Super Tender Herb And Fig Pot Roast Recipe

Figs in a pot roast? It's a heavenly combination. Figs are full of sweetness and dark, scrumptious flavor. Once the figs are cooked in red wine, they perfectly complement the slow-roasted, tender pot roast meat. They also add a thickness to the cooking liquid that forms the most delicious sauce. Fresh rosemary and thyme add an herbaceous depth to the dish that takes it to the next level.

Leah Maroney loves making this recipe on cold winter days. She says, "The richness of the broth warms the soul and the belly. Serve it with your favorite mashed potato recipe and a nice hunk of crusty bread. Add a side salad if you're feeling healthy." This dish reheats extremely well. In fact, it gets better the next day! The flavors blend together beautifully the longer they sit. Reheat the dish in a pan with a touch of water or beef broth. 

Preheat the oven to 325 F.

Combine half of the salt and pepper with the flour in a large bowl.

Add the chuck roast to the bowl and coat well with the flour, shaking off any excess.

Heat the olive oil in a large Dutch oven.

Add the chuck roast to the pan and sear on one side for 3 minutes, or until brown.

While the roast cooks, roughly chop the onion, carrot, and garlic.

Add the roughly chopped vegetables to the Dutch oven.

Saute for 3–4 minutes, or until slightly softened and fragrant.

Add the beef broth, red wine, and browning liquid to the pot to deglaze the brown bits.

Add in the chuck roast and the bunches of herbs. Bring to a boil.

Cover the pot with a lid and place in the preheated oven. Bake for 2 hours and 15 minutes.

Lower the oven temperature to 250 F and bake for an additional hour.

Remove the pot from the oven and allow it to sit at room temperature for 15 minutes.

Using an immersion blender, carefully blend the liquid in the pot.

Add the remaining figs to the liquid.

Slice the pot roast.

Pour the liquid over the sliced pot roast.

Serve with your favorite sides.

Any kind of roast can work well for this recipe. Some of the most popular beef roasts are chuck roast, eye of round roast, and rump roast. However, you can also use the bone-in rib roast for even more flavor. The bones add even more depth to the dish. A more expensive option would be the sirloin top roast. All of these cuts of meat will be tough unless they are slow-cooked. They have a lot of connective tissue, and the slow cooking helps to break down this tissue and make it tender. Most of these cuts are very flavorful. Some have more fat content than others. Typically, the more marbling (stripes of fat in the meat), the more flavor the roast will have. Pick what looks freshest and is within your budget. Most of these cuts are a good price for the size of meat.