Super tender herb and fig pot roast recipe

Figs in pot roast? The combo is divine. Sweet and dark, figs are delicious. Figs cooked in red wine pair well with slow-roasted, tender pot roast meat. 

1 + 1 teaspoons salt, divided ½ + ½ teaspoon ground black pepper, divided ¼ cup flour 1 (3–4-pound) chuck roast 1 tablespoon olive oil 1 medium yellow onion 1 carrot 3 cloves garlic 1 cup beef broth 1 cup red wine


1 tablespoon browning liquid 2 tablespoons brown sugar 1 + 1 cups dried figs, divided 1 bunch thyme 1 bunch rosemary


Heat the oven to 325 F. Mix half the salt and pepper with the flour in a large bowl. Chuck roast to the bowl and coat with flour, shaking off excess.

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Heat olive oil in a large Dutch oven. Brown the chuck roast on one side for 3 minutes in the pan. Sear the other side for 3 minutes. Take the roast out of the pan, leaving the drippings.

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While the roast cooks, roughly chop onion, carrot, and garlic. Put roughly chopped vegetables in the Dutch oven. Sauté 3–4 minutes until softened and fragrant.

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Deglaze the brown bits with beef broth, red wine, and browning liquid. Mix in brown sugar, 1 cup figs, and remaining salt and pepper. Stir to dissolve sugar.

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Chuck roast and herb bunches. Bring to boil. Put the pot in the preheated oven with a lid. Bake 2 hours 15 minutes. Bake for another hour at 250 F.

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Leave the pot at room temperature for 15 minutes after removing it from the oven. After discarding the herb sprigs, remove the chuck roast and place it on a plate.

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Carefully blend the pot liquid with an immersion blender. Combine the remaining figs with the liquid. Slice pot roast. Pour liquid over sliced pot roast. Serve with favorite sides.

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