Rosemary Beef Roast

Prep Time:

20 Minutes

Cook Time:

3 Hours

Serves:

8 Servings

Level:

Intermediate

About the Recipe

A culinary masterpiece unfolding in your kitchen: a succulent beef roast, perfectly seasoned and tender, infused with the rich flavors of aromatic herbs and savory broth. This beef roast recipe promises a symphony of taste and texture, making it an exquisite centerpiece for any gathering or special occasion.

The journey begins with selecting a quality beef chuck roast, its marbling promising melt-in-your-mouth tenderness. Seasoned with a delicate touch of salt and pepper, the roast is seared to golden perfection, creating a tantalizing crust that seals in its natural juices.

As the roast gently simmers in a fragrant bath of beef broth, red wine for depth (if desired), and Worcestershire sauce for a hint of tanginess, the kitchen fills with the comforting aroma of thyme, rosemary, and bay leaves. These timeless herbs add layers of complexity, enhancing the roast's savory profile.

Accompanied by hearty chunks of carrots and potatoes, the roast slowly transforms into a masterpiece, each ingredient melding together to create a harmonious medley of flavors. The vegetables, tender and infused with the essence of the roast and herbs, complement the succulent beef beautifully.

Once the roast emerges from the oven, its irresistible aroma beckons all to the table. Sliced with care, each portion reveals tender, juicy meat that practically melts on the tongue. The accompanying vegetables, cooked to perfection, offer a delightful contrast in texture and a burst of natural sweetness.

Garnished with a sprinkle of fresh parsley for a touch of brightness, this beef roast is more than a meal—it's an experience. Whether shared with loved ones or savored in solitude, every bite is a celebration of culinary mastery and the simple joys of comforting, soul-warming food

Ingredients

1 beef chuck roast (3-4 pounds)

Salt and black pepper, to taste

2 tablespoons olive oil

1 onion, sliced

3-4 garlic cloves, minced

1 cup beef broth

1/2 cup red wine (optional)

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

3-4 carrots, peeled and cut into chunks

3-4 potatoes, peeled and cut into chunks

Fresh parsley, chopped (for garnish, optional)

Preparation

Preheat your oven to 325°F (165°C).
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat the olive oil over medium-high heat in a large oven-safe pot or Dutch oven.
Sear the seasoned beef roast in the pot until it's browned on all sides. This step helps to lock in the flavors and juices.
Remove the beef roast from the pot and set it aside on a plate.
In the same pot, add the sliced onion and minced garlic. Sauté until the onions are translucent and aromatic.
Pour in the beef broth, red wine (if using), and Worcestershire sauce. Stir to combine and deglaze the pot, scraping up any browned bits from the bottom.
Add the dried thyme, rosemary, and bay leaves to the pot, stirring them into the liquid.
Return the seared beef roast to the pot, nestling it into the liquid and onions.
Cover the pot with a lid and transfer it to the preheated oven.
Let the beef roast cook in the oven for about 2.5 to 3 hours, or until it's fork-tender and easily pulls apart.
About 1 hour before the roast is done, add the carrot and potato chunks to the pot, arranging them around the beef roast.
Once the beef roast and vegetables are cooked to your desired tenderness, carefully remove the pot from the oven.
Transfer the beef roast to a cutting board and let it rest for a few minutes before slicing.
Serve the sliced beef roast with the vegetables and a ladle of the flavorful cooking liquid from the pot.
Garnish with chopped fresh parsley if desired, and enjoy your delicious beef roast!