Out of This World Roast
Prepare to take your taste buds on a journey with the "Out of This World Roast," a comforting, flavor-packed dish perfect for any special occasion or cozy family dinner. This hearty recipe showcases a tender, fall-apart beef chuck roast, slow-braised with baby potatoes, carrots, celery, and aromatic herbs like rosemary and thyme, all simmered in a luscious blend of beef broth and optional red wine for added depth. With a golden sear and hours of oven roasting, this dish builds layer upon layer of rich, savory flavor, while the vegetables soak up the incredible juices from the roast. Serve this ultimate one-pot meal straight from the Dutch oven with a generous drizzle of its luxurious pan gravy. It's a soul-satisfying centerpiece that's as easy to make as it is unforgettable. Perfect for those searching for "tender pot roast recipe" or "classic beef roast with vegetables," this dish will quickly earn a spot in your recipe rotation.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic cloves, minced
- 1 large onion, chopped
- 4 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 1.5 pounds baby potatoes, halved
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 bay leaves
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels. Season it generously with kosher salt and black pepper on all sides.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. When the oil is hot, sear the roast on all sides until it develops a deep, golden-brown crust, about 3-4 minutes per side. Remove the roast and set it aside.
In the same pot, reduce the heat to medium and add the minced garlic, chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring frequently, until the vegetables begin to soften and become aromatic.
Stir in the tomato paste, cooking it with the vegetables for 1-2 minutes to deepen its flavor.
Deglaze the pot by adding the red wine (if using) or 1 cup of the beef broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the liquid simmer for 2-3 minutes to reduce slightly.
Return the seared roast to the pot. Arrange the baby potatoes around the roast.
Add the remaining beef broth, fresh rosemary, thyme, and bay leaves. The liquid should come about halfway up the sides of the roast. Add more broth or water if necessary.
Cover the pot with its lid and transfer it to the preheated oven. Roast for 3.5-4 hours, or until the beef is fork-tender and shreds easily.
Carefully remove the pot from the oven. Discard the bay leaves and adjust the seasoning of the gravy with additional salt and pepper if needed.
Serve the roast with the potatoes and vegetables, and drizzle the rich pan juices over everything. Enjoy!
Nutrition Facts
Calories |
4619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4065 mg | 177% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 28.4 g | ||
| Protein | 270.9 g | 542% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 8613 mg | 183% | |
*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.
