Herb-Infused Chuck Roast with Root Vegetables

This hearty chuck roast recipe combines traditional slow cooking techniques with a creative twist of herb infusion. The roast is seasoned simply with salt and pepper, then enhanced with a medley of aromatic herbs and root vegetables for a comforting, flavorful meal. It's perfect for family gatherings and meets a variety of dietary preferences.

Ingredients:

• 3-4 lbs chuck roast
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 4 carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the chuck roast generously with salt and pepper on all sides.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side). Remove the roast and set aside.
4. In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent.
5. Add the carrots and parsnips to the pot, stirring to combine with the onion and garlic.
6. Return the chuck roast to the pot, placing it on top of the vegetables.
7. Pour in the beef broth and red wine, if using, ensuring the liquid covers at least half of the roast.
8. Add the rosemary, thyme, and bay leaf to the pot.
9. Cover the pot with a lid and transfer it to the preheated oven. Roast for 3-4 hours, or until the meat is fork-tender.
10. Remove the pot from the oven, discard the herbs, and let the roast rest for 10-15 minutes before slicing.