Pot Roast with Rosemary and Garlic - chuck pot roast seasoned with rosemary and garlic and braised until tender.
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 meatloaf and takes lots less prep time.
I was stuck in a rut for a long time making pot roasts in the slow cooker 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, overdone 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 beef stock with rosemary and garlic. You can prep it quickly and then put it in the oven and forget it for a while.
Pot Roast with Rosemary and Garlic - chuck pot roast seasoned with rosemary and garlic and braised until tender. Click To Tweet
How to Make Pot Roast with Rosemary and Garlic
Preheat your oven to 400 degrees.
Season the Roast
Peel the garlic but leave the cloves whole. Generously season both sides of the roast with salt and pepper.
Sear the Roast on All Sides
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.
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.
Braise in Stock
Cover tightly and place in the 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.
Rest the Roast and Make Gravy
While the roast is resting, make the gravy.
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!
More Beef Recipes on Never Enough Thyme:
- Creamed Chipped Beef
- Creamy Steak and Mushrooms
- The Perfect Grilled Ribeye Steak
- Steak and Peppers
- Beef and Stout Pie
Pot Roast Recipes from Other Bloggers:
- Pot Roast from Simply Recipes
- Ultimate Slow Cooker Pot Roast from Dinner Then Dessert
- Sunday Pot Roast from Favorite Family Recipes
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Pot Roast with Rosemary and Garlic
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
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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MomandNana
Please share what kind of Dutch oven Santa leaves for you. Every time I think I'm going to go ahead and splurge on a 5 quart Le Crueset Dutch oven, I go to the store and pick one up and think "I can barely lift this now - fill it with food and there's no way I can get this in or out of the oven!"
Steve
Ok, here's the truth, and I'm seeking your counsel.
First, my typical roast is a top round. Lean, clean delicious.
Second, I cook all my beef rare or extra rare... with the exception of Irish Boiled dinner. (Gray corned beef, please!) or my 12-hour home smoked brisket . As a result, I am not a big pot roast fan.
But this recipie looked so delicious, I had to try. Inevitably, my wife and I were delighted with the flavors of the brine, but absolutely hated the texture and flavor of the beef itself. I cooked mashed potatoes on the side to take full advantage of the brine. Her words: "um, it's kind of tasty, but the beef is awful. Don't do this again, ok?" I had to agree.
If I used a different roast-- something fattier, maybe a small bone-in rib roast do you think it may help get me that beefier, more savory flavor? (...if I can actually get over the sacreligious idea of braising a rib roast to well! Aargh!) Also, how would you reccomend I adjust cooking times or temps to simply get a roast that's able to take on just as much flavor in the brine, but not dead and gray in the center?
Thanks-- again, flavor great; beef...help!
Lana Stuart
Hi Charles - I've been thinking about this for several days and I just honestly don't know what to tell you. This is the way I almost always cook this roast and we thoroughly enjoy it every time. I always make sure to coat the sliced beef well with the pan gravy. I am so sorry it didn't work out well for you.
Anthony
Hi. I would actually recommend maybe using something less gamey(tough), that has a little more fat. Also I would maybe recommend trying to get a bigger piece of meat to try and keep it a little pinkish. But that may be a little hard to do because of how it cooks. But make sure you sear the meat good to keep the flavors in and maybe try a bigger, thicker meat.
Joy
As it so happens often with your recipes, I planned to make a pot roast this week and here is your recipe! I think it looks and sounds wonderful. The only thing I will probably add is some good red wine. Not sure if I have ever made a pot roast without it!
Liz
Thanks so much for the nice pot roast recipe.
Carla Griffin
Can I have your old Dutch oven after Christmas? I love it!