A delightful twist on the classic pot roast, infused with aromatic herbs and cooked to perfection.
Preheat your oven to 275°F (135°C).
Preheating the oven ensures even cooking from the start.
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
Heating the oil properly helps in searing the meat effectively.
Season the beef chuck roast generously with kosher salt and black pepper on all sides.
Seasoning the meat well enhances its flavor during cooking.
Sear the beef in the hot oil until browned on all sides, then remove it from the pot and set aside.
Searing locks in the juices and adds a rich flavor to the roast.
Add the onions and carrots to the pot and cook until slightly browned, about 5 minutes.
Browning the vegetables adds depth to the dish's flavor.
Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom.
Deglazing incorporates all the flavorful bits into the broth.
Return the beef to the pot, nestling it among the vegetables. Add the rosemary and thyme sprigs.
Arranging the herbs around the meat infuses the dish with their aroma.
Cover the pot with a lid and transfer it to the oven. Roast for 3-4 hours, or until the meat is tender.
Slow roasting ensures the meat becomes tender and flavorful.
Once done, remove the pot from the oven and let it rest for 10 minutes before slicing the meat against the grain.
Resting the meat allows the juices to redistribute, keeping it moist.
Serve the pot roast with the vegetables and some of the cooking juices spooned over the top.
Serving with the juices enhances the dish's flavor and presentation.
