Juicy, fork-tender beef with hearty vegetables in a deeply savory garlic herb sauce — this Garlic Herb Beef Roast with Vegetables is a complete one-pan Sunday dinner. Everything roasts together, soaking up all that garlicky goodness.
Ingredients
- 1 beef chuck roast (3–4 lbs)
- 1.5 lbs baby potatoes, halved
- 4 carrots, cut into chunks
- 1 onion, quartered
- 6 garlic cloves, minced
- 3 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 1 cup beef broth
Instructions
- Season: Preheat oven to 325°F (165°C). Rub the roast with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Sear: Sear the roast in a hot Dutch oven 3–4 minutes per side until browned.
- Roast: Add potatoes, carrots, onion, and broth around the roast. Cover and roast 3–3.5 hours until fork-tender.
- Serve: Rest 15 minutes, slice, and serve with the vegetables and pan juices.
Pro tip: Cut vegetables in large, even chunks so they don’t turn to mush during the long roast — they should be tender but hold their shape.
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Estimated nutrition per serving: 510 calories, 42g protein, 22g carbs, 26g fat.
