Herb Pot Roast with Root Veggies
Tender beef chuck roast slow-cooked with aromatic herbs and hearty root vegetables like carrots, potatoes, and parsnips. A comforting, family-friendly dish perfect for cozy meals.
Ingredients
- 3 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 4 large carrots, chopped
- 4 medium potatoes, cubed
- 2 parsnips, chopped
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Season the beef chuck roast generously with salt and pepper on all sides.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast for 4-5 minutes per side until browned. Remove and set aside.
- In the same pot, cook chopped onions for 2-3 minutes until softened. Add garlic and cook 1 minute.
- Pour in beef broth and Worcestershire sauce, scraping the pot to release browned bits. Add the thyme, rosemary, and oregano.
- Return the seared roast to the pot, ensuring it's submerged. Arrange chopped carrots, potatoes, and parsnips around the roast. Season veggies with salt and pepper.
- Bring to a simmer, cover, and reduce heat to low. Cook 3 hours until beef is fork-tender.
- Remove the roast to rest, slice, and serve with root vegetables and parsley garnish.
Notes
Use a meat thermometer; roast should reach 195°F for tenderness.
For extra flavor, baste the roast occasionally with juices during cooking.
Store leftovers in an airtight container for up to 3 days.
For extra flavor, baste the roast occasionally with juices during cooking.
Store leftovers in an airtight container for up to 3 days.