Pot Roast Provencal
Transport your taste buds to the sunny south of France with this flavorful Pot Roast Provençal, a rustic yet elegant take on a classic comfort dish. This slow-braised recipe features a tender beef chuck roast infused with the bold, aromatic notes of herbes de Provence, dry red wine, and rich tomato flavors. Nestled alongside baby potatoes, carrots, and celery, this one-pot wonder creates a hearty, melt-in-your-mouth meal that’s perfect for cozy family dinners or special gatherings. Searing the beef and deglazing the pot with wine unlock layers of savory depth, while oven-braising ensures the meat is fall-apart tender. Garnished with fresh parsley, this satisfying dish pairs beautifully with crusty bread to soak up the luscious sauce. Easy to prepare yet deeply impressive, Pot Roast Provençal is the ultimate blend of comforting and sophisticated cuisine.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion
- 4 whole garlic cloves
- 4 medium carrots
- 3 medium celery stalks
- 1 cup dry red wine
- 2 cups beef broth
- 1.5 teaspoons herbes de Provence
- 2 tablespoons tomato paste
- 14.5 ounces canned whole peeled tomatoes
- 1.5 pounds baby potatoes
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast with 1 teaspoon of salt and 1/2 teaspoon of black pepper on all sides.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the beef for about 4-5 minutes on each side until a deep golden-brown crust forms. Remove the beef and set it aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Dice the onion and sauté it for 3-4 minutes until softened. Mince the garlic and stir it in, cooking for an additional minute.
Chop the carrots and celery into large chunks. Add them to the pot and sauté for 4-5 minutes, allowing them to develop some color.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
Stir in the beef broth, herbes de Provence, tomato paste, and the canned tomatoes (crush the tomatoes with your hands or a spoon). Bring the mixture to a gentle boil.
Return the seared beef roast to the Dutch oven, nestling it into the liquid. Add the baby potatoes around the roast.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Allow the roast to braise for 4 hours, turning the beef halfway through cooking.
Remove the Dutch oven from the oven. Let the roast rest for 10 minutes before slicing it. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
4632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.6 g | 388% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7678 mg | 334% | |
| Total Carbohydrate | 181.6 g | 66% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 31.3 g | ||
| Protein | 271.9 g | 544% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 8887 mg | 189% | |
*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.
