Sun Dried Tomato Pot Roast
Infuse your dinner table with rich, Mediterranean-inspired flavors with this mouthwatering Sun-Dried Tomato Pot Roast. Tender, fall-apart beef chuck roast is slow-simmered alongside sweet carrots, earthy celery, vibrant sun-dried tomatoes, and creamy red potatoes in a savory blend of red wine, beef broth, and fragrant herbs like thyme and rosemary. A pop of tangy richness from sun-dried tomato oil elevates this classic, comforting one-pot meal to gourmet heights. Simply sear, simmer, and let time work its magic, creating a flavorful sauce that pairs beautifully with the hearty vegetables. Serve this cozy pot roast with a sprinkle of fresh parsley for a stunning presentation that’s perfect for weeknight dinners or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 4 cloves garlic cloves
- 1 cup sun-dried tomatoes in oil
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 leaf bay leaf
- 4 medium red potatoes
- 2 tbsp parsley (optional, for garnish)
Instructions
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the roast in the hot oil until browned on all sides (approximately 3–4 minutes per side). Remove the roast and set it aside.
Chop the onion, carrots, and celery into large chunks. Mince the garlic cloves.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened and slightly golden.
Add the minced garlic and sun-dried tomatoes (including the oil from the jar) to the pot. Stir for 1–2 minutes until fragrant.
Stir in the tomato paste, cooking for another minute to deepen the flavor.
Deglaze the pot by pouring in the red wine and scraping up any browned bits from the bottom with a wooden spoon.
Add the beef broth, dried thyme, dried rosemary, and bay leaf to the pot. Stir to combine.
Return the seared roast to the pot, nestling it into the vegetable mixture. Ensure the liquid comes halfway up the sides of the roast; add more broth or water if necessary.
Reduce the heat to low, cover the pot with a lid, and simmer for 3 hours, turning the roast halfway through cooking.
While the roast is cooking, wash and quarter the red potatoes.
After 3 hours, add the potatoes to the pot around the roast. Cover and continue cooking for another 45–60 minutes or until the potatoes are tender and the roast is fall-apart tender.
Remove the roast and vegetables from the pot. Discard the bay leaf and skim off any excess fat from the sauce.
Optional: Use an immersion blender to slightly puree the liquid for a thicker sauce, or leave it chunky as is.
Slice the roast into thick pieces and serve with the vegetables and sauce spooned over the top.
Garnish with chopped parsley before serving, if desired.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6658 mg | 289% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 17.3 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1418 mg | 30% | |
*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.
