Garlic Herb Pot Roast with Roasted Potatoes

The image appears to show a tender beef chuck pot roast with roasted baby potatoes and a rich herb gravy. A chuck roast is ideal for this style because slow cooking makes it very tender.

Ingredients

For the Beef

• 3 lb (1.4 kg) beef chuck roast
• 2 tbsp olive oil
• 1½ tsp salt
• 1 tsp black pepper
• 5 cloves garlic, minced
• 1 medium onion, sliced
• 1 tbsp tomato paste
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves

For the Potatoes

• 1½ lb baby Yukon Gold or yellow potatoes, halved
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp dried thyme
• Salt and pepper, to taste

For the Gravy

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1½ cups strained cooking liquid

Instructions

1. Season the roast: Pat the beef dry. Season generously on all sides with salt and black pepper.
2. Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side, until deeply browned. Remove and set aside. A good sear is an important step for developing the roast’s flavor.
3. Cook the aromatics: Add the onion to the same pot and cook for 4–5 minutes. Add garlic and tomato paste and cook for another minute.
4. Make the braising liquid: Pour in the beef broth and Worcestershire sauce, scraping the browned bits from the bottom. Add rosemary, thyme, and bay leaves.
5. Slow-cook the beef: Return the roast to the pot. Cover tightly and cook at 325°F (165°C) for about 2½–3½ hours, until the beef is fork-tender. Slow braising for several hours is what gives chuck roast its tender texture.
6. Prepare the potatoes: Toss the baby potatoes with olive oil, garlic powder, thyme, salt, and pepper.
7. Add potatoes: During the final 45–60 minutes of cooking, arrange the potatoes around the roast and continue cooking until they are tender.
8. Rest the roast: Remove the beef and potatoes from the pot. Cover the beef loosely with foil and let it rest for 15–20 minutes.
9. Make the gravy: Strain the cooking liquid. Melt butter in a saucepan, whisk in flour, and cook for about 1 minute. Gradually whisk in 1½ cups of the cooking liquid until smooth and thickened.
10. Serve: Slice or pull apart the tender beef. Arrange with the roasted potatoes, spoon the rich gravy over the top, and garnish with fresh chopped parsley.

🍽️ Serving Tip

Serve with extra gravy and a side of green beans, roasted carrots, or crusty bread.