High Protein Oven Baked Beef Roast
Elevate your weeknight dinner or special occasion meal with this **High Protein Oven Baked Beef Roast**, a hearty, flavor-packed dish that’s perfect for feeding a crowd. Featuring a tender, juicy 2-pound beef chuck roast coated in a fragrant herb and garlic rub, this recipe pairs rich protein with nutrient-dense vegetables like carrots, celery, potatoes, and onions for a wholesome, one-pot meal. Slow-roasted in a savory beef broth, the roast becomes irresistibly fork-tender, while the vegetables soak up all the delicious juices for a perfectly balanced platter. With a simple prep time of 20 minutes followed by set-and-forget oven cooking, this dish is an effortless yet impressive addition to your recipe collection. Packed with bold flavors and essential nutrients, it’s ideal for meal prep, Sunday dinners, or any time you crave comfort food with a high-protein twist!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Beef broth
- 1 large Onion, sliced
- 4 medium Carrots, cut into chunks
- 3 Celery stalks, cut into chunks
- 4 medium Potatoes, quartered
Instructions
Preheat your oven to 325°F (160°C).
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and black pepper to form a paste.
Pat the beef chuck roast dry with paper towels. Generously rub the herb paste all over the surface of the beef.
In a large oven-proof pot or Dutch oven, add a bit of olive oil and heat over medium-high heat. Sear the beef on all sides until it develops a deep brown crust, about 3-4 minutes per side.
Once the beef is seared, remove it from the pot and set aside momentarily.
Add the sliced onion to the pot and cook, stirring occasionally, for about 3 minutes or until they become soft and translucent.
Add the beef back into the pot, surrounded by the carrots, celery, and potatoes.
Pour the beef broth over the roast and vegetables, ensuring the liquid reaches about halfway up the sides of the beef.
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Roast for 2.5 to 3 hours, or until the beef is fork-tender.
Remove the pot from the oven. Allow the beef to rest for about 15 minutes before slicing.
Serve the beef roast with the roasted vegetables and pan juices.
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 29.0 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 7887 mg | 168% | |
*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.
