Rosemary & Garlic Beef Pot Roast

Time: Marinade overnight; 3 – 4 hours

Music Selection: Imagine Dragons – Believer

First things first – this is the best pot roast recipe you will ever find! It takes a bit of time, due to the marinading process, but it is so worth it! You will be a believer…


¼ cup olive oil

Fresh rosemary

1 beef roast (3 -4 lbs)

4 – 5 carrots

1 – 2 rutabagas

2 onions

3 – 4 parsnips

3 – 4 cloves of garlic, cut in half

1 cup red wine

3 cups beef broth



3 – 6 Tbsp cornstarch


The night before, in a large sealable plastic bag, place roast, rosemary, garlic and olive oil.

4 – 5 hours before eating: In a large dutch oven, spread some olive oil. Remove roast from marinade. Pat the roast dry with paper towels. Then salt/pepper the roast very well – this roast needs salt to bring out its flavor. Turn stove burner on high. Sear the roast on all sides so nice and browned. Remove the roast and set aside.

Peel the vegetables and cut in large chunks (quarter carrots, parsnips and rutabagas in 2 inch chunks, quarter onions). Set aside.

In the dutch oven, leave on high, add the wine and beef broth. Let it boil and scrape the pan. Remove from heat. Add the rosemary and garlic from the marinade. Then add all the vegetables. Place the roast on top. Cover with the lid and put in the oven at 325 degrees and roast it for about an hour per pound (ie. A 3 lb roast will need about 3 hours; a 4 lb roast will need about 4 hours). For the final hour, though, remove the lid so the roast is nice and crispy.

When done, remove the roast and let set aside while you make the gravy.

Remove all the vegetables and place on a platter.

Strain the beef broth to remove the garlic and rosemary. Put the broth in a large pot. Turn on medium heat. In a small bowl, add 3 Tbsp cornstarch and with a whisk, mix while adding a little water so it is runny. Slowly, whisk the cornstarch mixture into the gravy. Don’t stop whisking. Let it thicken and then decide if you need to add more cornstarch. Set aside.

In meantime, carve the roast and add to the vegetable platter. Serve with creamy mashed potatoes and the gravy!

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