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Garlic Thyme Pot Roast


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  • 3 pound chuck roast
  • 3 T chopped garlic
  • salt and pepper
  • 2 T olive oil
  • 1 T butter
  • 1 medium onion - sliced thin
  • 1 cup petite carrots
  • 12 ounces sliced button mushrooms
  • 3 T flour
  • 8 ounces cooking sherry
  • 2 cups beef broth
  • 8 ounces water
  • 1 package " better than beef " gravy
  • 1 t dried thyme
  • 3 medium redskin potatoes - 3/4" chop, skins on



Step 1

Make 1/4" deep slits in beef , 6 per side. Press garlic into slits, season both sides well with salt and pepper.
Heat oil in heavy pan over medium high heat , sear both sides of beef. Place roast in casserole dish.
In the same pan used to sear the beef , melt the butter and add the onions and carrots, cook for 3 minutes. Add the mushrooms and cook for two more minutes.
Sprinkle the flour on top of the vegetables and cook for another minute, then add the sherry, broth, water and gravy mix. Continue to cook until mixture bubbles and thickens.
Season both sides of roast with the thyme then pour thickened vegetable mixture over roast.
Cover and place in pre heated 325 degree oven for 2 hours.
Place potatoes in pan , cover and cook for another 1 1/2 hours.


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