Plum Pot Roast
Indulge in the rich, savory-sweet flavors of Plum Pot Roast, a show-stopping dish that's perfect for cozy family dinners or special occasions. This tender beef chuck roast is slow-simmered with a delightful medley of earthy vegetables, fragrant herbs, and the unexpected twist of fresh plums and plum jam, creating a depth of flavor that's both comforting and sophisticated. A splash of dry red wine and balsamic vinegar adds a tangy complexity to the sauce, while the plums infuse the dish with a subtle sweetness that pairs beautifully with the robust beef. Ready in just over 4 hours, this one-pot wonder is a true labor of love, offering fall-apart tenderness and unbeatable taste in every bite. Pair it with mashed potatoes or crusty bread to soak up the irresistible, plum-infused sauce, and watch it become a family favorite! Perfect for searches involving "slow-cooked pot roast," "fruit-flavored roasts," and "one-pot family meals."
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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, chopped
- 4 cloves garlic cloves, minced
- 3 medium carrots, peeled and cut into chunks
- 2 cups beef broth
- 1 cup dry red wine
- 3 tablespoons plum jam
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 4 medium fresh plums, halved and pitted
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef roast for 3-4 minutes on each side until browned. Remove the roast and set aside.
In the same pot, add the chopped onion and sauté for 2-3 minutes until softened.
Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Add the carrots to the pot and stir to combine with the onions and garlic.
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
Stir in the plum jam and balsamic vinegar until well combined.
Return the seared pot roast to the pot, nestling it into the liquid and vegetables.
Add the thyme and rosemary sprigs on top of the roast.
Place the halved plums around the roast in the pot.
Cover the pot with a tight-fitting lid and reduce the heat to low.
Simmer the pot roast for 4 hours, turning the roast halfway through, until it is fork-tender.
Once cooked, remove the roast from the pot and let it rest for 10 minutes before slicing.
Serve the slices of pot roast with the plums, carrots, and sauce from the pot drizzled over the top.
Nutrition Facts
Calories |
4380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7500 mg | 326% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 90.2 g | ||
| Protein | 258.7 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 5824 mg | 124% | |
*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.
