Classic Herb & Garlic Pot Roast

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Classic Herb & Garlic Pot Roast

  • Prep time: 20 minutes

  • Cook time: 3 hours 30 minutes

  • Total time: 3 hours 50 minutes

  • Servings: 6

Ingredients

  • 3 lbs beef chuck roast, well-marbled

  • 1 lb baby gold or red potatoes, halved if large

  • 3 large carrots, peeled and cut into 2-inch chunks

  • 1 cup pearl onions (or 1 large yellow/red onion, quartered)

  • 6 cloves garlic, smashed

  • 2 tbsp tomato paste

  • 2 cups low-sodium beef broth

  • 2 tbsp olive oil

  • 3 sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • 2 dried bay leaves

  • 1½ tsp kosher salt (adjust to taste)

  • 1 tsp freshly cracked black pepper

Step-by-Step Instructions

  1. Prep and Season: Preheat your oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels. Season all sides generously with salt and black pepper.

  2. Hard Sear: Heat the olive oil in a large, heavy Dutch oven over medium-high heat. Once shimmering, add the roast and sear without moving for 4–5 minutes per side until a deep, dark crust forms. Transfer the beef to a plate.

  3. Aromatics & Deglaze: Lower heat to medium. Add smashed garlic and tomato paste to the residual fat in the pot; stir for 1 minute until fragrant. Pour in ½ cup of the beef broth, scraping up all the browned bits (fond) stuck to the bottom of the pan with a wooden spoon.

  4. Assemble: Return the beef to the center of the pot. Arrange the potatoes, carrots, and onions around the meat. Pour in the remaining 1½ cups beef broth (liquid should reach about one-third up the roast). Lay the fresh rosemary, thyme sprigs, and bay leaves across the top.

  5. Slow Braise: Cover with a tight-fitting lid and place in the oven. Braise at 325°F (165°C) for 3 to 3.5 hours, until the beef is meltingly fork-tender and shreds with no resistance.

  6. Rest & Serve: Discard the herb stems and bay leaves. Skim excess surface fat from the cooking liquid. Shred or slice the beef, arrange alongside the tender vegetables, and spoon the rich pan juices generously over top.

Slow Cooker / Crockpot Conversion

  • Sear the beef and deglaze the pan as directed in steps 1–3, then transfer everything into a 6-quart slow cooker.

  • Cook on Low for 8–9 hours or High for 5–6 hours until fall-apart tender.