Phylls Roast
Indulge in the mouthwatering comfort of Phylls Roast, a hearty, slow-cooked beef dish that's perfect for cozy family dinners or special occasions. This classic recipe features a tender beef chuck roast, seared to perfection and infused with the bold flavors of garlic, fresh rosemary, and thyme. Nestled atop a medley of caramelized carrots, onions, and perfectly roasted potatoes, the dish is oven-braised in a savory blend of beef broth and optional red wine for an even richer depth of flavor. With just 15 minutes of prep time and a low-and-slow roasting method, this one-pot meal is as easy as it is satisfying. Serve the juicy slices of roast alongside the melt-in-your-mouth vegetables, all elegantly drizzled with the pan's savory juices, to create a feast that's both rustic and refined. Whether it’s for Sunday supper or a holiday gathering, Phylls Roast is guaranteed to steal the spotlight.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 yellow onion, sliced
- 3 carrots, peeled and cut into chunks
- 4 medium potatoes, halved or quartered
- 2 cups beef broth
- 0.5 cup red wine (optional)
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef chuck roast dry with paper towels. Rub it all over with olive oil, kosher salt, and black pepper.
Heat a large, oven-safe Dutch oven or roasting pan over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same pan, add the minced garlic, rosemary, and thyme. Sauté for 1-2 minutes, until fragrant.
Layer the sliced onion, carrots, and potatoes around the bottom of the pan. Place the seared roast on top of the vegetables.
In a small bowl, mix together the beef broth and red wine (if using). Pour the liquid mixture around the roast and vegetables, ensuring the vegetables are partially submerged.
Cover the pan with its lid or tightly with aluminum foil. Place it in the oven and roast for 3-3.5 hours, or until the beef is fork-tender.
Every hour, check the liquid level and baste the roast and vegetables with the pan juices. Add more broth if needed to keep the vegetables moist.
Once the roast is done, remove it from the oven and let it rest for 15 minutes before slicing.
Serve slices of the roast with the roasted vegetables, drizzled with the flavorful pan juices.
Nutrition Facts
Calories |
4417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.4 g | 388% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4026 mg | 175% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 23.9 g | ||
| Protein | 266.9 g | 534% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 7754 mg | 165% | |
*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.
