Memory Lane Spanish Roast
Take a flavorful trip down "Memory Lane" with this hearty Spanish-inspired roast! Tender, slow-cooked beef chuck roast is perfectly seasoned with smoky paprika, earthy cumin, and fragrant oregano, then braised to perfection in a rich and savory blend of red wine, beef broth, and tomato paste. Nestled alongside a medley of carrots, potatoes, and onions, this one-pot comfort meal is as satisfying as it is simple to prepare. Cooked low and slow in the oven, the result is a melt-in-your-mouth roast accompanied by vegetables bathed in a deeply flavorful sauce. Ideal for family dinners or special occasions, this dish pairs beautifully with crusty bread to soak up every last drop of the luscious gravy. Sprinkle with fresh parsley for a vibrant finish, and let the warm, homestyle flavors take you back to cherished culinary moments. Perfect for those searching for slow-cooked recipes, Spanish comfort food, or one-pot dinner ideas!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and chopped
- 4 medium potatoes, quartered
- 4 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 325°F (163°C).
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Season the beef chuck roast all over with salt and black pepper.
Sear the roast in the hot oil for about 4-5 minutes per side until deeply browned. Remove the roast and set it aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil.
Add the diced onion, carrots, and potatoes to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, paprika, ground cumin, and dried oregano, cooking for 1 minute until fragrant.
Add the red wine and scrape the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits.
Stir in the beef broth and tomato paste until fully incorporated.
Add the bay leaves to the pot, then return the seared roast to the pot, nestling it among the vegetables.
Cover the pot with a lid and transfer it to the preheated oven.
Cook the roast for 4 hours, checking halfway through to ensure that the liquid has not significantly reduced. Add a bit of water if needed.
Once the roast is fork-tender and the vegetables are cooked through, remove the pot from the oven.
Discard the bay leaves and let the roast rest for 10 minutes before slicing or shredding.
Serve the roast and vegetables warm, topped with freshly chopped parsley for garnish if desired.
Nutrition Facts
Calories |
4881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.0 g | 408% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5245 mg | 228% | |
| Total Carbohydrate | 208.4 g | 76% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 30.1 g | ||
| Protein | 269.5 g | 539% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 48.5 mg | 269% | |
| Potassium | 9497 mg | 202% | |
*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.
