Roasted Garlic Parmesan Pot Roast with Root Vegetables
Indulge in the comforting flavors of Roasted Garlic Parmesan Pot Roast with Root Vegetables. This heartwarming dish features tender beef chuck roast slow-cooked to perfection, infused with the rich taste of roasted garlic and Parmesan cheese, and surrounded by vibrant root vegetables. Perfect for family gatherings or cozy dinners, this recipe promises to create lasting memories around your table.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 4 hours 15 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 head fresh garlic (whole cloves)
- 1 cup grated Parmesan cheese
- 4 medium carrots (chopped)
- 4 medium Yukon gold or red potatoes (chopped)
- 2 medium sweet onions (sliced)
- 2 tbsp olive oil
- 2 cups low-sodium beef broth
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (160°C).
- In a skillet, heat olive oil over medium heat and sear the beef on all sides until golden brown.
- Add onions, garlic, thyme, and rosemary to the skillet. Sauté until onions are translucent.
- Place the seared roast in a Dutch oven or roasting pan. Surround it with carrots and potatoes, then sprinkle with Parmesan.
- Pour beef broth around the roast without disturbing the cheese layer.
- Cover tightly and bake for 3-4 hours until meat is tender.
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Feel free to substitute root vegetables like turnips or sweet potatoes for variety. Experiment with different herbs or spices for added flavor. Allow leftovers to cool before storing in an airtight container; refrigerate for up to four days.