Herb Crusted Chuck Roast
Elevate your comfort food game with this Herb Crusted Chuck Roast, a tender, melt-in-your-mouth dish that’s perfect for family dinners or special gatherings. This recipe transforms a humble chuck roast into a gourmet masterpiece with a fragrant crust of fresh rosemary, thyme, parsley, garlic, and Dijon mustard. The crust is seared to perfection, locking in incredible flavors before the roast is slow-braised with hearty carrots, creamy potatoes, and savory beef broth. The result? A rich, herbaceous powerhouse of flavor with fall-apart texture. With minimal prep and a hands-off oven time, this one-pot meal is both elegant and effortless, making it an instant classic in your recipe repertoire. Serve with the braised vegetables and pan juices for a complete, soul-warming dish your family will request again and again!
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Recipe Information
Ingredients
- 3 lbs Chuck roast
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 tbsp Fresh rosemary, finely chopped
- 1 tbsp Fresh thyme, finely chopped
- 2 tbsp Fresh parsley, finely chopped
- 2 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Dijon mustard
- 2 cups Beef broth
- 1 Onion, sliced
- 4 Carrots, peeled and chopped
- 5 Potatoes, quartered
Instructions
Preheat your oven to 325°F (165°C).
Pat the chuck roast dry with paper towels. This step helps the crust adhere better and ensures proper browning.
In a small bowl, mix the minced garlic, rosemary, thyme, parsley, salt, and black pepper.
Rub the chuck roast all over with 2 tablespoons of olive oil. Spread the Dijon mustard evenly across the roast. Then, press the herb mixture onto the mustard-coated roast, ensuring an even crust.
Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Add a drizzle of olive oil, and sear the crust-coated chuck roast on all sides until browned, about 2-3 minutes per side.
Remove the roast temporarily from the skillet and set it aside. Reduce the heat to medium.
In the same skillet, add the sliced onion and cook until softened, about 5 minutes. Place the onions in the bottom of the skillet as a bed for the roast.
Return the roast to the skillet, placing it on top of the onions.
Pour the beef broth into the skillet, ensuring it reaches halfway up the sides of the roast but doesn’t cover the crust.
Add the carrots and potatoes around the roast, ensuring they are submerged in the broth as much as possible.
Cover the skillet with a lid or tightly with foil. Place it in the preheated oven and roast for 3.5-4 hours, or until the chuck roast is tender and easily pulls apart with a fork.
Remove the skillet from the oven and let the roast rest for 15 minutes before carving.
Serve the roast slices with the herb crust, along with the vegetables and the reduced cooking liquid as a sauce.
Nutrition Facts
Calories |
4215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.9 g | 284% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 13024 mg | 566% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 27.5 g | ||
| Protein | 375.1 g | 750% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 508 mg | 39% | |
| Iron | 51.9 mg | 288% | |
| Potassium | 9105 mg | 194% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
