Herb Garlic Beef Roast
Indulge in the rich and comforting flavors of this Herb Garlic Beef Roast, a show-stopping centerpiece that's perfect for hearty family dinners or special occasions. Tender beef chuck roast is infused with a fragrant medley of fresh rosemary, thyme, and garlic, then slow-roasted to perfection in a Dutch oven alongside carrots and potatoes for a full one-pot meal. The recipe showcases a beautiful balance of rustic simplicity and bold flavor, with caramelized onions and savory beef broth creating a succulent jus that doubles as a silky, homemade gravy. With just 20 minutes of prep time and the rest spent letting your oven work its magic, this roast becomes fall-apart tender and irresistibly flavorful. Serve it with the gorgeously roasted vegetables and a drizzle of rich gravy for a comforting, crowd-pleasing feast. Keywords: herb garlic beef roast, slow-roasted beef, Dutch oven recipes, one-pot meal, beef chuck roast recipe, family dinner ideas.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 6 cloves garlic cloves
- 1 medium onion
- 2 cups beef broth
- 4 medium carrots
- 4 medium potatoes
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels, then season it generously with kosher salt and black pepper on all sides.
On a cutting board, finely chop the fresh rosemary and thyme. Mince the garlic cloves, then mix them with the chopped herbs.
Rub the herb-garlic mixture evenly over the beef roast, pressing it gently to adhere.
Heat a large, oven-safe Dutch oven over medium-high heat. Add the olive oil and heat until shimmering.
Sear the beef roast in the Dutch oven, turning occasionally, until browned on all sides. This should take about 10 minutes.
Remove the seared beef roast and set it aside. Add the sliced onion to the pot and sauté for 3-4 minutes until softened.
Deglaze the pot by pouring in 1/2 cup of the beef broth, scraping the browned bits from the bottom with a wooden spoon.
Return the beef roast to the pot. Pour the remaining beef broth around the meat, ensuring it comes halfway up the sides of the roast.
Peel and chop the carrots and potatoes into large chunks. Add them to the pot around the beef roast.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Roast for 2 1/2 to 3 hours, or until the beef is tender and easily pulls apart with a fork.
Once cooked, transfer the beef and vegetables to a serving platter and cover with foil to keep warm.
To make the gravy, strain the cooking liquid into a small saucepan and heat over medium heat.
In a separate bowl, whisk the all-purpose flour with a few tablespoons of cold water to create a slurry.
Slowly whisk the slurry into the hot cooking liquid, simmering for 5-7 minutes until the gravy thickens to your desired consistency.
Slice or shred the beef roast and serve with the roasted vegetables and warm gravy on the side.
Nutrition Facts
Calories |
4699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.4 g | 389% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 3760 mg | 163% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 29.2 g | ||
| Protein | 278.0 g | 556% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 9444 mg | 201% | |
*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.
