Garlic Rubbed Pot Roast
Slow-braised to perfection with tender veggies and savory aromatics, this roast gets a beautiful sear before being cooked low and slow in a flavorful broth, absorbing all the deliciousness from the onions, carrots, garlic, and herbs. It's finished by rubbing all those cooked garlic cloves over the surface. Serve with gravy or pan sauce. Perfect for any special occasion—or a comforting weekend dinner.
- Prep time
- 30 min
- Cook time
- 4 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Tbsp olive oil
- 5 Lb chuck roast (trimmed of excess fat)
- 1 1/2 Tbsp kosher salt (to taste)
- 1 Tsp black pepper (freshly cracked)
- 3 1/2 C water
- 2 Tsp worcestershire sauce
- 2 1/2 Tbsp beef bouillon powder
- 2 Tsp dried oregano leaves
- 1/4 C dehydrated minced onion
- 2 large vidalia onions (cut into chunks)
- 4 large carrots (peeled and cut into 2" pieces)
- 4 stalks celery (cut into 1" pieces)
- 10 cloves cloves
- 3 sprigs rosemary
- 1 bay leaf
- 3 Lb russet potatoes (about 5 medium potatoes, cut into 1" chunks)
- 1/4 C flat-leaf parsley (chopped roughly)
- 1/2 C rendered fat ((the grease floating on top of the juices) add vegetable oil if needed to reach 1/2 C)
- 1/2 C all-purpose flour
- 4 C pan juices (add beef broth if needed to reach 4 C)
Instructions
- 1
Grab a 5 qt dutch oven and place it over medium-high heat. Add the olive oil and let it heat up until it shimmers. Meanwhile, season the chuck roast liberally with kosher salt and freshly cracked black pepper on all sides. Once the oil is hot and just starting to smoke, add the chuck roast. Press it down into the pan to get a nice, deep sear. Leave it alone for about 4 minutes, then flip and sear the other side. Use tongs to hold it up and sear the sides as well.
- 2
While the roast is searing, whisk together the water, Worcestershire sauce, beef bouillon powder, dried oregano, and dehydrated minced onion in a measuring cup. Once the roast is seared on all sides, pour this mixture into the dutch oven around the roast.
- 3
Toss in the onions, carrots, celery, and garlic cloves. If you like your potatoes soft, add the chunks of russet potatoes at this point. If you prefer firmer potatoes, wait until the last hour of cooking to add them.
- 4
Turn off the heat, then add the fresh rosemary sprigs and bay leaf. Gently stir things around to coat the aromatics and veggies in the seasoned broth. Cover the dutch oven with a tight-fitting lid.
- 5
Transfer the dutch oven to a preheated 325°F oven and braise for 3 hours. After 3 hours, remove the lid and increase the oven temperature to 375°F. Continue cooking uncovered for another hour, or until the roast is fork-tender. The meat should easily pull apart when ready—if not, keep cooking.
- 6
Once the roast is done, remove the dutch oven from the oven. Use tongs or a spoon to dig out the garlic cloves and place them on top of the roast. Mash the softened garlic with the back of a spoon or a fork and rub it all over the top of the roast for an extra hit of flavor.
- 7
Slice or pull apart the roast, and serve it with the cooked vegetables. Spoon the gravy over everything, if desired, and sprinkle with freshly chopped parsley. Dassit!
- 8
Strain the meat, vegetables, and other solids from the pan juices. Pour the juices through a gravy separator to remove excess fat. In a medium saucepan or skillet over medium-high heat, add about 1/2 cup of the fat from the pan (or supplement with butter or oil if needed). Whisk in 1/2 cup of flour to make a roux. Cook for 2 minutes, then slowly whisk in 4 cups of the strained pan juices (or add beef broth to make up the difference). Simmer over medium heat for about 5 minutes, adjusting the consistency to your liking. Taste and adjust the seasoning as needed.