Fruited Pot Roast
Transform your Sunday dinner with this show-stopping Fruited Pot Roast, a delightful fusion of savory and subtly sweet flavors. This comforting dish features a tender, slow-braised beef chuck roast infused with the warmth of cinnamon and the depth of red wine. What sets it apart is the addition of dried apricots and cranberries, which lend a touch of natural sweetness that perfectly complements the hearty vegetables like carrots and parsnips. Cooked low and slow in a rich, aromatic broth, this one-pot classic is both elegant and satisfying. Serve it alongside its vibrant fruit and vegetable medley, topped with a sprinkle of fresh parsley for a finishing touch. Perfect for cozy family gatherings or an impressive holiday centerpiece, this savory-sweet pot roast recipe is destined to become a new favorite.
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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, diced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 cup dried apricots, halved
- 0.5 cup dried cranberries
- 4 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 0.5 teaspoon ground cinnamon
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the roast for 4-5 minutes on each side until deeply browned. Remove the roast from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze and loosen any browned bits.
Stir in the tomato paste, ground cinnamon, and bay leaves.
Return the roast to the pot and add the dried apricots, dried cranberries, carrots, and parsnips 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 (160°C).
Cook for 2.5 to 3 hours, or until the meat is fork-tender and the flavors are well combined.
Remove the pot from the oven and let it rest for 10 minutes. Discard the bay leaves.
Slice the roast and serve with the fruits, vegetables, and braising sauce spooned over the top.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
4910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.5 g | 389% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7622 mg | 331% | |
| Total Carbohydrate | 258.1 g | 94% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 164.3 g | ||
| Protein | 265.5 g | 531% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 45.2 mg | 251% | |
| Potassium | 7932 mg | 169% | |
*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.
