This Mediterranean pot roast is flavorful and so easy to make. It takes 10 minutes to prep and 4 hours to cook (hands-off). The beef is fork-tender and the potatoes literally melt in your mouth.
This pot roast is made with beef chuck, baby carrots, sliced onion, celery, and potato wedges.
This recipe uses fresh garlic, salt, pepper, lemon, and dried Italian herbs to season the pot roast.
Preheat the oven to 325 ℉ (162 ℃). Chop all of the vegetables. Add the celery, potato wedges, carrots, onion, and garlic head to the baking dish. Season with salt and pepper. Add 1 cup of water of beef broth.
Mash the garlic into a paste using a mortar and pestle. Lather the beef with the freshly mashed garlic paste. Season with salt, pepper, and dried Italian herbs. Squeeze the lemon on top.
Add a parchment paper on top of the pot roast. Tuck the sides into the baking dish.
Add foil on top of the parchment paper. Tightly press the edges of the foil to the baking dish to create a seal. This is important to keep the roast moist!
Cook the pot roast in the oven with the parchment paper and foil at 325 ℉ (162 ℃) for 4 hours.
Remove the foil and parchment paper. Set the oven to broil and caramelize the top of the roast (optional).
If making gravy from the drippings, separate and strain the liquid in the pan. In a saucepan, add 2 tablespoons of butter on medium heat. Once melted add 2 tablespoons of flour while continuing to whisk. Continue whisking the 2 cups of the drippings until it thickens.