Heart Breaker Roast
Slow-cooked to perfection, the Heart Breaker Roast is the ultimate comfort dish for any occasion. This savory masterpiece stars a tender, fall-apart boneless beef chuck roast, expertly seared to lock in incredible flavor. Infused with aromatic herbs like rosemary and thyme, and slow-braised in a rich blend of beef broth and dry red wine, this recipe creates a luscious, velvety gravy that perfectly complements the roast and hearty vegetables like carrots, celery, and onions. With its warming spices of garlic powder and paprika, plus a touch of buttery indulgence, this dish is ideal for family gatherings, dinner parties, or any time when you crave something truly satisfying. Impress your loved ones with this melt-in-your-mouth beef roast, served with its thickened gravy and garnished with fresh herbs for an elegant touch. Perfectly seasoned, effortlessly elegant, and unmistakably delicious, the Heart Breaker Roast is love at first bite!
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Recipe Information
Ingredients
- 3 pounds boneless beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 4 garlic cloves, minced
- 3 cups beef broth
- 1 cup dry red wine
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1 bay leaf
- 2 tablespoons unsalted butter
- 1 tablespoon flour
Instructions
Preheat your oven to 325°F (163°C).
Season the beef chuck roast generously with kosher salt, black pepper, garlic powder, and paprika. Pat down to adhere the seasoning evenly.
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the roast on all sides until a deep golden-brown crust forms, about 3–4 minutes per side. Remove the roast and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until softened and slightly caramelized.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze and release any browned bits.
Return the roast to the pot along with the rosemary sprigs, thyme sprigs, and bay leaf. Ensure the liquid comes about halfway up the sides of the roast. Add more broth if necessary.
Bring the mixture to a gentle simmer on the stovetop, then cover with a lid and transfer the pot to the preheated oven.
Roast for 3 hours, flipping the roast at the halfway mark, until the meat is fork-tender and easily pulls apart.
Remove the pot from the oven and transfer the roast and vegetables to a serving platter, tenting them with foil to keep warm.
Place the pot back on the stovetop over medium heat and remove the rosemary, thyme, and bay leaf.
Melt 2 tablespoons of unsalted butter and whisk in 1 tablespoon of flour to make a roux. Stir the roux into the pot juices to thicken, simmering for about 5 minutes.
Strain the thickened gravy (if desired) and serve it alongside the roast and vegetables.
Garnish with additional fresh herbs if desired, and serve hot. Enjoy your Heart Breaker Roast!
Nutrition Facts
Calories |
4374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.4 g | 420% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 5069 mg | 220% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 23.9 g | ||
| Protein | 261.6 g | 523% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 6170 mg | 131% | |
*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.
