Soul Pot Roast
Elevate your comfort food game with this Soul Pot Roast, a hearty and flavorful dish that redefines the classic pot roast with a soulful touch. Perfectly seasoned beef chuck roast is slow-cooked to tender perfection alongside a medley of baby potatoes, carrots, celery, and onions, all infused with the rich flavors of red wine, beef broth, and aromatic herbs like thyme and rosemary. The secret lies in the searing and deglazing steps, which lock in bold, savory depth while creating a luscious, velvety gravy that ties everything together. With just 20 minutes of prep time and a long, leisurely roast in the oven, this one-pot wonder makes for a satisfying family dinner or stress-free centerpiece for any gathering. Serve it up with the melt-in-your-mouth vegetables and robust gravy for a meal that warms both body and soul.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 large carrots, peeled and cut into chunks
- 3 pieces celery stalks, cut into chunks
- 2 medium yellow onions, sliced
- 1.5 lbs baby potatoes, halved
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 pieces garlic cloves, minced
Instructions
Preheat your oven to 325°F (163°C).
Season the beef chuck roast generously with salt, pepper, garlic powder, and onion powder.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the sliced onions and sauté until softened, about 5 minutes.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Deglaze the pot by adding the red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3-4 minutes.
Pour in the beef broth and stir to combine.
Add the seared roast back into the pot. Surround it with the carrots, celery, and baby potatoes.
Place the thyme and rosemary sprigs on top of the roast.
Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3.5 to 4 hours, or until the roast is fork-tender.
Remove the pot from the oven. Discard the herb sprigs and transfer the roast to a cutting board to rest for 10 minutes.
While the roast rests, skim any excess fat from the pot's liquid. Optionally, use an immersion blender to create a smooth gravy from the cooking liquid and vegetables.
Slice the pot roast against the grain and serve with the vegetables and gravy on the side.
Nutrition Facts
Calories |
4718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7729 mg | 336% | |
| Total Carbohydrate | 195.8 g | 71% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 36.8 g | ||
| Protein | 273.7 g | 547% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 9240 mg | 197% | |
*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.
