Herb-Marinated Beef Pot Roast
Herb-Marinated Beef Pot Roast is a classic slow-roasted beef dinner featuring a flavorful herb marinade, tender vegetables, and rich pan juices. Marinating the beef before roasting creates an exceptionally tender and aromatic roast that's perfect for Sunday dinners and special family gatherings.
Equipment
- Dutch oven or roasting pan
- Knife
- Large resealable bag or covered dish
- Measuring cups
- Small bowl
- Wooden spoon
Ingredients
- 3 lb 1.35 kg beef chuck roast
- 4 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ¼ cup soy sauce or tamari for gluten-free
- 1 cup beef broth
- 1 medium onion quartered
- 2 carrots peeled and cut into chunks
- 2 celery stalks cut into chunks
- Salt to taste
- Black pepper to taste
Instructions
- Combine the olive oil, balsamic vinegar, soy sauce, garlic, rosemary, thyme, salt, and black pepper in a small bowl.
- Rub the marinade evenly over the beef chuck roast.
- Place the roast in a resealable bag or covered dish and refrigerate for 4 to 8 hours, or overnight.
- Preheat the oven to 325°F (165°C).
- Heat a Dutch oven over medium-high heat.
- Brown the roast on all sides for 5 to 7 minutes.
- Add the onion, carrots, and celery around the beef.
- Pour in the beef broth.
- Cover with a lid and transfer to the oven.
- Roast for 2½ to 3 hours, basting occasionally, until the beef is fork tender.
- Remove from the oven and let the roast rest for 10 minutes before slicing.
- Serve with the roasted vegetables and the flavorful pan juices.
Notes & Wine Advice
Recipe Notes
Marinating the roast overnight produces the most tender texture and deepest flavor. Brown the beef thoroughly before roasting to develop a rich, caramelized crust. Let the roast rest for at least 10 minutes before slicing to keep the juices inside the meat. Leftovers make excellent sandwiches, wraps, or shredded beef for pasta and pies.Wine Advice
A full-bodied Cabernet Sauvignon complements the rich beef and herb flavors beautifully. A smooth Merlot is another excellent pairing for this comforting roast.Nutrition values
Calories: 450 kcal | Carbohydrates: 15 g | Protein: 40 g | Fat: 25 g | Saturated Fat: 9 g | Sodium: 430 mg | Sugar: 6 g