Spanish Pot Roast
Transform your dinner table with this flavorful Spanish Pot Roast, a hearty and aromatic one-pot meal that's perfect for cozy gatherings or Sunday suppers. Featuring tender beef chuck roast slow-cooked in a vibrant, savory sauce of crushed tomatoes, beef broth, dry red wine, and fragrant spices like paprika and cumin, this recipe is brimming with rich, bold flavors. Studded with red bell peppers, carrots, and baby potatoes, this dish is a complete meal in itself, offering a medley of textures and tastes in every bite. The secret to its melt-in-your-mouth texture lies in the slow, oven-braising process, ensuring the beef is irresistibly fork-tender. Garnished with fresh parsley and served with crusty bread or fluffy rice, this Spanish-inspired pot roast is both comforting and impressive—ideal for feeding a crowd or meal-prepping for the week ahead.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 large garlic cloves
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 14.5 ounces crushed tomatoes
- 2 cups beef broth
- 0.5 cups dry red wine
- 2 medium red bell pepper
- 3 medium carrots
- 1.5 pounds small potatoes
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels and season it generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.
Dice the onion and mince the garlic. In the same Dutch oven, sauté the onion until softened, about 5 minutes. Add the garlic, paprika, cumin, and oregano, and cook for an additional minute until fragrant.
Pour in the crushed tomatoes, beef broth, and red wine. Stir well to combine, scraping up any browned bits from the bottom of the pot.
Return the seared beef to the pot. Add the bay leaves, red bell peppers (cut into thick strips), carrots (peeled and cut into chunks), and small potatoes (halved, if larger in size). Ensure the vegetables and beef are mostly submerged in the liquid.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 3-3.5 hours, or until the beef is fork-tender and the vegetables are soft.
Remove the bay leaves and adjust seasoning with the remaining salt and pepper, if needed.
Garnish with freshly chopped parsley before serving.
Serve hot with crusty bread or steamed rice for a complete meal.
Nutrition Facts
Calories |
4670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.7 g | 391% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7560 mg | 329% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 45.6 g | ||
| Protein | 274.8 g | 550% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 49.6 mg | 276% | |
| Potassium | 9608 mg | 204% | |
*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.
