Pot Roast with Rosemary and Garlic
A Pot Roast with Rosemary and Garlic is the ultimate comfort food: tender, slow-cooked beef infused with aromatic herbs, savory garlic, and a rich, flavorful broth. This one-pot meal combines simplicity and elegance, perfect for Sunday dinners, family gatherings, or cozy weeknight meals.
The key? Slow cooking at a gentle heat until the beef is fall-apart tender, paired with vegetables that soak up every bit of that delicious rosemary-garlic flavor.
Why You’ll Love This Recipe
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Juicy, tender beef that melts in your mouth
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Herb-forward flavor with rosemary and garlic
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One-pot convenience minimizes cleanup
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Perfect for pairing with mashed potatoes, rice, or crusty bread
Ingredients
Beef & Herbs
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2 tbsp olive oil
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4 cloves garlic, minced
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2–3 sprigs fresh rosemary
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1 tsp dried thyme (or 2 tsp fresh)
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2 tsp kosher salt
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1 tsp freshly ground black pepper
Vegetables
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4 medium carrots, cut into chunks
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3 celery stalks, cut into chunks
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1 large onion, quartered
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1 lb baby potatoes, halved
Braising Liquid
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2 cups beef broth
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½ cup red wine (optional, adds depth)
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1 tbsp Worcestershire sauce
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1 bay leaf
Instructions
1. Prepare the Roast
Pat the beef dry. Rub with olive oil, garlic, rosemary, thyme, salt, and pepper. Let sit at room temperature for 20–30 minutes.
2. Sear the Meat
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the roast on all sides until golden brown, about 3–4 minutes per side. Remove and set aside.
3. Build the Flavor Base
Add onions, carrots, and celery to the pot. Sauté for 5 minutes until lightly browned. Add garlic and cook another 30 seconds.
Deglaze the pot with red wine (if using), scraping up browned bits. Add beef broth, Worcestershire sauce, and bay leaf.
4. Braise the Roast
Return the roast to the pot. Cover and reduce heat to low. Simmer gently for 3–4 hours, turning occasionally, until meat is fork-tender.
Add potatoes in the last 45 minutes of cooking so they absorb the flavors without overcooking.
5. Serve
Remove the roast and vegetables. Slice or shred the beef as desired. Spoon pan juices over meat and vegetables.
Optional: Thicken juices with a cornstarch slurry or flour for a rich gravy.
Chef’s Tips
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Searing is essential: it locks in flavor and color
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Use chuck roast for the best tender results
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For extra aroma, tie rosemary and thyme together with kitchen twine
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Leftovers make amazing sandwiches or stew
Storage & Reheating
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Refrigerate leftovers in an airtight container for up to 4 days
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Reheat gently over low heat with a splash of broth to keep meat moist
Final Thoughts
This Pot Roast with Rosemary and Garlic is a classic, comforting dish that feels both homey and special. Its rich aroma, tender beef, and flavorful vegetables make it a meal everyone will remember.
- 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
Peel the garlic but leave the cloves whole. 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 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.
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.
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!
beef-roast-with-green-beans-caramelized
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