Description
Chimichurri Beef Tender Pot Roast is a juicy, slow-cooked comfort meal infused with bold herb and garlic flavor. Fork-tender beef simmers low and slow, then gets finished with vibrant chimichurri sauce for a rich yet fresh twist on classic pot roast.
Ingredients
1.2 kg beef tender pot roast
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
2 cups beef broth
Salt and black pepper, to taste
For the chimichurri:
1 cup fresh parsley, finely chopped
3 cloves garlic, minced
1/3 cup olive oil
2 tbsp red wine vinegar
1/2 tsp red pepper flakes
Salt and black pepper, to taste
Instructions
1. Season beef generously with salt and pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat.
3. Sear beef on all sides until deeply browned. Remove and set aside.
4. Add onion to the pot and cook until softened.
5. Stir in garlic and cook briefly until fragrant.
6. Return beef to the pot and pour in beef broth.
7. Cover and simmer on low heat for 2 1/2–3 hours until fork-tender.
8. Meanwhile, mix all chimichurri ingredients in a bowl and set aside.
9. Remove beef from pot and slice or shred.
10. Spoon chimichurri generously over the beef before serving.
Notes
• Serve with roasted potatoes, mashed potatoes, or rice.
• Chimichurri can be made ahead and refrigerated.
• Leftovers make excellent sandwiches.