Classic pot roast is a great cold weather dinner, especially when feeding a crowd around the holidays. To achieve both great flavor and added freshness, we love to make this herby pot roast – with rosemary, thyme, and a bay leaf, our roast comes out even more flavorful than we could have possibly imagined! While dried herbs are super convenient, we highly recommend using fresh herbs as it really makes a difference in the final product.
Now, this could be done in the slow cooker as well, but what we love about the Dutch oven is the extra flavor that comes from searing the meat in the pot. Deglazing the pan with red wine and beef broth allows us to scrape off those bits flavor, and this isn’t possible in a slow cooker. Lifting a Dutch oven from stovetop to oven requires a little bit of muscle, so consider this your strength training for the day! Grab a plate or bowl and scoop out a serving of this ultra-comforting roast along with a side of crusty bread to help sop up all the juices.
Herb Pot Roast
Serves 6-8; 3 hours
- 3 pounds chuck roast
- 2 onions, quartered
- 3 carrots, peeled and roughly chopped
- 2 pounds Yukon Gold potatoes, peeled and chopped
- 4 cloves garlic, roughly chopped
- 2 cups beef broth
- 1 cup dry red wine (Cabernet or Pinot Noir)
- 4 thyme sprigs
- 3 rosemary sprigs
- 1 bay leaf
- 2 tablespoons olive oil
- Kosher salt & freshly ground pepper, to taste
- Preheat oven to 350°F.
- Generously season chuck roast on all sides with salt and black pepper.
- In a Dutch oven, heat olive oil over medium-high heat and sear each side of roast, about 4-6 minutes per side. Remove from pot.
- Reduce heat to medium and sauté onion until just softened, 3 minutes.
- Add garlic, stirring frequently until fragrant, 1-2 minutes, then pour in beef broth and red wine to deglaze pan, stirring to pick up any charred bits of beef.
- Return chuck roast to pan and add bay leaf, thyme and rosemary sprigs. Bring to a simmer, cover, then place pot in oven to cook for 2 hours.
- After 2 hours, add carrots and potatoes then return pot to oven to cook for another 30 minutes, or until potatoes are fork tender.
- Remove and discard bay leaf, thyme and rosemary sprigs. To serve, carefully take roast from pot and either cube or slice meat, then scoop vegetables and broth over the top. Garnish with your choice of fresh herbs.
Recipe adapted from Simply Scratch