Chuck Roast Winner
Get ready to elevate your comfort food game with the "Chuck Roast Winner," a mouthwatering one-pot recipe perfect for cozy family dinners or special occasions. This hearty dish features a perfectly seared chuck roast coated in a flavorful blend of paprika, garlic powder, and onion powder, slow-braised to tender perfection in a savory broth infused with red wine, fresh rosemary, thyme, and a hint of bay leaf. Accompanied by a medley of buttery red potatoes, sweet carrots, and earthy celery, this roast is as satisfying as it is aromatic. Serve it with the rich, silky gravy prepared from the braising liquid for a truly indulgent meal. With just 20 minutes of prep and the magic of slow-roasting, this chuck roast recipe is guaranteed to be your go-to for stress-free, crowd-pleasing dinners.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 medium carrots, cut into chunks
- 3 stalks celery, cut into chunks
- 6 small red potatoes, halved
- 4 cloves garlic cloves, minced
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 sprigs fresh rosemary sprigs
- 2 sprigs fresh thyme sprigs
- 1 leaf bay leaf
Instructions
Pat the chuck roast dry with paper towels. Season all sides evenly with salt, black pepper, paprika, garlic powder, and onion powder.
Sprinkle the flour over the roast to lightly coat it on all sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Once the oil is hot, sear the chuck roast on all sides until it develops a deep brown crust, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, reduce the heat to medium and add the sliced onion. Sauté until softened, about 3-4 minutes.
Add the garlic and cook for 1 minute, stirring constantly to prevent burning.
Deglaze the pot by adding the red wine (if using) or 1 cup of the beef broth. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Return the seared roast to the pot. Add the carrots, celery, potatoes, and the remaining beef broth to the pot.
Tuck the rosemary, thyme, and bay leaf around the roast. Bring the liquid to a simmer.
Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Cook for 3.5 to 4 hours, or until the roast is fall-apart tender.
Remove the pot from the oven and carefully transfer the roast and vegetables to a serving platter.
Skim any excess fat from the surface of the liquid and discard the rosemary, thyme sprigs, and bay leaf.
Optional: Simmer the liquid on the stovetop for 5-10 minutes to reduce and thicken it into a rich gravy.
Serve the chuck roast with the vegetables and gravy on the side. Enjoy!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1429 mg | 30% | |
*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.
