Description
Savory garlic herb pot roast celebrates classic American comfort cooking with tender beef infused with rich herbal notes. Hearty ingredients merge into a satisfying meal that nourishes both body and soul.
Ingredients
Scale
- 3.4 lbs (1.54 kg) chuck roast (or brisket)
- 2 sprigs fresh thyme (or 0.5 tbsps dried)
- 2 sprigs fresh rosemary (or 0.5 tbsps dried)
- 1 tbsps olive oil
- 6 cloves garlic, minced
- 1 onion, sliced
- 4 carrots, cut into large chunks
- 3 potatoes, cut into chunks
- 2 celery stalks, chopped
- 2 cups (473 ml) beef broth
- 0.5 cup (118 ml) red wine (optional, adds depth)
- 1 tbsps Worcestershire sauce
- 2 tbsps tomato paste
- 1 tsp balsamic vinegar (optional, for extra flavor)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp onion powder
- 2 tbsps cornstarch
- 0.25 cup (59 ml) cold water
Instructions
- Seasoning: Thoroughly pat chuck roast dry and generously coat with a complex spice blend, ensuring complete coverage for maximum flavor development.
- Searing: Heat a heavy skillet to high temperature, quickly brown the roast on all sides to create a rich, caramelized exterior that seals in juices and intensifies taste.
- Vegetable Preparation: Layer bottom of slow cooker with a vibrant mix of root vegetables, creating a flavorful foundation that will absorb the meat’s rich essences.
- Liquid Infusion: Combine beef broth, Worcestershire sauce, red wine, and balsamic vinegar to create a deeply flavored cooking liquid that will tenderize and enhance the roast’s natural characteristics.
- Cooking Setup: Position seared roast atop vegetable bed, garnish with fresh herb sprigs, and select cooking method – either low temperature for 8-10 hours or high temperature for 4-5 hours until meat becomes incredibly tender and falls apart effortlessly.
- Finishing: Remove roast and vegetables, strain cooking liquid, and rapidly transform into a velvety gravy using a cornstarch slurry technique for a glossy, rich sauce.
- Plating: Slice or shred the roast, arrange with caramelized vegetables, drizzle with prepared gravy, and serve alongside complementary sides like crusty bread or creamy mashed potatoes for a deeply satisfying, rustic meal.
Notes
- Maximize Meat Tenderness: Pat chuck roast completely dry before seasoning to ensure perfect sear and prevent steaming, which blocks flavor development and caramelization.
- Searing Strategy: Use scorching hot cast-iron skillet for 2-3 minutes per side, creating deep brown crust that locks in juices and develops rich, complex flavor profile.
- Liquid Ratio Wisdom: Balance cooking liquid carefully – too much drowns meat’s flavor, while too little risks burning; aim for liquid covering bottom third of slow cooker for optimal moisture and tenderness.
- Herb and Seasoning Technique: Layer fresh herbs like thyme and rosemary directly on meat and throughout vegetables to infuse subtle, aromatic undertones throughout cooking process, enhancing overall taste complexity.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 360
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg