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Pot Roast with Sherry, Rosemary, and Thyme Recipe

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★★★★

3.9 from 57 reviews

This classic Pot Roast with Sherry, Rosemary, and Thyme is a comforting, tender beef dish slow-cooked to perfection in a flavorful blend of herbs, dry sherry, and beef broth. The chuck roast is seared for a rich crust, then braised in the oven alongside onions, garlic, carrots, and baby potatoes, resulting in a hearty, aromatic meal. Finished with a textured, savory gravy made from the cooking liquid, this dish is perfect for a satisfying family dinner.

Ingredients

Scale

For the Rub

  • 1 tablespoon whole grain mustard
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the Roast

  • 4–5 pounds chuck roast
  • 3 tablespoons olive oil, divided
  • 2 large onions, peeled and chopped
  • 3 medium carrots, peeled and sliced
  • 6 cloves garlic, peeled and finely chopped
  • 4 cups beef broth
  • 1 cup dry sherry

For Vegetables on the Side

  • 6 medium carrots, peeled and cut in thirds diagonally
  • 12–16 baby potatoes

Instructions

  1. Make the herb rub: In a small dish, combine the whole grain mustard, chopped rosemary, chopped thyme, 1 teaspoon salt, 1 teaspoon pepper, and 1 tablespoon olive oil. Mix thoroughly to form a paste.
  2. Prepare the beef: Pat the chuck roast dry with paper towels. Rub the herb mixture all over the beef on all sides, ensuring it is evenly coated.
  3. Sear the beef: Heat 2 tablespoons of olive oil in a heavy pot or Dutch oven over medium-high heat. Add the beef and sear it until browned on all sides, about 3-4 minutes per side. Remove the beef from the pot and set aside.
  4. Sauté the aromatics: Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onions, sliced carrots, and garlic. Season with salt and pepper. Cook, stirring frequently, until the vegetables are tender and fragrant, about 10 minutes.
  5. Deglaze the pot: Pour in the dry sherry and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the sherry simmer for 2-3 minutes to reduce slightly.
  6. Add broth and roast: Stir in the beef broth. Return the seared beef to the pot. Add the additional 6 carrots cut into thirds and the baby potatoes around the roast.
  7. Braise the roast: Cover the pot with a lid and transfer it to a preheated oven at 350°F (175°C). Cook for approximately 4 hours, turning the roast halfway through cooking and adding more stock if necessary to keep ingredients moist.
  8. Remove and keep warm: Once tender, remove the roast, large carrots, and potatoes from the pot. Cover with aluminum foil to keep warm.
  9. Prepare the gravy: Blend the remaining cooking liquid and vegetables in the pot using a stick blender or food processor. Leave some texture if preferred. Taste and adjust seasoning with salt and pepper as needed.
  10. Serve: Pull the meat apart with two forks or slice into serving portions. Return the meat, carrots, and potatoes to the pot or serve plated with the blended gravy poured over.

Notes

  • Use a heavy Dutch oven for even heat distribution during braising.
  • Searing the meat well is crucial for developing flavor through the Maillard reaction.
  • If you prefer a smoother gravy, blend the sauce longer until silky.
  • Adding more beef broth during braising helps prevent drying and creates a rich sauce.
  • Leftover pot roast can be refrigerated for up to 3 days or frozen for up to 2 months.
  • For a richer flavor, marinate the rub on the roast for a few hours or overnight before cooking.

Keywords: pot roast, chuck roast, braised beef, sherry pot roast, rosemary thyme beef, hearty dinner

Find it online: https://epicrecipebox.com/pot-roast-with-sherry-rosemary-and-thyme-recipe/