Today, I’m excited to share with you my favorite recipe for a herb-infused pot roast that’s sure to become a family favorite.
Pot Roast Recipe
Ingredients
- 3-4 lb beef chuck roast
- 2 tbsp olive oil
- 2 large onions, roughly chopped
- 4 carrots, cut into 2-inch pieces
- 3 green peppers, sliced
- 4 medium potatoes, quartered
- 1 cup red wine (I prefer a bold Cabernet Sauvignon)
- 2 cups beef broth
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
Let’s Get Cooking!
- Prep the roast: Pat the beef chuck dry with paper towels and season generously with salt and pepper. This step is crucial for a beautifully browned exterior!
- Sear to perfection: Heat your Dutch oven over medium-high heat. Add olive oil and once it’s shimmering, carefully place the roast in the pot. Sear each side for about 3-4 minutes until you’ve got a gorgeous golden-brown crust. Remove the roast and set aside.
- Vegetable medley: In the same pot, add onions, carrots, and green peppers. Sauté for about 5 minutes until they start to soften and caramelize. The aroma at this point is simply intoxicating!
- Wine time: Pour in the red wine, scraping the bottom of the pot to release all those flavorful bits. Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the flavors to concentrate.
- Herb infusion: Add the beef broth, minced garlic, rosemary, thyme, and bay leaves. Stir to combine, then nestle the seared roast back into the pot.
- Low and slow: Cover the Dutch oven and transfer it to a preheated 325°F (165°C) oven. Let it cook for about 2.5 hours, until the meat is starting to become tender.
- Potato party: Add the quartered potatoes to the pot, pushing them down into the liquid. Cover and cook for another 45 minutes to an hour, until the potatoes are tender and the meat is fall-apart delicious.
Tips for Pot Roast Perfection
- Choose the right cut: Chuck roast is ideal for pot roast because it has beautiful marbling that becomes melt-in-your-mouth tender when cooked low and slow.
- Don’t rush the sear: A good sear is the foundation of flavor. Take your time to develop a deep, golden crust on all sides of the roast.
- Let it rest: After cooking, allow the roast to rest for 15-20 minutes before slicing. This helps the juices redistribute, ensuring every bite is succulent and flavorful.
Serving Suggestions
While this pot roast is a meal in itself, I love to serve it with a side of creamy mashed potatoes to soak up all that heavenly gravy. A crisp green salad with a tangy vinaigrette provides a refreshing contrast to the rich, savory flavors of the roast.
For a truly indulgent experience, serve thick slices of crusty bread on the side. There’s nothing quite like using a piece of bread to mop up the last bits of gravy on your plate!
As the days grow shorter and the air gets crisper, there’s no better time to gather your loved ones around the table for a comforting meal.
Why not make this weekend special with a Dutch oven pot roast? Your kitchen will be filled with aromas, and your family will thank you for the delicious comfort food. Don’t forget to share your pot roast success stories in the comments below – I’d love to hear how this recipe becomes part of your family traditions!
Happy cooking, and may your home be filled with the warmth of good food and great company!
