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When it comes to comforting, hearty meals, few dishes can compete with a flavorful garlic pot roast. This dish not only warms the heart but also fills the stomach with rich flavors and tender meat, making it an ideal option for family gatherings or cozy dinners at home. The magic of a pot roast lies in its slow-cooking process, which allows the flavors to meld beautifully, resulting in a dish that is both satisfying and delightful.

Flavorful Garlic Pot Roast

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Ingredients
  

3-4 lbs beef chuck roast

1 tablespoon olive oil

10 cloves garlic, minced

1 large onion, chopped

4 carrots, cut into large chunks

4 stalks celery, cut into large chunks

4 cups beef broth

1 tablespoon Worcestershire sauce

1 tablespoon balsamic vinegar

2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)

Salt and pepper to taste

2 bay leaves

Instructions
 

Preheat the Oven: Preheat your oven to 300°F (150°C).

    Sear the Roast: In a large Dutch oven, heat olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Once the oil is hot, add the roast and sear it on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

      Sauté Aromatics: In the same Dutch oven, add chopped onions and minced garlic. Sauté for 2-3 minutes until the onions become translucent and the garlic is fragrant.

        Add Vegetables: Add carrots and celery to the pot, stirring to combine with the onion and garlic mixture. Cook for another 4-5 minutes.

          Deglaze: Pour in the beef broth, Worcestershire sauce, and balsamic vinegar, scraping the bottom of the pot to deglaze any browned bits.

            Add Herbs: Nestle the seared roast back into the pot. Add thyme, rosemary, and bay leaves. Make sure most of the liquid mixture covers the roast.

              Roast it: Cover the Dutch oven with a lid and place it in the preheated oven. Let it roast for about 3-4 hours, or until the meat is tender and shreds easily with a fork.

                Finish & Serve: Once done, remove the pot from the oven. Take out the roast and let it rest for 10-15 minutes before slicing. Strain the liquid into a saucepan, if desired, and reduce for a thicker sauce. Serve the roast with the vegetables and drizzle some of the reduced juice over the top.

                  Prep Time: 20 minutes | Total Time: 4 hours | Servings: 6-8