Shirleys Chuck Roast Supreme
Indulge in the ultimate comfort food with Shirley's Chuck Roast Supreme, a hearty and flavorful classic that will quickly become a family favorite. This tender, slow-cooked chuck roast is seared to perfection and nestled among a medley of carrots, celery, potatoes, and onions. Infused with the deep flavors of beef broth, red wine, and a touch of tomato paste, this dish is brought to life with aromatic sprigs of fresh rosemary, thyme, and bay leaves. Perfect for your next cozy dinner, this one-pot wonder ensures every bite is packed with rich, savory goodness. With minimal prep and an oven-to-table approach, this savory roast makes for an effortless yet impressive meal to serve your loved ones.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 medium carrots, cut into chunks
- 3 celery stalks, sliced
- 4 medium potatoes, cubed
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Season the chuck roast on all sides with salt, black pepper, garlic powder, and onion powder.
Sprinkle all-purpose flour over the roast and rub it in gently, ensuring an even coating.
Heat the olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat.
Sear the chuck roast in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
Add the carrots, celery, and potatoes to the pot, stirring to combine.
Pour in the beef broth and red wine, then stir in the tomato paste until fully dissolved.
Return the seared chuck roast to the pot, nestling it among the vegetables.
Add the rosemary, thyme, and bay leaves to the pot, tucking them into the liquid around the roast.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Bake for 3-4 hours, or until the roast is fork-tender and the vegetables are cooked through.
Remove the pot from the oven and carefully discard the herb sprigs and bay leaves.
Let the roast rest for 10 minutes before slicing. Serve with the vegetables and a generous ladle of the rich gravy from the pot.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1493 mg | 32% | |
*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.
