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Herb-Infused Garlic Pot Roast

This pot roast features tender beef slow-cooked with roasted garlic and fresh herbs, creating a fragrant crust that permeates the meat. The dish results in melt-in-your-mouth texture with a hearty, visually appealing appearance of browned, herb-studded meat served with rich juices.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method

Ingredients
  

  • 3 heads garlic bulbs cloves separated, roasted until golden
  • 2 tablespoons olive oil
  • 4 lbs beef chuck roast trimmed as needed
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • 1 medium onion diced
  • 2 cups beef broth
  • Salt and pepper to taste

Equipment

  • Dutch oven or large heavy-bottomed pot
  • Tongs
  • Sharp knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Roast the garlic bulbs in the oven at 400°F until deeply golden and fragrant, about 40 minutes, then let them cool slightly.
  2. Heat olive oil in a large Dutch oven over medium-high heat, then sear the beef roast until browned on all sides, about 4-5 minutes per side. Tongs help turn the meat for an even crust.
  3. Add diced onion to the pot and cook until translucent, about 3 minutes, stirring occasionally. This releases a savory aroma and softens the onion.
  4. Squeeze the softened roasted garlic cloves out of their skins and mash them lightly with a fork to release their rich aroma. Add the mashed garlic to the pot along with chopped herbs, stirring to coat the beef and onions.
  5. Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits, which add depth of flavor. Season with salt and pepper.
  6. Cover the Dutch oven with a lid, then transfer it to the preheated oven at 325°F. Let it cook slowly for about 2.5 to 3 hours, until the beef is incredibly tender and easily shredded.
  7. Once cooked, remove the pot from the oven and carefully transfer the beef to a cutting board or serving platter. Let it rest for a few minutes to allow the juices to redistribute.
  8. Meanwhile, skim off any excess fat from the cooking liquid if desired, then simmer for a few minutes to concentrate the flavors and thicken slightly.
  9. Shred the beef with two forks and spoon some of the flavorful sauce and herbs over the top. Serve hot, garnished with additional fresh herbs if you like.
  10. Enjoy the tender, herb-infused beef with its fragrant crust and rich, savory juices, perfect for a cozy family dinner.