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Garlic Rubbed Pot Roast

Garlic Rubbed Pot Roast

I promised TikTok I’d have this Garlic Rubbed Pot Roast recipe up yesterday and the day made a liar out of me. I’m sorry. But here we are! Just in time for your Sunday Dinner, too! Note that when I made it on Instagram Live I reduced the amounts of everything because I was only cooking for two. The recipe is written to serve a family and give you a good 6-8 servings, if not more.

This Pot Roast recipe is braised in the oven like your traditional pot roast, then rubbed with roasted garlic and broiled to finish things off. It would work in the Crockpot, but might I suggest trying my Easy Slow Cooker Pot Roast recipe if you’re going that route?

Garlic Rubbed Pot Roast Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Garlic Rubbed Pot Roast recipe:

  • Chuck roast: My preferred pot roast cut. Brisket works, too. Use something with a decent amount of fat, just make sure to remove the excess so things don’t get super oily.
  • Carrots, onion, celery: That mirepoix flavor is key to Pot Roast. We’re serving them alongside the roast and potatoes, but you don’t have to. They’ll infuse the meat and potatoes while cooking, and that’s enough for some.
  • Russet potatoes: I add my potatoes at the beginning because I like them soft. If you don’t, you’ll want to add them to the pan after the roast has been cooking about an hour.
  • Fresh rosemary, flat leaf parsley: These are the fresh herbs I had on hand, so that’s what this was developed with. Use your favorites. Thyme is a good option.
  • Garlic: A lot of it. It cooks up alongside the roast with the vegetables and aromatics, then we remove them and smush them into a paste and rub them all over the outside of the roast. Mmmmm, garlic.
  • Water: Dry braising is not a thing. Braising literally requires liquid. I use water, but chicken or beef broth works too.
  • Bay leaf: Cuts through the fat. Lightens things. Don’t omit it!
  • Beef bouillon powder, dehydrated minced onion, dried oregano: This is a lazy version of my Homemade Onion Soup Mix, included with my Onion Roasted Potatoes recipe. You can use Lipton’s in place of this combination if you want.
  • Worcestershire: It just brings something out of beef. I always miss it when I don’t use it.
  • Kosher salt, black pepper: Simple! We want to taste the meat, the aromatics: the food.
  • Olive oil: To sear.
Garlic Rubbed Pot Roast

How to Make Garlic Rubbed Pot Roast

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Garlic Rubbed Pot Roast recipe:

  • Season your meat. Grab a 5 qt dutch oven and place it over medium-high heat. Add the olive oil and let it heat while you season the chuck roast liberally all over with the salt and pepper.
  • Sear it. Once the oil is rippling and the surface of the pan is smoking a bit add the chuck roast. Press it down into the surface of the pan – we want to get a really good sear. Leave it alone and let it cook undisturbed for 4 minutes, then flip and sear on the other side. Use tongs to hold it up while you sear the sides, too.
  • Make some beef broth. In a measuring cup whisk together the water, Worcestershire, beef bouillon powder, dried oregano, and minced onions. Pour this into the pan around the roast. Next, add the onion, carrots, celery, and garlic. 
  • Add the aromatics. Now, turn off the heat and add the fresh herbs and give things a few pushes or stirs as best you can, to get the aromatics coated in the seasoned broth.
  • Get to braising. Cover with a tight-fitting lid and place in your 325°F oven for 3 hours. The meat should easily pull apart with a fork when it’s ready: if it doesn’t keep cooking.
  • Potatoes? Unless you like soft potatoes like I do, you won’t want to add them the same time you do everything else. Instead, pull the meat after about 2 or 2 1/2 hours and nestle them around the roast. Cover it back up and continue cooking until both the potatoes and meat are tender – about another hour or so.
  • Garlic rub. Once the meat is cooked through, remove the pan from the oven. Now you have two choices. You can remove the roast from the pan and transfer it to a cutting board, or you can leave it in the pan. What you’re gonna do is dig around for the garlic cloves and place them on top of the roast. Once you’ve located all or most of them, you’re going to use the back of a spoon or fork to press them down into a paste and rub that paste all over the top and exposed sides of the pot roast. You can cover the entire roast if you removed it, and it’ll be easier to find the garlic that way too. If you’re making gravy, go with the remove to a cutting board option since you’re gonna strain out the solids anyway.
  • FINISH HIM. Add the roast back to the pan (or a pan) and stick it under the broiler for 3-4 minutes. We just want the garlic to really seal itself against the meat. Then you’re done. Enjoy!
Garlic Rubbed Pot Roast

