Savory Chuck Roast
Prepare to impress your taste buds with this tender and flavorful Savory Chuck Roast! This comforting one-pot classic pairs juicy, perfectly seasoned chuck roast with a medley of hearty vegetables like carrots, celery, and potatoes, all simmered in a rich, aromatic broth of beef stock, red wine, and herbs. The combination of searing the roast to lock in its juices and slow-cooking it in a Dutch oven ensures a melt-in-your-mouth texture that’s irresistibly satisfying. Infused with fresh rosemary, thyme, and a touch of tomato paste, this recipe is a true showcase of bold, savory flavors. Perfect for warming up on a chilly evening or feeding a crowd, this recipe strikes the perfect balance between rustic simplicity and gourmet flair. Serve it with crusty bread to soak up the luscious broth, and you’ve got a hearty, soul-soothing meal that’s bound to become a family favorite.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced into thick pieces
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 leaf bay leaf
- 4 medium potatoes, quartered
Instructions
Season the chuck roast on all sides with salt, ground black pepper, and garlic powder.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the chuck roast for 3-4 minutes on each side until browned. Remove from pot and set aside.
Add diced onion to the pot and cook, stirring occasionally, for 3 minutes until softened.
Add carrots, celery, and minced garlic, and cook for an additional 2 minutes.
Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze and lift any browned bits.
Stir in tomato paste until fully incorporated.
Return the seared chuck roast to the pot. Add fresh rosemary, thyme, and a bay leaf on top of the roast.
Bring the mixture to a simmer, then cover the pot with a lid and transfer to a preheated 325°F (163°C) oven.
Cook for 2 hours, then remove the pot from the oven. Add quartered potatoes to the pot, stirring to combine.
Return the pot to the oven and cook for an additional 2 hours, or until the roast is fork-tender and the vegetables are cooked through.
Remove the sprigs of rosemary, thyme, and the bay leaf before serving.
Serve the chuck roast with the vegetables and broth for a hearty, savory meal.
Nutrition Facts
Calories |
4335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.8 g | 273% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 9518 mg | 414% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 22.1 g | ||
| Protein | 376.4 g | 753% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 492 mg | 38% | |
| Iron | 53.8 mg | 299% | |
| Potassium | 9410 mg | 200% | |
*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.
