Williams Family Herb-Encrusted Beef Pot Roast
A slow-cooked masterpiece featuring tender beef seared with rosemary and thyme, nestled with carrots and potatoes in a rich herb-infused broth. This beef-inspired one pot ready in about 230 minutes pairs beef chuck roast, olive oil, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 cup beef broth
- 1, chopped yellow onion
- 3, minced garlic cloves
- 2 tbsp, finely chopped fresh rosemary
- 1 tbsp, chopped fresh thyme
- 12 oz, peeled and halved carrots
- 1 lb, quartered baby potatoes
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Pat 3 lbs beef chuck roast dry with paper towels. Season evenly with 2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4 minutes per side until deeply browned and crusty, then transfer to a plate.
- Step 3: Add 1 chopped yellow onion and 3 minced garlic cloves to the pot, sautéing for 2 minutes until fragrant. Stir in 2 tbsp chopped rosemary and 1 tbsp chopped thyme.
- Step 4: Return the roast to the pot, add 1 cup beef broth, 12 oz halved carrots, and 1 lb quartered baby potatoes. Bring to a gentle simmer, cover, and transfer to a 325°F oven for 3 hours until fork-tender.
- Step 5: Remove lid, increase oven temperature to 400°F, and roast uncovered for 25 minutes until carrots and potatoes are golden and tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Williams Family Herb-Encrusted Beef Pot Roast take to make?
Total time is about 230 minutes (25 min prep + 205 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Williams Family Herb-Encrusted Beef Pot Roast?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Williams Family Herb-Encrusted Beef Pot Roast?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Williams Family Herb-Encrusted Beef Pot Roast for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Williams Family Herb-Encrusted Beef Pot Roast?
Beef one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
