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Garlic Herb Pot Roast with Vegetables
This tender oven-roasted beef is surrounded by buttery potatoes, sweet carrots, and celery in a rich, savory herb-infused gravy. It’s a comforting one-pan dinner that’s perfect for a hearty family meal.
Ingredients
3–4 lb beef chuck roast
1½ lb baby carrots
1½ lb potatoes, cut into chunks
3 celery stalks, cut into large pieces
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons butter
Preparation Steps
Preheat the oven to 325°F (165°C). Pat the beef roast dry and season generously with salt, black pepper, garlic powder, rosemary, and thyme.
Heat the olive oil in a large oven-safe roasting pan or Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned.
Add the onion and garlic around the roast and cook briefly until fragrant. Stir the tomato paste into the pan juices.
Pour in the beef broth and Worcestershire sauce, scraping up the flavorful browned bits from the bottom.
Arrange the potatoes, carrots, and celery around the beef. Sprinkle with parsley and dot the vegetables with butter.
Cover tightly and roast for about 3–3½ hours, or until the beef is fork-tender. For extra color, uncover during the final 20–30 minutes of cooking.
Let the roast rest for 10–15 minutes before slicing or pulling apart. Spoon the rich pan juices over the beef and roasted vegetables before serving.
Tender beef, flavorful vegetables, and rich homemade gravy make this the kind of comforting dinner everyone wants to gather around. Would you serve this with warm dinner rolls or crusty bread?
