Thyme Garlic Roast Beef with Root Vegetables
Classic braised chuck roast studded with garlic slivers and slow-roasted with potatoes, carrots, and onions in a thyme-infused beef broth. Tender, aromatic, and deeply flavored comfort food that develops rich depth from browning and long, gentle cooking.
Ingredients
- 2 pound chuck roast
- 6 clove garlic, peeled
- 1 teaspoon extra virgin olive oil
- 2 tablespoon fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cup potatoes, peeled and cubed
- 2 cup baby carrots, chopped
- 1 whole onion, peeled and quartered
- 4 cup fat free beef brothbeef stock1:1broths and stocks
adds more gelatin and richness
Instructions
- 1
Preheat oven to 350°F.
- 2
Cut 3 garlic cloves into slivers. Make slits in the roast and insert slivered garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 3
Heat a Dutch oven over high heat, add oil, and swirl to coat. Brown roast on all sides.
- 4
Chop remaining garlic and add to pan along with onions, carrots, potatoes, thyme, beef broth, salt, and pepper.
- 5
Transfer to oven and bake for 2 to 2.5 hours until tender.
Tips
Searing the roast develops a flavorful crust that enriches the braising liquid.
Do not skip browning to avoid pale, less flavorful meat.
Chopping the second batch of garlic after browning preserves its aromatic bite.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Brown roast and sear vegetables up to 4 hours ahead; refrigerate and add broth before baking.
Ladle roast, vegetables, and braising liquid into shallow bowls. Serve with crusty bread to soak up sauce.
Common Mistakes
Do not skip searing to avoid bland, gray meat.
Do not use high oven temperature to avoid tough, dry roast.
Do not crowd the pan when browning to avoid steaming instead of searing.