Making Gravy with the Garlic Rubbed Pot Roast Pan Sauce

Want to turn the sauce in the pan after braising into a velvety gravy? It’s easy! Strain out all of the meat and aromatics, then pour the liquid through a gravy separator. In a medium saucepan over medium-high heat add about 1/2 a cup of the fat to the pan (add butter or oil if needed), then sprinkle in a 1/2 cup of all-purpose flour.

Whisk together into a roux, and let cook for a couple of minutes, then slowly whisk in about 4 cups of pan juices. If you don’t have enough pan juices to make 4 cups add some beef broth. Add more liquid if you like a looser gravy, keeping in mind it will thicken as it rests. Taste and adjust for seasoning. Simmer over medium heat for 5 minutes, and serve hot.

Obligatory Pins – 

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Garlic Rubbed Pot Roast


  • Author: María
  • Total Time: 4 hours 30 minutes
  • Yield: 8 1x

Description

Check the post above the recipe for instructions on turning the pan juice into gravy!


Ingredients

Scale
  • 5 lb chuck roast, trimmed of excess fat
  • 3 lbs russet potatoes (about 5 medium potatoes), cut into 1″ chunks
  • 34 large carrots, peeled and cut into 2” pieces
  • 4 large celery stalks, cut into 1” pieces
  • 2 large vidalia onions, cut into chunks
  • 10 garlic cloves
  • 3 sprigs fresh rosemary 
  • 1 bay leaf
  • 3 1/2 C water
  • 1/4 C flat-leaf parsley, chopped roughly
  • 1/4 C dehydrated minced onion
  • 2 1/2 tbsp beef bouillon powder
  • 1 1/2 tbsp Kosher salt, to taste
  • 1 tbsp Olive oil
  • 2 tsp Worcestershire
  • 2 tsp dried oregano leaves
  • 1 tsp freshly cracked Black pepper

Instructions

  1. Grab a 5 qt dutch oven and place it over medium-high heat. Add the olive oil and let it heat while you season the chuck roast liberally all over with the salt and pepper.
  2. Once the oil is rippling and the surface of the pan is smoking a bit add the chuck roast. Press it down into the surface of the pan – we want to get a really good sear. Leave it alone and let it cook undisturbed for 4 minutes, then flip and sear on the other side. Use tongs to hold it up while you sear the sides, too.
  3. In a measuring cup whisk together the water, Worcestershire, beef bouillon powder, dried oregano, and dehydrated minced onions. Pour this into the pan around the roast. Next, add the onion, carrots, celery, and garlic.  If you like soft potatoes, go ahead and add those too. If you want them firmer, add them during the last hour of cook time.
  4. Now, turn off the heat and add the fresh herbs and bay leaf, and give things a few pushes or stirs as best you can, to get the aromatics coated in the seasoned broth. Cover with a tight-fitting lid and place in your 325°F oven for 3 hours. The meat should easily pull apart with a fork when it’s ready: if it doesn’t keep cooking.
  5. Once the meat is cooked through, remove the pan from the oven. Dig around for the garlic cloves and place them on top of the roast as you find them. Once you’ve located all or most of them, use the back of a spoon or fork to press them down into a paste and rub that all over the top and exposed sides of the pot roast.
  6. Place under the broiler (on high) for 3 minutes, then remove. Dassit!

Notes

  • Repeating myself: check the post above the recipe for instructions on turning the pan juice into gravy!
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
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