Slow Braised Garlic Herb Pot Roast with Vegetables
This slow braised garlic herb pot roast is a comforting classic made with tender beef chuck, aromatic vegetables, and a rich savory broth. Slowly cooked in the oven, the beef becomes fork-tender while potatoes and carrots absorb the deep flavors of garlic, herbs, red wine, and beef broth.
Equipment
- Dutch oven or heavy oven-safe pot
- tongs
- cutting board
- chef’s knife
- wooden spoon
Ingredients
- 3–3.5 lb beef chuck roast
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- 1 large yellow onion, sliced
- 3 carrots, cut into large pieces
- 2 celery stalks, chopped
- 5 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup dry red wine
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 4 medium Yukon gold potatoes, peeled and cut into chunks
- 2 carrots, cut into thick pieces
- 2 tbsp butter
- 1 tbsp flour (optional, for thickening)
- 2 tbsp fresh parsley, chopped
Instructions
- Remove the beef from the refrigerator about 20 minutes before cooking. Pat the roast dry with paper towels and season all sides with salt, black pepper, paprika, thyme, and rosemary.
- Preheat the oven to 160°C (325°F). Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for about 4–5 minutes on each side until a deep golden crust forms, then remove and set aside.
- In the same pot, add the sliced onion, carrots, and celery. Cook for 5–6 minutes until they begin to soften. Add the smashed garlic and cook for another minute, then stir in the tomato paste and cook briefly to deepen the flavor.
- Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release the browned bits. Let the wine simmer for about 3 minutes to reduce slightly.
- Add the beef broth, Worcestershire sauce, and bay leaves. Return the seared roast to the pot so the liquid comes about halfway up the meat. Bring the mixture to a gentle simmer.
- Cover the pot and transfer it to the oven. Braise for about 2 hours. Add the potatoes and additional carrots, spooning some of the liquid over them, then return the pot to the oven and cook another 1–1½ hours until the beef is fork-tender.
- Remove the roast and vegetables to a serving platter. If a thicker sauce is desired, simmer the liquid on the stove and whisk in a paste made from butter and flour. Cook for 2–3 minutes until slightly thickened and adjust seasoning if needed.
- Slice or gently shred the pot roast and arrange it with the vegetables. Spoon the sauce over the top and sprinkle with fresh chopped parsley before serving warm.
Notes
Chuck roast works best because it becomes very tender during long cooking. If the roast is not fork-tender after the suggested cooking time, continue cooking for another 20–30 minutes. The flavor improves even more the next day, making this an excellent make-ahead meal. Store leftovers in the refrigerator for up to 4 days or freeze portions with sauce for up to 3 months.