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Herb-Infused Pot Roast with Lemon Zest

This pot roast is braised slowly in a broth fragrant with garlic, fresh herbs, and lemon zest, resulting in tender, falling-apart beef with a vibrant aroma. The dish showcases a rich, savory flavor profile enhanced by herb blooms and bright citrus notes, with a final texture that is both juicy and melt-in-your-mouth. The appearance features a beautifully browned exterior and moist, shredded meat with aromatic herbs throughout.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: homestyle
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds beef chuck roast preferably tied or trimmed
  • 4 cloves garlic minced
  • 2 tablespoons olive oil for searing
  • 1 cup beef broth
  • 1 bunch fresh thyme whole sprigs
  • 1 lemon lemon zested and juiced
  • 1 small onion sliced
  • Salt and pepper to taste

Equipment

  • Large Dutch Oven or Heavy Pot
  • Sharp Knife

Method
 

  1. Season the beef generously with salt and pepper, then heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deep golden brown, about 4-5 minutes per side, filling the kitchen with a rich, toasty aroma.
  2. Remove the seared beef and set it aside. In the same pot, add sliced onion and cook until translucent and slightly caramelized, about 3-4 minutes, stirring frequently and releasing sweet aromas.
  3. Add the minced garlic to the pot and cook for about 30 seconds until fragrant, being careful not to burn it. Stir constantly as it releases an inviting aroma and becomes golden.
  4. Return the beef to the pot and pour in the beef broth, scraping up any browned bits from the bottom. Add the sprigs of thyme, lemon zest, and lemon juice, distributing evenly around the meat.
  5. Cover the pot with a tight-fitting lid and reduce the heat to low. Let it braise gently for about 3 hours, until the beef is fork-tender and easily shredded, filling the room with fragrant herbal steam.
  6. Carefully remove the beef from the pot and transfer it to a cutting board. Increase the heat to medium-high and simmer the sauce uncovered for 10 minutes, until slightly thickened and vibrant with citrus and herb flavors.
  7. Shred the rested beef with two forks, noticing its juicy, tender texture and the infused herbs. Return the shredded meat to the thickened sauce, stirring gently to coat evenly and reheat for a few minutes.
  8. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. The dish should be bright, fragrant, and moist with a beautiful presentation of meat and herbs.

Notes

For extra flavor, add a splash of white wine during braising. Serve with rustic bread or roasted vegetables for a complete meal.