Rosemary Pot Roast

Chuck pot roast cooked until tender in a delectable rosemary gravy.

Course Main Dishes

Cuisine American

Keyword beef roast, comfort food, garlic, pot roast, rosemary

Prep Time 10 minutes

Cook Time 3 hours 40 minutes

Total Time 3 hours 50 minutes

Servings Servings

Calories 400kcal

Preheat oven to 300 degrees.
Season the roast liberally with salt and pepper.
Heat olive oil in a dutch oven over medium high heat. Sear on all sides. Add in garlic, onions and 1 tablespoon rosemary. Cook for 30 seconds.
Pour in red wine and beef broth. Cover and roast in the preheated oven for 3 - 3 1/2 hours or until tender and cooked through.
Remove roast from the pan. Cover to keep warm.
Pour pan juices into a measuring cup. The majority of the fat will rise to the top. Spoon two tablespoons off and add it to the dutch oven. Spoon off as much of the rest of the fat as you can, but don't worry about leaving some. You should have about 2 cups of broth left over. If you don't add more beef broth.
Heat dutch oven over medium heat. Whisk flour into the reserved fat in the dutch oven. Whisk in the 2 cups of reserved pan juices. Allow to thicken. Add 1 tablespoon of the hot gravy to the milk to temper it. Pour milk into the gravy. Stir in remaining fresh rosemary.
Cut roast. Spoon gravy over the top. Serve.

To substitute fresh rosemary, use 1 tablespoon for each teaspoon of dried.

I highly recommend using low-sodium beef broth so that you can better control the saltiness of the dish.

If you don't have 2 cups of leftover pan drippings just add more beef broth until you have 2 cups.

Tempering the milk with one tablespoon of the hot broth will help prevent the milk from curdling when you add it to the hot broth.

Nutrition information for estimation purposes only.