Easy Oven Braised Pot Roast With Garlic and Thyme

Pot Roast With Garlic and Thyme
Pot Roast With Garlic and Thyme. Diana Rattray
Ratings (11)
  • Total: 4 hrs 20 mins
  • Prep: 20 mins
  • Cook: 4 hrs
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
914 Calories
37g Fat
49g Carbs
84g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 914
% Daily Value*
Total Fat 37g 47%
Saturated Fat 13g 66%
Cholesterol 242mg 81%
Sodium 609mg 26%
Total Carbohydrate 49g 18%
Dietary Fiber 6g 20%
Protein 84g
Calcium 155mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy braised oven pot roast is perfectly flavored with red wine, garlic, and thyme. This all-in-one meal includes potatoes and optional mushrooms. It makes a great family dinner for any night of the week.

Feel free to add sliced carrots or baby carrots along with the potatoes.

Ingredients

  • 1 pot roast, about 2 1/2 to 3 1/2 pounds (chuck or other suitable pot roast)
  • 5 medium cloves garlic (halved)
  • Dash salt
  • Dash pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, quartered and sliced
  • Optional: 4 ounces mushrooms (small whole or sliced)
  • 3 tablespoons flour
  • 1 1/2 cups red wine, such as pinot noir or cabernet
  • 1 cup beef broth
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried leaf thyme)
  • 2 pounds potatoes (cut in 2-inch chunks)

Steps to Make It

With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.

Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.

Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 to 2 minutes longer. Stir in the red wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.

Heat the oven to 325 F.

Put the roast back in the pan and sprinkle with thyme. Cover with a lid or cover the pan tightly with foil and transfer to the oven. Cook for 2 hours.

Add the potatoes, cover, and continue cooking for 1 to 2 hours longer, or until the potatoes are fork-tender.