Not Your Average Pot Roast
Elevate your Sunday dinner with "Not Your Average Pot Roast," a deeply flavorful twist on the classic comfort food. This recipe transforms a humble beef chuck roast into a tender, melt-in-your-mouth masterpiece, thanks to a harmonious blend of bold seasonings like smoked paprika, garlic powder, and a touch of red wine for richness. Searing the roast before slow-roasting it in a medley of onion, carrots, celery, and baby potatoes gives it layers of flavor, while a luscious homemade gravy ties it all together. Perfect for a cozy family meal or an impressive dinner party centerpiece, this hearty dish brings comfort and sophistication to your table. Serve with crusty bread for soaking up every last drop of the savory, herb-infused gravy. Ideal for pot roast lovers looking to elevate their game, this recipe checks every box for a flavorful, crowd-pleasing meal!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 1.5 pounds baby potatoes
- 4 garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 cup red wine (optional, substitute with more beef broth if desired)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons flour
- 2 tablespoons cold water
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels and season generously on all sides with kosher salt, black pepper, garlic powder, and smoked paprika.
In a large Dutch oven, heat the olive oil over medium-high heat.
Sear the roast on all sides until deep brown (about 4-5 minutes per side), then remove it from the pot and set it aside.
In the same pot, lower the heat to medium and add the diced onion, cooking until softened (about 3 minutes).
Add the carrots, celery, baby potatoes, and minced garlic, then sauté for another 3-4 minutes.
Stir in the tomato paste and cook for 1 minute.
Deglaze the pot by pouring in the red wine (or additional beef broth), scraping up any browned bits from the bottom.
Pour in the beef broth, and add the thyme and rosemary. Stir to combine.
Return the seared roast to the pot, nestling it among the vegetables and ensuring it's mostly submerged in the liquid.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
Cook for 3.5 to 4 hours, checking occasionally to ensure there’s enough liquid. Add more beef broth if needed.
Once tender, remove the roast and vegetables from the pot and tent them with foil to keep warm.
To make the gravy, place the pot with the cooking liquid on the stove over medium heat.
In a small bowl, whisk together the flour and cold water to make a slurry.
Slowly whisk the slurry into the simmering liquid, stirring constantly until the gravy thickens (about 2-3 minutes).
Slice the roast against the grain and serve with the vegetables and gravy drizzled on top.
Nutrition Facts
Calories |
4786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.1 g | 390% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 39.0 g | ||
| Protein | 278.8 g | 558% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 48.3 mg | 268% | |
| Potassium | 9932 mg | 211% | |
*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.
