Princess Pot Roast
Delight in the regal comfort of Princess Pot Roast, a slow-cooked masterpiece that turns a hearty beef chuck roast into a melt-in-your-mouth experience. Perfectly seasoned and seared to golden perfection, the roast is nestled in a rich medley of tender baby potatoes, caramelized carrots, and celery, all simmered in a velvety red wine and beef broth infused with fresh thyme, rosemary, and bay leaves. This one-pot wonder is elevated with layers of flavor from a savory tomato paste and garlic base, making it a show-stopping dish that's ideal for cozy family dinners or special occasions. With its fork-tender texture and deeply satisfying flavors, this comfort classic is a must-try for slow-cooking enthusiasts.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 3 Celery stalks
- 4 Garlic cloves
- 2 tbsp Tomato paste
- 2 tbsp All-purpose flour
- 1 cup Dry red wine
- 2 cups Beef broth
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 Bay leaves
- 1.5 lbs Baby potatoes
Instructions
Season the beef chuck roast generously with 2 teaspoons of salt and 1 teaspoon of black pepper on all sides.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef and set it aside on a plate.
Roughly chop the yellow onion, carrots, and celery. Mince the garlic cloves.
Lower the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook for 4-5 minutes until softened and slightly golden.
Add the minced garlic and tomato paste, stirring for 1 minute until fragrant.
Sprinkle 2 tablespoons of flour over the vegetables and stir to coat. Cook for another 1-2 minutes to remove any raw flour taste.
Pour in 1 cup of dry red wine, scraping the bottom of the pot to deglaze and lift the flavorful browned bits.
Add 2 cups of beef broth, fresh thyme sprigs, rosemary sprigs, and bay leaves to the pot. Stir to combine.
Return the seared beef to the pot, nestling it into the liquid and vegetables.
Cover the pot with a tight-fitting lid and reduce the heat to low. Alternatively, place the pot in a preheated oven at 325°F (165°C).
Cook for 2 hours, turning the beef halfway through to ensure even cooking.
Add the baby potatoes to the pot, tucking them around the beef and into the liquid.
Continue cooking for another 1-1.5 hours until the beef is tender and can be easily shredded with a fork, and the potatoes are soft.
Remove the pot from the heat and discard the thyme sprigs, rosemary sprigs, and bay leaves.
Serve the pot roast with the vegetables and potatoes, spooning the rich broth over the top. Garnish with fresh herbs if desired.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.1 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1467 mg | 31% | |
*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.
