Saturday Night Oven Beef
Cozy up your weekend with "Saturday Night Oven Beef," a comforting and flavorful one-pot meal that transforms simple ingredients into a show-stopping dinner. This slow-cooked beef chuck roast is perfectly seasoned with a blend of salt, pepper, paprika, and garlic powder, then seared to golden perfection before being braised with hearty vegetables like carrots, celery, and onions in a rich tomato-beef broth. Infused with Worcestershire sauce for extra depth, the dish becomes melt-in-your-mouth tender after three hours in the oven. Pair it with creamy mashed potatoes or crusty bread to soak up the savory sauce, and garnish with fresh rosemary or thyme for an extra touch of elegance. With minimal prep and maximum flavor, this recipe makes Saturday nights perfect for a family feast or a cozy dinner party.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 large Yellow onion (sliced)
- 4 medium Carrots (peeled and cut into chunks)
- 2 stalks Celery stalks (cut into chunks)
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 sprig Fresh rosemary (optional, for garnish)
- 2 sprigs Fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Pat the beef chuck roast dry with paper towels and season it all over with salt, pepper, paprika, and garlic powder.
Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Once hot, sear the beef for 3-4 minutes per side until a golden-brown crust forms. Remove the beef from the Dutch oven and set aside.
In the same pot, add the sliced onions and cook for 2-3 minutes until softened. Stir in the carrots and celery, cooking for an additional 2 minutes.
Add the tomato paste to the pot and cook for 1 minute, stirring to combine, then pour in the beef broth and Worcestershire sauce. Stir everything together, scraping any browned bits from the bottom of the pot.
Return the seared beef to the Dutch oven, nestling it into the vegetables and liquid.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 3 hours, or until the beef is fork-tender.
Remove the Dutch oven from the oven and let it rest, covered, for 10 minutes before serving.
Garnish with fresh rosemary or thyme if desired and serve with mashed potatoes, rice, or crusty bread to soak up the savory sauce.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 947 mg | 20% | |
*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.
