Hurricane Rita Pot Roast
Dive into the rich, slow-cooked comfort of Hurricane Rita Pot Roast, a hearty one-pot meal that’s perfect for cozy dinners. This recipe transforms a tender beef chuck roast into a flavor-packed masterpiece, seasoned with a bold spice blend featuring paprika, garlic powder, and a kick of cayenne pepper. Sear the roast to lock in flavor, then simmer it low and slow with a medley of carrots, celery, red potatoes, and aromatic herbs like thyme and bay leaves, all bathed in a luscious beef broth infused with Worcestershire sauce and tomato paste. The melt-in-your-mouth meat is paired with thickened gravy, elevating each bite with bold, savory notes. Ready in 4 hours with minimal hands-on effort, this slow-cooked pot roast is the ultimate crowd-pleaser, offering soul-warming flavors perfect for family dinners or cozy weekends.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced
- 3 large carrots, cut into chunks
- 2 stalks celery, chopped
- 6 medium red potatoes, halved
- 3 cloves garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Season the beef chuck roast with kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper on all sides. Let it sit for 10-15 minutes to absorb the flavors.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the roast for 3-4 minutes on each side until a deep brown crust forms. Remove the roast and set aside.
In the same pot, add the sliced onion, carrots, celery, and red potatoes. Cook for 5 minutes, stirring occasionally, until they start to soften slightly.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the beef broth, Worcestershire sauce, and stir in the tomato paste until fully combined.
Place the seared roast back into the pot, nestling it among the vegetables. Add the bay leaves and fresh thyme on top.
Cover with the lid and reduce heat to low. Simmer for 3-4 hours, or until the roast is fork-tender and easily shreds with a fork. Alternatively, you can place the pot in a preheated 300°F (150°C) oven for the same duration.
Once cooked, remove the roast and vegetables from the pot and set them aside. Discard the bay leaves and thyme sprigs.
To thicken the sauce, mix the cornstarch with water in a small bowl to create a slurry. Bring the remaining liquid in the pot to a simmer and stir in the slurry. Cook for 2-3 minutes until the sauce thickens.
Shred the roast as desired and serve with the cooked vegetables. Drizzle the thickened sauce over the top for maximum flavor.
Nutrition Facts
Calories |
4616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.1 g | 390% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5435 mg | 236% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 35.1 g | ||
| Protein | 277.6 g | 555% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 48.8 mg | 271% | |
| Potassium | 10026 mg | 213% | |
*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.
