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Garlic Herb Pot Roast

This Garlic Herb Pot Roast is a slow-cooked beef dish featuring a tender, melt-in-the-mouth texture. The roast is coated with a fragrant crust of garlic and fresh herbs that develops during braising, resulting in a visually appealing, crispy exterior and flavorful, tender meat inside.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds beef chuck roast well-trimmed
  • 4 cloves garlic minced
  • 2 tablespoons fresh thyme chopped
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 2 cups beef broth
  • Salt and pepper to taste

Equipment

  • Heavy-bottomed Dutch oven or large ovenproof pot
  • Sharp knife

Method
 

  1. Preheat your oven to 325°F (165°C). Pat the beef chuck roast dry with paper towels to help it sear properly. Rub the meat with salt and pepper for seasoning.
  2. Heat a heavy-bottomed Dutch oven over medium-high heat, then add olive oil. Once shimmering, place the beef roast in the pan and sear each side until deeply golden brown, about 4-5 minutes per side, releasing wonderful aromas.
  3. Remove the browned beef and set aside. In the same pot, add sliced onions and sauté until translucent and fragrant, about 3 minutes.
  4. Add minced garlic, chopped thyme, and rosemary to the onions, stirring continuously until the garlic turns fragrant, about 1 minute. This creates the aromatic crust that will develop during slow cooking.
  5. Return the beef to the pot, placing it on top of the onion and herb mixture. Pour in the beef broth around the meat, filling the bottom of the pot about halfway up.
  6. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Roast for 3 to 4 hours, or until the beef is fork-tender and easily pulls apart, filling your kitchen with enticing aromas.
  7. Once cooked, carefully remove the pot from the oven. Let the roast rest for about 15 minutes, allowing the juices to redistribute for maximum tenderness and flavor.
  8. Slice or shred the beef as desired, revealing a tender, juicy interior with a beautifully developed garlic and herb crust. Serve hot, spooning the flavorful gravy over the meat.

Notes

For an even richer flavor, add a splash of red wine to the broth before roasting. Adjust herb quantities to your taste—more thyme for earthiness, more rosemary for a piney note. Leftovers are excellent shredded into sandwiches or served over mashed potatoes.