Description
Tender, fall-apart beef chuck roast slow-cooked with aromatic vegetables, herbs, and a rich gravy. A classic comfort food perfect for a cozy family dinner.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1.5 lbs Yukon Gold potatoes, quartered
- 1 lb baby carrots
- 2 tablespoons cornstarch (optional, for thickening gravy)
- 2 tablespoons cold water (optional, for thickening gravy)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Season the Roast: Generously season the chuck roast with salt and freshly ground black pepper on all sides.
- Sear the Roast: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast for 3-4 minutes per side, until a deep brown crust forms. Remove the roast from the pot and set it aside.
- Sauté the Aromatics: Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5-7 minutes.
- Add Garlic, Carrots, and Celery: Add the minced garlic, chopped carrots, and chopped celery to the pot. Cook for another 3-5 minutes, stirring frequently, until the vegetables are slightly softened and fragrant.
- Deglaze the Pot: Pour in the diced tomatoes (undrained), beef broth, and red wine (if using). Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add Worcestershire and Balsamic: Stir in the Worcestershire sauce and balsamic vinegar.
- Incorporate Herbs and Spices: Add the dried thyme, dried rosemary, dried oregano, and bay leaf to the pot. Stir to combine all the ingredients.
- Return the Roast: Place the seared roast back into the pot, nestling it among the vegetables and sauce. The liquid should come about halfway up the sides of the roast. If needed, add a little more beef broth to reach this level.
- Bring to a Simmer: Bring the liquid to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and simmer for 3-4 hours, or until the roast is fork-tender. Check the roast periodically to ensure that the liquid hasn’t evaporated completely; add more beef broth if needed.
- Add Potatoes and Carrots: After the roast has been simmering for 3-4 hours, add the quartered Yukon Gold potatoes and baby carrots to the pot. Make sure they are submerged in the liquid as much as possible.
- Continue Simmering: Cover the pot again and continue simmering for another 45-60 minutes, or until the potatoes and carrots are tender and the roast is easily shredded with a fork.
- Remove the Roast and Vegetables: Carefully remove the roast from the pot and place it on a cutting board. Use two forks to shred the roast into bite-sized pieces. Remove the potatoes and carrots from the pot and place them in a serving dish. Discard the bay leaf.
- Strain the Sauce (Optional): If you prefer a smoother gravy, strain the cooking liquid through a fine-mesh sieve into a saucepan. Discard the solids or reserve them to add back to the shredded roast for extra flavor. If you like a rustic gravy, skip this step.
- Skim the Fat: If there is a lot of fat on the surface of the sauce, use a spoon to skim off as much as possible.
- Thicken the Gravy (Optional): In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to simmer and whisk until the gravy has thickened to your desired consistency, about 2-3 minutes. If the gravy becomes too thick, add a little more beef broth to thin it out.
- Season to Taste: Taste the gravy and adjust the seasoning with salt and freshly ground black pepper as needed.
- Assemble and Serve: Place the shredded roast back into the pot with the gravy (or serve the gravy separately). Gently toss to coat the roast with the gravy.
- Garnish: Transfer the shredded roast and vegetables to a serving platter. Garnish with fresh chopped parsley, if desired.
- Enjoy: Serve the Garlic Herb Pot Roast hot with your favorite sides, such as crusty bread, mashed potatoes, or a simple green salad.
Notes
- The red wine is optional but adds a depth of flavor to the sauce.
- Searing the roast is crucial for developing a rich, savory flavor.
- Adjust the cooking time based on the size and thickness of your roast. The roast is done when it’s easily shredded with a fork.
- For a smoother gravy, strain the cooking liquid before thickening.
- Pot roast is even better the next day, as the flavors have had time to meld together.
- Prep Time: 20 minutes
- Cook Time: 240 minutes