Pot Roast with Rosemary and Garlic

by Lana Stuart on October 19, 2009 · 20 comments

Pot Roast with Rosemary and Garlic

What can you say about pot roast? Nearly everyone likes it. Especially children. It’s easy, fairly inexpensive and even beginner cooks can be successful with a pot roast. It’s nearly as homey and comforting as a meatloaf and takes lots less prep time.

I was stuck in a rut for a long time making pot roasts in the crock pot with that overly salty onion soup mix. Everyone I knew made roasts that way and I guess I never questioned it very much. And however great that recipe is, it usually gives you a too tender, over done roast that is falling apart. Great for hot roast beef sandwiches but not much else. So, I set out to make a roast that was well-seasoned and would hold together when sliced. And I think I did pretty well! This roast is braised in a beef stock with rosemary and garlic. You can prep it quickly and then put it in the oven and forget it for a while.

1 center cut chuck roast (or 7-blade roast), about 3 pounds
salt and pepper
oil
1 quart beef stock or broth
3-4 springs fresh rosemary
5 cloves garlic, peeled
2 tblsp corn starch

Preheat your oven to 400 degrees.

potroast_prep

Peel the garlic but leave the cloves whole. Generously season both sides of the roast with salt and pepper.

potroast_browning

Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat.  Brown the roast well on both sides. You want to really brown it until it’s a dark brown. I also hold the roast up and brown the edges as well. I think that this extra step really helps hold in the moisture and it just makes your roast look pretty, too.

potroast_addseasonings&broth

Remove from the heat. Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary and garlic.

potroast_dutchoven

Cover tightly and place in preheated oven.  I like to use a piece of foil between the pot and the lid to make for a really tight seal. Keeps all the juices inside and very little evaporates. Please note my pitiful old Dutch oven above. It’s pathetic, I know. You’d think after all these years of cooking I’d have bought myself a decent Dutch oven, wouldn’t you? Don’t worry. I’ve already mentioned to Santa that I’d like one under the tree this year. Santa usually delivers pretty well around here!

Cook for 1 ½ hours.  Remove the roast from the oven and allow to stand for 10-15 minutes before slicing.

While the roast is resting, make the gravy.

potroast_makegravy

Skim off as much fat as possible from the cooking liquid. I like to use a separator cup. You pour in your liquids, wait a few minutes while the fat rises to the top and then pour the de-fatted liquid back into your pot. A really great gadget! I get a lot more fat off by using it than trying to skim. Place the pot with your de-fatted cooking liquid back over medium-high heat and bring the liquid to a boil. Dissolve the corn starch in ¼ cup water and stir it into the boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.

Enjoy!

Pot Roast with Rosemary and Garlic
 
Prep time
Cook time
Total time
 
A perennial favorite - pot roast. This one is seasoned with garlic and rosemary!
Ingredients
  • 1 center cut chuck roast (or 7-blade roast), about 3 pounds
  • salt and pepper
  • oil
  • 1 quart beef stock or broth
  • 3-4 springs fresh rosemary
  • 5 cloves garlic, peeled
  • 2 tblsp corn starch
Instructions
  1. Preheat oven to 400 degrees.
  2. Generously season both sides of the roast with salt and pepper. Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat. Brown the roast on both sides. Remove from the heat. Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary and garlic.
  3. Cover tightly and place in preheated oven. Cook for 1 ½ hours. Remove from oven and allow to stand for 10-15 minutes before slicing.
  4. To make the gravy – Remove the roast from the pot. Place the pot over medium-high heat and bring the liquid to a boil. Dissolve corn starch in ¼ cup water and stir into boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.
Notes
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{ 18 comments… read them below or add one }

1 jenn (Bread + Butter) October 19, 2009 at 6:30 pm

No need for the soup mix anymore. This looks great. I can imagine the sammies you can make with this. yum!

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2 Lana October 22, 2009 at 11:13 am

Yep. Saving that soup mix for dip now!

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3 Jessie October 20, 2009 at 9:09 am

oh my this looks wonderful!

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4 Neena October 20, 2009 at 5:38 pm

Yum!!! this looks wonderful. Makes me want to try out this recipe right away. I know Santa really well, so I will put in a good word for you.

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5 Cajun Chef Ryan October 21, 2009 at 1:24 pm

Oh this pot roast really looks good! Fresh rosemary and garlic are another one of those perfect matches of flavor and texture.

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6 Lana October 22, 2009 at 11:17 am

Aren’t they just the best combination? Especially with beef! You might not believe this, but I remember a prime rib I had over twenty years ago that had a salt-rosemary-garlic crust. It was amazing!

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7 redkathy October 21, 2009 at 4:36 pm

Oh this looks wonderful.

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8 hungry dog October 21, 2009 at 6:20 pm

Looks awesome. I love pot roast–it’s great homey food that even works for company. hope you get your new Dutch oven for Christmas!

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9 Frank A. Fariello, Jr. October 21, 2009 at 8:43 pm

This looks wonderful! Nothing like a slowly braised pot roast. The additional of rosemary and garlic makes it very Italian… and I like that!

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10 Lana October 22, 2009 at 11:19 am

Thanks, Frank! That’s one of my favorite combinations, too. BTW – I’m making your ziti this weekend. Very excited to try it!

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11 Drea December 27, 2009 at 11:43 pm

Thank you, thank you for posting this recipe. I was searching for a non slow-cooker pot roast (which I’ve done) and this was PERFECTION. The only thing I did was add pearl onions that I had blanched to the dutch oven with the garlic and rosemary. Super delicious recipe that will become a staple. My hubby said it was the best he’s ever had!

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12 Ann October 2, 2010 at 11:20 pm

Thank you for sharing your pot roast recipe. I showcased your recipe on this week’s Weekend Blog Showcase.

Ann

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13 dj April 27, 2013 at 10:35 am

I’m making this today…but going to add some carmeluzed onions to it. and some small gold potatoes n carrots…mmmm
sounds delicious..

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14 Lana Stuart April 27, 2013 at 12:12 pm

Sounds delicious!

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15 Thet April 29, 2014 at 9:21 pm

I’ve made this 4 times and we love it! I do add sliced onions and mushrooms. Thank you so much for this recipe. I dream about it sometimes!

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16 Lana Stuart April 29, 2014 at 9:50 pm

I’m so glad you like it! It’s one of my favorites, too.

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17 Carla Griffin October 13, 2014 at 1:31 pm

Can I have your old Dutch oven after Christmas? I love it!

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18 Liz October 13, 2014 at 1:46 pm

Thanks so much for the nice pot roast recipe.

Reply

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