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- 3 lbs beef chuck roast - 4 tablespoons unsalted butter, softened - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Salt and pepper to taste - 2 cups beef broth - 1 onion, quartered - 4 carrots, cut into chunks - 4 potatoes, cut into cubes - 1 tablespoon olive oil - 1 cup heavy cream - 1 tablespoon flour (optional, for thickening) The heart of this dish lies in the ingredients. Choosing a quality beef chuck roast is key. It brings flavor and tenderness. The unsalted butter and minced garlic create a rich base. Fresh herbs like rosemary and thyme add a bright flavor. You can adjust the seasoning to your taste. I like to use a generous amount of salt and pepper. The beef broth keeps the roast moist and adds depth. For the veggies, I always use fresh onions, carrots, and potatoes. They add sweetness and texture. Heavy cream makes the sauce silky and rich. If you want a thicker sauce, use flour. Check the Full Recipe for cooking steps. Enjoy the process of blending these ingredients. Each one plays a role in making this dish a savory comfort. - Preheat your oven to 325°F (165°C). - Season the beef chuck roast generously with salt and pepper. These steps set the stage for a delicious pot roast. Preheating the oven helps cook the meat evenly. Seasoning the roast well ensures every bite is flavorful. - Sear the roast in a large oven-safe pot. - Sauté the vegetables in the same pot. - Mix the creamy garlic-herb butter. First, heat olive oil in the pot. Sear the roast for about 3-4 minutes on each side. This gives it a nice brown crust. When you remove the roast, toss in your onions, carrots, and potatoes. Sauté them for about 5 minutes until they start to soften. Next, in a bowl, mix the softened butter, minced garlic, chopped rosemary, and thyme. This mix is your creamy garlic-herb butter. It adds a rich flavor to the roast. - Spread the herb butter and roast with beef broth. - Cover and roast in the oven. - Thicken the sauce and serve. Now, spread the garlic-herb butter over the seared roast. Place the roast back in the pot and pour in the beef broth. Make sure the veggies are covered. Cover the pot with a lid and roast it in your preheated oven for about 3 hours or until the meat is fork-tender. After 3 hours, carefully take the pot out. If you want a thicker sauce, mix flour with a bit of cold water until smooth. Stir this into the pot juices. Then, add in the heavy cream and mix well. Let it simmer for another 15-20 minutes on the stovetop. You can find the full recipe to guide you through this process. This dish is all about rich flavors and simple steps. Enjoy the warmth it brings to your table! Searing the meat is crucial. It locks in juices and adds flavor. Make sure the pot is hot. I recommend 3 to 4 minutes per side. If your roast is larger, adjust the cooking time. A 4-pound roast may need an extra 30 minutes. Always check for fork-tender meat. Adjusting seasoning is easy. Taste the sauce as it cooks. If it needs more salt, add a pinch. For a richer flavor, stir in a bit more garlic. To achieve a creamy sauce, use heavy cream. For extra thickness, mix a tablespoon of flour in cold water. Stir this into the pot juices before adding cream. For presentation, use a large platter. Arrange the pot roast in the center. Place the veggies around it. Drizzle the creamy sauce over the top. Garnish with fresh thyme for color. To complement this dish, serve with mashed potatoes or crusty bread. These sides soak up the sauce well. For the full recipe, check the link provided earlier. {{image_2}} You can switch up the beef cut for variety. Try brisket or round roast. These cuts offer different textures and flavors. Each option gives you a unique pot roast experience. Herbs and spices can also change the dish. Use thyme or oregano instead of rosemary. Add a pinch of smoked paprika for a warm flavor. Experiment with what you have on hand. For a slow cooker version, follow the same steps. Sear the meat first for flavor. Then add all ingredients to the slow cooker. Cook on low for 8 hours or high for 4 hours. This method makes your home smell amazing. If you're short on time, use an Instant Pot. Sear the roast, then add everything to the pot. Cook for about 60 minutes on high pressure. Let the pressure release naturally for best results. To make the dish gluten-free, simply skip the flour. The sauce will still taste rich and creamy. You can thicken it with cornstarch or simply enjoy it as is. For a dairy-free version, replace heavy cream with coconut cream. It gives a nice richness without any dairy. Almond milk is another option, but it may be less creamy. Adjust seasonings to balance the flavors. Curious to see the full recipe? Check out the Full Recipe for all the details! To keep leftover pot roast fresh, let it cool down. Place it in an airtight container. Make sure to seal it well. Leftover pot roast can last in the fridge for about 3 to 4 days. Always check for any signs of spoilage before using it again. Freezing pot roast is a great way to save it for later. Cut the roast into smaller pieces first. This helps it freeze better. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. Pot roast can be frozen for up to 3 months. To thaw, move it to the fridge overnight. For quick thawing, use the microwave on low. When reheating, you have two good options: stovetop or microwave. The stovetop keeps the meat juicy. Heat it in a pot on low heat with a splash of broth. Stir it often to avoid burning. The microwave is faster but may dry it out. Use a microwave-safe dish and cover it loosely. To refresh the creamy sauce before serving, add a bit of broth or cream while reheating. Mix well to keep it smooth and tasty. This will make your leftovers just as enjoyable as the first meal. For the full recipe, check out the earlier section. How long does it take to cook a pot roast? Cooking a pot roast takes about three hours in the oven. You want low heat for tender meat. A good rule is to roast for 30 minutes per pound. So, for a 3-pound roast, aim for three hours. This long time helps the meat become very tender and flavorful. Can I make Creamy Garlic-Herb Butter Pot Roast ahead of time? Yes, you can make this pot roast ahead of time. Cook it fully and let it cool first. Then, store it in the fridge for up to three days. When ready to serve, just reheat it gently on the stove. The flavors will blend even more. Can I substitute fresh herbs with dried herbs? Yes, you can use dried herbs instead of fresh. Use one-third of the amount since dried herbs are stronger. For example, if the recipe calls for 1 tablespoon of fresh thyme, use 1 teaspoon of dried thyme. Just add them early in the cooking process to develop the flavor. What type of beef is best for pot roast? The best beef for pot roast is beef chuck. It has the right amount of fat and connective tissue. This makes it tender and juicy when cooked slowly. You can also use brisket or round, but chuck is my top choice for flavor. Why is my pot roast tough? If your pot roast is tough, it likely needed more cooking time. Tough cuts need long, slow cooking to break down. Check the internal temperature; it should reach at least 195°F for fork-tender meat. If it’s not tender, cover it and cook longer. How can I make the sauce thicker? To thicken the sauce, use flour or cornstarch. Mix 1 tablespoon of flour with a bit of cold water until smooth. Stir this mixture into the pot juices and simmer for a few minutes until thick. You can also let it simmer longer to reduce and thicken naturally. This blog post covered how to make a delicious Creamy Garlic-Herb Butter Pot Roast. You learned about key ingredients, step-by-step instructions, and tips for the best results. You can experiment with different cuts of beef or herbs to suit your taste. Don’t forget to follow storage tips for leftovers, so nothing goes to waste. Whether you serve it on a special occasion or a weeknight, this roast will impress. Enjoy your cooking and savor every bite of this hearty meal!

