add the vegetables.
Arrange the potatoes and carrots around the beef. Sprinkle with the remaining ½ teaspoon salt. Cover and cook for another 1–1½ hours, until the vegetables are tender and the beef pulls apart easily with a fork. A larger roast may need additional time.

Step 7: Rest the roast.
Transfer the beef and vegetables to a serving platter. Cover loosely and let the beef rest for 15 minutes. Remove and discard the bay leaves.

Step 8: Finish the sauce.
Skim excess fat from the cooking liquid. Simmer uncovered for 5–10 minutes to concentrate the flavor. For thicker gravy, mix the cornstarch with cold water, stir into the simmering liquid, and cook for 1–2 minutes.

Step 9: Serve.
Slice the beef against the grain or pull it into large pieces. Spoon the garlic herb gravy over the beef and vegetables, then sprinkle with parsley.

Tips

Choose chuck roast: Its connective tissue softens during slow braising, creating tender meat.
Check tenderness: If the beef is still firm, cover and cook in additional 20–30-minute intervals.
Keep the lid tight: A well-sealed pot helps retain moisture.
Cut vegetables thickly: Large pieces hold their shape during cooking.
Use fresh herbs if preferred: Replace the dried herbs with 2 rosemary sprigs and 5–6 thyme sprigs; remove the stems before serving.

Storage

Refrigerate the beef, vegetables, and gravy in airtight containers within 2 hours of cooking. Keep refrigerated for 3–4 days, or freeze for up to 3 months for best quality.

Reheat covered with a splash of broth until heated throughout, reaching 165°F (74°C).

Serving Ideas

Serve with the roasted potatoes and carrots for a complete meal.
Add steamed green beans or a crisp green salad.
Pair with crusty bread to soak up the gravy.
Use leftover beef in sandwiches, wraps, or rice bowls.

Nutrition Benefits

Beef provides protein, iron, zinc, and vitamin B12. Carrots contribute beta-carotene, while potatoes provide potassium and some fiber, especially with their skins left on.

Estimated nutrition per serving, based on 8 servings:
Calories: 470–550 | Protein: 38–44 g | Carbohydrates: 25–30 g | Fat: 23–30 g

Values vary depending on the roast’s size, fat content, and portion of gravy.

Q&A

Can I make this in a slow cooker?
Yes. Sear the beef and prepare the onion mixture first. Transfer everything to a slow cooker, reducing the broth to 2 cups. Cook on LOW for approximately 8–10 hours, until fork-tender.

Can I leave out the potatoes?
Yes. Serve the roast with mashed potatoes, rice, or another side instead.

Why is my pot roast tough?
Chuck roast usually needs more braising time when it remains tough. Check that there is enough liquid, cover tightly, and continue cooking.

Can I make it ahead?
Yes. Refrigerate it with the cooking juices and reheat gently the next day. Chilling also makes it easier to remove excess fat from the sauce.