Black Forest Pot Roast
Indulge in the rich, hearty flavors of Black Forest Pot Roast, a delicious twist on a classic comfort dish. This one-pot wonder features a tender, slow-braised beef chuck roast infused with the deep, tangy notes of dry red wine, balsamic vinegar, and sweet-tart cherries, creating a perfectly balanced sauce. Complemented by chunks of carrots and baby potatoes, this dish earns its place as a truly satisfying dinner centerpiece. Aromatic herbs like fresh thyme and bay leaves add depth, while a stovetop-to-oven cooking method ensures the roast turns out fork-tender and packed with flavor. Perfect for cozy family meals or an impressive dinner party, this Black Forest Pot Roast offers an irresistible combination of savory and slightly fruity layers. Serve hot with its luscious sauce and prepare for rave reviews! Keywords: Black Forest Pot Roast, beef chuck roast, slow-braised pot roast, comfort food, dinner recipes, one-pot recipe.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 4 cloves Garlic cloves, minced
- 2 cups Beef broth
- 1 cup Dry red wine
- 2 tablespoons Balsamic vinegar
- 1 cup Canned tart cherries in juice, drained
- 2 tablespoons Tomato paste
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme
- 4 medium Carrots, peeled and cut into chunks
- 1.5 pounds Baby potatoes
Instructions
Pat the beef chuck roast dry with paper towels. Sprinkle both sides evenly with salt and black pepper.
In a large Dutch oven over medium-high heat, heat the olive oil until shimmering. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set aside.
Reduce the heat to medium and add the chopped onion to the pot. Sauté for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the beef broth, red wine, balsamic vinegar, canned cherries, and tomato paste. Mix well to combine.
Return the roast to the pot, nestling it into the liquid. Add the bay leaves and fresh thyme sprigs.
Bring the liquid to a gentle simmer, cover the pot, and transfer it to a preheated oven at 300°F (150°C). Cook for 3 hours.
After 3 hours, add the carrots and baby potatoes to the pot, making sure they're submerged in the liquid as much as possible. Cover and continue cooking for another 1 hour, or until the vegetables are tender and the beef is fork-tender.
Remove the pot from the oven. Discard the bay leaves and thyme sprigs.
Using a slotted spoon, transfer the roast and vegetables to a serving platter. Skim any excess fat from the cooking liquid and spoon it over the meat and vegetables as a sauce.
Serve the Black Forest Pot Roast hot, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
4729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.5 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7608 mg | 331% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 50.5 g | ||
| Protein | 273.0 g | 546% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 8910 mg | 190% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
