Herb-Marinated Beef Pot Roast
This Herb-Marinated Beef Pot Roast is slow-cooked to perfection with a savory blend of herbs and spices. The marination tenderizes the meat, infusing it with rich, aromatic flavors that make it the ideal centerpiece for any Sunday dinner.
Equipment
- Dutch oven or roasting pan, Knife, Cutting Board, Measuring Cups, Measuring Spoons, Spoon, Plastic Wrap
Ingrediënten
- 3 lb beef chuck roast
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ¼ cup soy sauce or tamari for gluten-free option
- 1 cup beef broth
- 1 medium onion quartered
- 2 carrots peeled and cut into chunks
- 2 celery stalks cut into chunks
- Salt and pepper to taste
Instructies
- In a small bowl, combine olive oil, balsamic vinegar, soy sauce, garlic, rosemary, thyme, salt, and pepper.
- Rub the marinade all over the beef chuck roast and place it in a resealable bag or covered dish.
- Refrigerate for 4 to 8 hours, or overnight for best results.
- Preheat the oven to 325°F (165°C).
- Heat a Dutch oven over medium-high heat.
- Brown the beef roast on all sides for 5-7 minutes.
- Add the onion, carrots, and celery to the Dutch oven around the roast.
- Pour beef broth into the Dutch oven, then cover with a lid or foil and transfer to the oven.
- Roast for 2.
- 5 to 3 hours, basting occasionally with the broth, until the beef is tender and easily shreds.
- Remove from the oven, let rest for 10 minutes before slicing.
- Serve with the roasted vegetables and pan juices.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with mashed potatoes, rice, or roasted vegetables for a hearty, satisfying meal.
Wine Advice:
A bold red wine like Cabernet Sauvignon or a rich Merlot pairs wonderfully with the flavors of the beef roast.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 15 g | Protein: 40 g | Fat: 25 g | Fiber: 3 g | Sugar: 6 g | Salt: 1.2 g
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