Spiced Pot Roast
Elevate your comfort food game with this Spiced Pot Roast, a melt-in-your-mouth beef chuck roast infused with warm, aromatic spices. Perfectly seared and slow-cooked with a medley of carrots, celery, baby potatoes, and a flavorful blend of cinnamon, cumin, and paprika, this one-pot meal boasts rich, savory layers of flavor. The addition of red wine and tomato paste deepens the sauce, while fresh thyme and bay leaves add herbal notes that complement every bite. Ready in just under 5 hours with minimal prep, this dish is ideal for cozy family dinners or special get-togethers. Garnish with a sprinkle of fresh parsley for a vibrant finish, and serve alongside crusty bread to soak up every drop of the luscious broth.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 bay leaves
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1.5 teaspoons paprika
- 3 fresh thyme sprigs
- 1.5 pounds baby potatoes, halved
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast generously with 2 teaspoons of salt and 1 teaspoon of black pepper. Dust the roast with the flour, ensuring an even coating on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the roast on all sides until golden brown, about 4-5 minutes per side. Remove the roast and set it aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste, and let it cook with the vegetables for 1-2 minutes to deepen the flavor.
Deglaze the pot by adding the red wine, scraping up any browned bits from the bottom. Allow the wine to simmer for 2 minutes.
Return the roast to the pot. Pour in the beef broth and stir in bay leaves, cinnamon, cumin, paprika, and thyme sprigs.
Add the baby potatoes to the pot, submerging them partially in the liquid. Bring the mixture to a gentle simmer.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 4 hours, occasionally basting the meat and vegetables with the cooking liquid.
After 4 hours, remove the pot from the oven. Discard the bay leaves and thyme sprigs.
Transfer the roast to a serving platter, and surround it with the vegetables. Spoon some of the cooking liquid over the roast, and garnish with chopped parsley.
Serve hot and enjoy this tender, spiced pot roast with your favorite side dishes.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 6.1 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1608 mg | 34% | |
*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.
