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Rosemary Garlic Pot Roast Recipe – Easy Tender Dinner with Root Vegetables

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This comforting pot roast features tender beef slow-roasted with rosemary, garlic, and a medley of root vegetables in a rich, savory gravy. It’s an easy, crowd-pleasing dinner perfect for family gatherings or cozy weeknights.

Ingredients

Scale
  • 3–4 lb beef chuck roast
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4–5 large garlic cloves, minced or smashed
  • 3–4 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
  • 1 large onion, chopped
  • 2 cups low-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce (optional)
  • 3 medium carrots, peeled and cut into 2-inch chunks
  • 2 parsnips, peeled and cut into 2-inch chunks (or extra carrots)
  • 2 large potatoes, cut into chunks (Yukon Gold or red potatoes)
  • 1 small rutabaga or turnip, peeled and cubed (optional)
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme (or 2–3 fresh sprigs)
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Preheat oven to 325°F (165°C). Pat beef roast dry and season all sides with kosher salt and black pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown each side of the roast for 3–4 minutes until a deep golden crust forms. Remove beef and set aside.
  3. Reduce heat to medium. Add chopped onions, celery, and garlic to the pot. Sauté for about 5 minutes, scraping up browned bits. Stir in tomato paste and cook for 1 minute.
  4. Pour in beef broth and Worcestershire sauce, stirring to loosen any stuck bits. Add rosemary, thyme, bay leaf, and balsamic vinegar (if using). Return beef to the pot.
  5. Scatter carrots, parsnips, potatoes, and rutabaga around the roast. Spoon some liquid over the veggies.
  6. Cover and transfer to the oven. Roast for 2.5 to 3 hours, until beef is fork-tender and vegetables are soft. Check halfway and add broth if needed.
  7. Remove roast and let rest for 10–15 minutes before slicing or shredding. Arrange veggies around beef on a platter and spoon cooking liquid over everything.
  8. If gravy is thin, simmer uncovered on the stovetop for 10 minutes or whisk in a teaspoon of cornstarch mixed with water.

Notes

For best flavor, use fresh herbs and brown the beef thoroughly before roasting. Layer denser veggies at the bottom for even cooking. If using a slow cooker, brown meat and veggies first, then cook on low for 7–8 hours. Let roast rest before slicing to keep it juicy. Leftovers taste even better the next day and freeze well for up to 3 months.

Nutrition

Keywords: pot roast, rosemary garlic, beef, root vegetables, comfort food, easy dinner, oven roast, gluten-free, dairy-free, family meal

Find it online: https://blingbite.com/rosemary-garlic-pot-roast-recipe-easy-tender-dinner-with-root-vegetables/