Creamy Garlic-Herb Butter Pot Roast

Indulge in the ultimate comfort food with this creamy garlic-herb butter pot roast recipe! This hearty dish features tender beef chuck roast, garlic-infused butter, and fresh herbs, all slow-cooked to perfection with potatoes and carrots. In just a few simple steps, you can create a rich, creamy sauce that will leave everyone wanting more. Click to explore the full recipe and elevate your dinner game today!
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Ingredients
  

3 lbs beef chuck roast

4 tablespoons unsalted butter, softened

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

2 cups beef broth

1 onion, quartered

4 carrots, cut into chunks

4 potatoes, cut into cubes

1 tablespoon olive oil

Salt and pepper to taste

1 cup heavy cream

1 tablespoon flour (optional, for thickening)

Instructions
 

Preheat your oven to 325°F (165°C).

    Season the beef chuck roast generously with salt and pepper.

      In a large oven-safe pot, heat the olive oil over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side), then remove it from the pot and set aside.

        In the same pot, add the quartered onion, carrots, and potatoes, sauté for 5 minutes until they start to soften.

          In a bowl, mix the softened butter with minced garlic, chopped rosemary, and thyme to create herb butter.

            Spread the garlic-herb butter all over the seared roast, then place it back into the pot.

              Pour beef broth around the roast, ensuring the vegetables are submerged.

                Cover the pot with a lid and transfer it to the preheated oven. Roast for 3 hours, or until the meat is fork-tender.

                  After 3 hours, carefully remove the pot from the oven. If using, mix flour with a small amount of cold water until smooth and stir into the pot juices to thicken.

                    Stir in the heavy cream, mixing thoroughly to create a rich and creamy sauce. Let it simmer for an additional 15-20 minutes on the stovetop.

                      Taste and adjust seasoning if necessary.

                        Prep Time: 20 minutes | Total Time: 3 hours 45 minutes | Servings: 6

                          - Presentation Tips: Serve the pot roast on a large platter, with vegetables arranged around it. Drizzle the creamy sauce over the top and garnish with fresh thyme sprigs for an elegant finish.