Herb Pot Roast and Vegetables
Experience the ultimate comfort food with this Herb Pot Roast and Vegetables recipe, a hearty one-pot dish perfect for cozy family dinners or special occasions. This slow-cooked masterpiece features tender beef chuck roast infused with the fragrant flavors of fresh thyme, rosemary, and a splash of dry red wine. Complemented by a medley of caramelized carrots, parsnips, and red potatoes, this dish is as wholesome as it is flavorful. The golden-brown sear on the beef locks in the juices, while the rich, homemade gravy ties everything together in a luxurious symphony of flavor. With its melt-in-your-mouth texture and rustic charm, this pot roast recipe is a timeless favorite that's sure to impress. Perfect for meal prep or serving a crowd, it's a dish your family will request on repeat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 4 medium carrots
- 2 medium parsnips
- 1.5 pounds red potatoes
- 3 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels. Rub the entire surface of the roast with 2 teaspoons of salt and 1 teaspoon of black pepper.
Lightly dust the roast with 2 tablespoons of all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
Peel and slice the yellow onion into thick wedges. Mince the garlic cloves.
In the same Dutch oven, add the onions and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional minute, stirring frequently.
Peel and cut the carrots and parsnips into large chunks. Halve or quarter the red potatoes, depending on their size.
Add the carrots, parsnips, and potatoes to the Dutch oven with the onions and garlic. Stir for 2-3 minutes to evenly coat in the oil and flavors.
Stir in 2 tablespoons of tomato paste, cooking for another minute.
Pour in 1 cup of dry red wine, scraping the bottom of the Dutch oven to deglaze any browned bits. Allow the wine to reduce by half, about 3-4 minutes.
Pour in 3 cups of beef broth and bring the mixture to a simmer.
Nestle the seared roast back into the Dutch oven. Add 4 sprigs of fresh thyme, 2 sprigs of fresh rosemary, and 1 bay leaf to the pot.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3 1/2 to 4 hours, or until the beef is tender and easily shreds with a fork. Turn the roast halfway through cooking for even flavor distribution.
Remove the roast and vegetables from the Dutch oven. Discard the thyme, rosemary, and bay leaf. Place the roast and vegetables on a serving platter and tent them with foil to keep warm.
To make the gravy, skim off excess fat from the liquid in the Dutch oven. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Stir the slurry into the liquid and simmer on the stovetop over medium heat until the gravy thickens, about 3-5 minutes.
Slice or shred the roast and serve with the vegetables. Drizzle with the rich gravy and garnish with additional thyme or rosemary if desired.
Nutrition Facts
Calories |
4917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.1 g | 398% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1025 mg | 342% | |
| Sodium | 8764 mg | 381% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 43.6 g | ||
| Protein | 278.1 g | 556% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 48.6 mg | 270% | |
| Potassium | 9497 mg | 202% | |
*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.
