Shawnee Roast
Transform your Sunday dinner into an unforgettable feast with this heartwarming Shawnee Roast recipe. Tender, seasoned beef chuck roast is slow-braised in a savory blend of beef broth, apple cider vinegar, and aromatic herbs like thyme and rosemary for a flavor-packed centerpiece that melts in your mouth. Surrounding the roast are hearty vegetables—carrots, parsnips, and potatoes—bathed in the rich, smoky juices of paprika and garlic for the ultimate one-pot meal. Perfectly seared to lock in flavor and slow-cooked to fall-apart tenderness, this dish is as comforting as it is satisfying. Ready in just 20 minutes of prep time, the oven does all the hard work, filling your home with irresistible aromas. Serve it with ladles of the luscious, herb-infused broth for a rustic and wholesome dinner. Perfect for family gatherings and special occasions!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 4 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 4 medium potatoes, quartered
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 leaves bay leaves
Instructions
Preheat your oven to 325°F (163°C).
In a small bowl, mix together the salt, black pepper, smoked paprika, and onion powder.
Pat the beef roast dry with paper towels, then rub the spice mixture all over the roast to season it evenly.
In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat.
Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set it aside.
In the same pot, add the sliced onion and minced garlic. Cook for 2-3 minutes until fragrant and slightly softened.
Add the carrots, parsnips, and potatoes to the pot, arranging them around the edges.
Return the roast to the pot, placing it in the center of the vegetables.
Pour the beef broth and apple cider vinegar into the pot, ensuring the liquid reaches about halfway up the roast.
Add the thyme, rosemary, and bay leaves to the pot.
Cover the pot with its lid and place it in the preheated oven.
Cook the roast for about 4 hours, basting with the liquid every hour, until the meat is tender and easily shredded with a fork.
Remove the pot from the oven and let the roast rest for 10 minutes before serving.
Serve the Shawnee Roast with the cooked vegetables and spoon over some of the flavorful broth.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 65% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.2 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1457 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.
