Herb-Infused Savory Pot Roast
Transform your Sunday dinner with this delightful Herb-Infused Savory Pot Roast, a unique twist on the classic roast beef. This dish melds tender, slow-cooked beef chuck with aromatic spices and the rich flavor of shallots, creating a hearty meal that the whole family will adore. Perfect for gatherings or a cozy family meal after church, this roast pairs wonderfully with creamy scalloped potatoes and a fresh green salad. The balance of spices ensures each bite is packed with flavor, making it a perfect comfort food for all ages, even the littlest ones!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Boneless chuck roast
2 1/2 lbs (trimmed of excess fat)
Lawry's Seasoned Salt
1 teaspoon (for rubbing onto the roast)
Olive oil
3 tablespoons (light tasting, for browning)
Bay leaves
2 (whole)
Allspice berries
6 (whole)
Slivered shallot
1/4 cup (peel and slice)
Beef broth
1 (14 ounce) can (good quality)
Cinnamon stick
1 inch (whole)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a deep oven-safe casserole dish or pot with a tight-fitting lid, heat the olive oil over medium-high heat.
3
Generously rub the chuck roast with Lawry's Seasoned Salt to enhance its flavor.
4
Once the oil is shimmering but not smoking, carefully place the roast in the pot, browning it on all sides until a nice, deep golden-brown crust forms (about 5 minutes per side). Transfer the browned roast to a platter and set aside.
5
In the same pot, add the allspice berries, cinnamon stick, bay leaves, and slivered shallots to the remaining oil. Sauté for about 2-3 minutes, stirring frequently until the shallots are beginning to brown; be cautious not to burn them.
6
Pour in the can of beef broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot.
7
Return the browned roast to the pot, along with any juices that have collected on the platter. Turn the roast once to coat it in the broth and spices.
8
Cover the pot tightly and place it in the preheated oven. Allow it to roast undisturbed for about 2 to 2.5 hours.
9
After this initial cooking time, check the roast for tenderness; it should pull apart easily with a fork. If not yet tender, return it to the oven for an additional 30 minutes to 1 hour.
10
Once done, carefully transfer the roast to a serving platter.
11
Remove and discard the allspice berries, bay leaves, and cinnamon stick. Skim off excess fat from the top of the broth, then pour the rich broth over the roast.
12
Slice or shred the roast as desired and serve hot, alongside scalloped potatoes and a refreshing green salad.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Savory Pot Roast?
It is a unique twist on classic roast beef that combines tender beef chuck with aromatic spices and shallots for a hearty meal.
What cut of beef is best for this recipe?
A 2 1/2 lb boneless chuck roast, trimmed of excess fat, is recommended.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
Which seasonings are used for the rub?
Lawry's Seasoned Salt is used to generously rub the roast before browning.
What type of oil is used for browning the beef?
Three tablespoons of light-tasting olive oil are used.
How long should I brown the roast?
Brown the roast on all sides for about 5 minutes per side until a golden-brown crust forms.
What aromatics are sautéed with the shallots?
Allspice berries, a cinnamon stick, and bay leaves are sautéed with the slivered shallots.
How long do the shallots need to sauté?
Sauté them for 2 to 3 minutes until they start to brown, being careful not to burn them.
What liquid is used to cook the pot roast?
A 14-ounce can of good quality beef broth is used.
How many allspice berries are included?
The recipe calls for six whole allspice berries.
How much shallot is needed?
You will need 1/4 cup of slivered shallots.
What is the size of the cinnamon stick used?
A 1-inch whole cinnamon stick is used in the recipe.
How many bay leaves are required?
Two whole bay leaves are used for flavoring.
How long does the roast cook in the oven?
It should roast undisturbed for about 2 to 2.5 hours.
How do I know the pot roast is ready?
The roast is done when it is tender and pulls apart easily with a fork.
What if the roast is still tough after 2.5 hours?
Return it to the oven for an additional 30 minutes to 1 hour until it reaches the desired tenderness.
What should be removed before serving?
Discard the allspice berries, bay leaves, and cinnamon stick before serving.
What should I do with the broth after cooking?
Skim off excess fat from the top and pour the rich liquid over the roast.
How should the beef be served?
The beef can be sliced or shredded and served hot with its juices.
What side dishes pair well with this roast?
Creamy scalloped potatoes and a refreshing green salad are ideal side dishes.
Is this recipe suitable for families?
Yes, it is a perfect comfort food for all ages and great for Sunday dinners.
How many ingredients are required in total?
There are 8 primary ingredients required for this recipe.
Do I need to prep the chuck roast?
Yes, the 2 1/2 lb roast should be trimmed of excess fat.
What kind of pot is necessary?
A deep oven-safe casserole dish or pot with a tight-fitting lid is required.
How much seasoned salt is used?
The recipe specifies 1 teaspoon of Lawry's Seasoned Salt.
Can the roast be shredded?
Yes, once tender, the roast can be shredded as desired before serving.
What is the role of the beef broth?
The broth is used to deglaze the pot and provides the cooking liquid for the slow roasting process.
Why should I scrape the bottom of the pot?
Scraping the bottom releases flavorful browned bits that enhance the broth.
Is olive oil the only browning option?
The recipe specifically calls for light-tasting olive oil for the browning process.
Can this be served after church?
Yes, the description notes it is a perfect meal for a cozy gathering after church.