Southern Style Beef Roast
Tender, flavorful, and deeply comforting, this Southern-Style Beef Roast is the ultimate homestyle dinner for feeding a hungry crowd. Featuring a perfectly seared beef chuck roast slow-cooked to fall-apart perfection, this recipe combines hearty chunks of potatoes, carrots, and celery with the rich flavors of red wine, fresh herbs, and savory beef broth. A hint of paprika adds a subtle smoky kick, while a golden flour-based gravy ensures every bite is robust and satisfying. With just 20 minutes of prep and a leisurely four-hour bake in the oven, this no-fuss recipe captures the essence of Southern comfort food. Perfect for cozy Sunday dinners or family gatherings, it’s a one-pot wonder that fills both your kitchen with mouthwatering aromas and your table with hearty, soul-warming goodness.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large carrots
- 2 stalks celery stalks
- 4 cloves garlic cloves
- 2 cups beef broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 2 tablespoons all-purpose flour
- 4 medium potatoes
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels and season generously with kosher salt and ground black pepper on all sides.
Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Reduce the heat to medium and add the chopped onion, carrots, and celery to the Dutch oven. Sauté for 5 minutes until the vegetables begin to soften.
Add the minced garlic cloves to the pot and cook for an additional minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for another 1-2 minutes to remove the raw flour taste.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let simmer for 2-3 minutes to reduce slightly.
Add the beef broth, fresh rosemary, fresh thyme, and paprika to the pot. Stir well to combine.
Return the seared beef roast to the pot, nestling it into the liquid and vegetables.
Chop the potatoes into large chunks and place them around the roast in the pot.
Cover the Dutch oven with its lid and transfer it to the preheated oven.
Cook the roast for 3.5-4 hours, or until the beef is fall-apart tender.
Remove the pot from the oven and let the roast rest for 10 minutes before serving.
Slice or shred the roast and serve with the vegetables and gravy from the pot.
Nutrition Facts
Calories |
4884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.6 g | 389% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 232.1 g | 84% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 29.3 g | ||
| Protein | 277.8 g | 556% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 49.7 mg | 276% | |
| Potassium | 9796 mg | 208% | |
*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.
