Super tender herb and fig pot roast recipe

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  • 1 3-4 lb chuck roast
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 1 cup fresh figs, halved
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage, chopped
  • 1 cup beef broth
  • 1/2 cup red wine (optional)


1. Preheat and Season

Preheat your oven to 325°F (163°C). Season the chuck roast generously with salt and pepper on all sides.

2. Sear the Roast

In a large oven-safe pot, heat olive oil over medium-high heat.

Sear the seasoned roast on all sides until browned. Remove the roast and set it aside.

3. Sauté Aromatics

In the same pot, sauté garlic, onions, and carrots until softened and aromatic.

4. Add Herbs and Figs

Stir in rosemary, thyme, sage, and fresh figs.

Let the ingredients mingle for a couple of minutes.

5. Deglaze and Simmer

Pour in beef broth and red wine (if using), scraping the bottom of the pot to release any flavorful bits. Bring the mixture to a simmer.

6. Return the Roast

Place the seared chuck roast back into the pot, nestling it among the vegetables and figs.

7. Slow Cook

Cover the pot with a lid and transfer it to the preheated oven.

Let it slow cook for 3 to 3.5 hours or until the roast is fork-tender.

8. Serve

Once done, remove the pot from the oven.

Serve the pot roast with the flavorful vegetables, figs, and a ladle of the rich cooking liquid.


Elevate your dining experience with this Super Tender Herb and Fig Pot Roast recipe.

The careful combination of aromatic herbs, sweet figs, and slow-cooked chuck roast results in a culinary masterpiece that is both sophisticated and comforting.

The tenderness of the meat and the harmonious blend of flavors make this pot roast a standout dish for any occasion.

Frequently Asked Questions (FAQs):

1. Can I use dried herbs instead of fresh ones?

While fresh herbs provide a more vibrant flavor, you can substitute dried herbs if needed. Use about one-third of the amount specified for fresh herbs.

2. What should I do if my pot roast is not tender after the suggested cooking time?

If the meat isn’t as tender as desired, continue cooking at a lower temperature for an additional 30 minutes to an hour.

Slow cooking is key to achieving that perfect tenderness.

3. Can I prepare this pot roast in a slow cooker?

Absolutely! Follow the same steps for searing and sautéing, then transfer everything to a slow cooker.

Cook on low for 8-10 hours or until the meat is tender.

4. Are there any suitable substitutes for figs in this recipe?

While figs contribute a unique sweetness, you can experiment with dried apricots or prunes for a similar effect.

5. Can I freeze the leftovers?

Yes, you can freeze the pot roast in an airtight container for up to three months.

Thaw in the refrigerator before reheating.

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