New Fashioned Pot Roast with Fresh Rosemary
Elevate your comfort food game with this New Fashioned Pot Roast with Fresh Rosemary, a savory twist on a timeless classic. Featuring tender, slow-braised beef chuck roast nestled among a vibrant medley of carrots, parsnips, and Yukon gold potatoes, this dish is infused with the rustic charm of fresh rosemary and a rich sauce of dry red wine and beef broth. Searing the beef to golden perfection and building flavor with sautéed onions, garlic, and tomato paste ensure deep, complex tastes with every bite. Perfectly suited for cozy family dinners or impressing guests, this hearty one-pot meal is effortless to prepare yet utterly luxurious. Serve it straight from the Dutch oven, and let the aromatic rosemary and melt-in-your-mouth beef steal the show.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 medium Carrots, peeled and cut into 2-inch pieces
- 2 medium Parsnips, peeled and cut into 2-inch pieces
- 5 small Yukon gold potatoes, quartered
- 4 large Garlic cloves, minced
- 3 cups Beef broth
- 1 cup Dry red wine
- 4 sprigs Fresh rosemary sprigs
- 2 tablespoons Tomato paste
- 2 Bay leaves
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast on all sides with the salt and black pepper.
Heat olive oil in a large, oven-safe Dutch oven over medium-high heat.
Sear the beef roast in the hot oil for 3–4 minutes per side until browned. Remove the beef and set aside.
In the same pot, add the diced onion and cook for 3 minutes, stirring occasionally, until softened.
Add the minced garlic, tomato paste, and fresh rosemary sprigs to the pot, cooking for 1 minute to release their aromas.
Pour in the red wine and beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
Return the seared beef roast to the pot, nestling it into the liquid.
Add the carrots, parsnips, potatoes, and bay leaves around the beef in the pot.
Cover the Dutch oven with its lid and transfer it to the preheated oven.
Braise the roast for 3–3.5 hours, checking periodically to ensure the liquid doesn't evaporate too much. Add more broth if necessary.
Once the beef is fork-tender, remove the pot from the oven.
Discard the bay leaves and rosemary sprigs.
Slice or shred the beef and serve with the roasted vegetables and pan juices spooned over the top.
Nutrition Facts
Calories |
4699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.8 g | 389% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8485 mg | 369% | |
| Total Carbohydrate | 194.7 g | 71% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 39.3 g | ||
| Protein | 273.5 g | 547% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 46.4 mg | 258% | |
| Potassium | 8887 mg | 189% | |
*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.
