Pot Roast Aragonese
Embark on a flavor-packed journey with Pot Roast Aragonese, a comforting dish that combines traditional roast techniques with bold Spanish-inspired flair. This one-pot wonder stars a succulent beef chuck roast, slow-cooked to fork-tender perfection in a rich sauce made with smoky paprika, earthy cumin, and a splash of robust red wine. Vibrant vegetables like red bell peppers, carrots, and potatoes soak up the aromatic broth, while fresh parsley adds a bright pop of freshness just before serving. Searing the beef locks in flavor, and roasting it low and slow in a Dutch oven ensures melt-in-your-mouth results. Ideal for cozy family dinners or special occasions, this hearty pot roast pairs beautifully with crusty bread to mop up every last drop of its irresistible sauce.
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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, diced onion
- 4 minced garlic cloves
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups beef broth
- 1 cup dry red wine
- 1 14-ounce can crushed tomatoes
- 1 large, sliced red bell pepper
- 3 medium, peeled and cut into chunks carrots
- 4 medium, peeled and halved potatoes
- 1 bay leaf
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast with salt and pepper on all sides.
In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat.
Sear the beef roast on all sides until golden brown, about 4-5 minutes per side. Remove the roast and set it aside.
In the same pot, reduce heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic, smoked paprika, cumin, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the beef broth, red wine, and crushed tomatoes. Stir well to deglaze the pot, scraping up any browned bits from the bottom.
Return the seared beef to the pot. Add the sliced red bell pepper, carrot chunks, potato halves, and bay leaf.
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook the pot roast in the oven for 3.5 to 4 hours, or until the beef is fork-tender.
Once done, carefully remove the pot from the oven. Discard the bay leaf.
Garnish the pot roast and vegetables with fresh chopped parsley before serving.
Serve hot with crusty bread or as-is for a delicious and hearty meal.
Nutrition Facts
Calories |
4980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.8 g | 392% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7609 mg | 331% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 47.3 g | ||
| Protein | 282.4 g | 565% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 54.2 mg | 301% | |
| Potassium | 10917 mg | 232% | |
*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.
