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A tender beef chuck roast with baby potatoes and carrots in a rich herb broth inside a Dutch oven.

Savory Herb Pot Roast with Baby Potatoes

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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 3 lbs Beef Chuck Roast
  • 1 lb Baby Potatoes, halved
  • 3 Large Carrots , cut into 2-inch chunks
  • 1 Large Yellow Onion, quartered
  • 4 Garlic Cloves , smashed
  • 2 cups Beef Stock
  • 1 cup Dry Red Wine (e.g., Cabernet Sauvignon)
  • 2 tbsp Tomato Paste
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 2 Bay Leave s
  • 2 tbsp Vegetable Oil
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper

Method
 

  1. Preheat oven to 325°F (165°C).
  2. Season the beef chuck roast generously with salt and black pepper on all sides.
  3. Heat vegetable oil in a large oven-safe Dutch oven over medium-high heat.
  4. Sear the beef until deeply browned on all sides, approximately 5 minutes per side, then remove and set aside.
  5. Add onions and carrots to the pot, sautéing for 3-4 minutes until slightly softened.
  6. Stir in garlic and tomato paste, cooking for 60 seconds until fragrant.
  7. Deglaze the pot with red wine, scraping the bottom with a wooden spoon to release browned bits.
  8. Return the beef to the pot and add beef stock, rosemary, thyme, and bay leaves.
  9. Cover with a tight-fitting lid and transfer to the oven for 2.5 hours.
  10. Add baby potatoes to the pot, ensuring they are partially submerged in the liquid, and continue cooking for 60 minutes until meat is fork-tender.
  11. Discard herb sprigs and bay leaves before serving.