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Garlic Herb Pot Roast

Garlic Herb Pot Roast: Savory Comfort for Family Feasts

Garlic Herb Pot Roast is a tender and flavorful dish that ignites conversations and brings loved ones together.
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Prep Time 20 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 1 piece Chuck Roast The star of the dish, known for its tenderness through slow cooking.
  • 4 cloves Garlic Freshly minced will give the best results.
  • 1 tablespoon Fresh Herbs (Rosemary, Thyme, Oregano) Essential for earthy depth.
  • 1 teaspoon Salt Enhances all the flavors beautifully.
  • 1 teaspoon Black Pepper Enhances all the flavors beautifully.
  • 1 teaspoon Smoked Paprika Adds a delightful smoky twist.
  • 2 tablespoons Olive Oil Necessary for searing.
For the Aromatic Base
  • 1 medium Onion Creates a fragrant foundation.
  • 2 stalks Celery Creates a fragrant foundation.
  • 2 tablespoons Tomato Paste Cook slightly to intensify flavor.
For Deglazing
  • 1 cup Red Wine or Beef Broth Used to scrape up delicious bits from the pot.
  • 2 tablespoons Balsamic Vinegar Adds a tangy kick.
For the Vegetables
  • 4 medium Carrots Soak up the delightful broth flavors.
  • 4 medium Potatoes Soak up the delightful broth flavors.

Equipment

  • Dutch oven
  • Slow Cooker
  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Prep the Roast: Begin by patting the chuck roast dry with paper towels. Season all sides with salt, black pepper, and smoked paprika. Mince the garlic and chop the herbs, then rub over the roast.
  2. Sear the Roast: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove and set aside.
  3. Sauté Vegetables: In the same pot, add chopped onions and celery, stirring for about 3 minutes until softened. Incorporate the tomato paste and stir for an additional minute.
  4. Deglaze: Pour in red wine or beef broth to deglaze the pot, scraping browned bits. Simmer for about 2 minutes.
  5. Combine Ingredients: Return the roast to the pot, adding enough broth to cover. Drizzle balsamic vinegar, and layer in sliced carrots and quartered potatoes.
  6. Cook: Cover and bake at 325°F for 3-4 hours, or cook in a slow cooker on low for 8 hours, or pressure cook in an Instant Pot for 60-75 minutes.
  7. Finish: Remove the pot roast from heat and let it rest for 15 minutes before slicing. Serve warm with vegetables and broth.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For best texture, aim for longer, low cooking. Don't skip deglazing as it elevates flavor. Allow roast to rest before slicing for juiciness.

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