Kick Butt Roast
Transform your dinner table with this tender, flavorful Kick Butt Roast, a true showstopper brimming with rich, savory notes. This melt-in-your-mouth beef chuck roast is seared to perfection before being slow-cooked in a luscious broth infused with balsamic vinegar, soy sauce, Dijon mustard, and a touch of brown sugar for balanced sweetness and depth. Paired with baby potatoes, carrots, and celery, this one-pot wonder is the ultimate comfort food, delivering robust flavors in every bite. Perfectly seasoned with garlic, onion, and thyme, it's an irresistibly hearty meal ideal for family dinners or special occasions. With minimal prep and a long, slow roast in the oven, this dish lets you sit back while the magic happens. Serve over its rich, velvety sauce for a crowd-pleasing feast that’s as easy as it is delicious. Perfect keywords: "tender beef roast," "one-pot comfort food," "slow-cooked dinner recipe," and "vegetable pot roast."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 4 cloves garlic cloves
- 1 large yellow onion, diced
- 2 cups beef broth
- 2 tablespoons balsamic vinegar
- 3 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1 teaspoon thyme leaves, fresh or dried
- 0.5 teaspoons black pepper
- 1 teaspoon salt
- 1.5 pounds baby potatoes, halved
- 4 medium carrots, peeled and cut into chunks
- 2 stalks celery stalks, sliced
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat until shimmering.
Sear the chuck roast for about 4-5 minutes on each side until well-browned. Remove the roast and set aside.
Lower the heat to medium and add the diced onion and minced garlic cloves to the pot. Sauté for 2-3 minutes until softened and fragrant.
Stir in the balsamic vinegar, soy sauce, Dijon mustard, and brown sugar. Let the mixture cook for 1-2 minutes to combine flavors.
Pour in the beef broth and deglaze the pot by scraping the bottom with a wooden spoon to release any browned bits.
Return the seared roast to the pot, placing it in the center of the broth mixture.
Sprinkle thyme leaves over the roast and arrange the baby potatoes, carrots, and celery around the meat.
Cover the pot with a lid and transfer to the preheated oven.
Cook for 3.5 to 4 hours, basting the roast with the broth every hour, until the meat is tender and easily pulls apart with a fork.
Remove the pot from the oven and allow the roast to rest, covered, for 10 minutes.
Serve the Kick Butt Roast with the vegetables and spoon some of the flavorful broth over the top. Enjoy!
Nutrition Facts
Calories |
4023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.1 g | 391% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5591 mg | 243% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 43.6 g | ||
| Protein | 256.2 g | 512% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 5429 mg | 116% | |
*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.
