Tangy Chuck Wagon Pot Roast
Savor the hearty, homestyle comfort of a **Tangy Chuck Wagon Pot Roast**, a slow-cooked masterpiece packed with bold flavors and tender textures. This one-pot wonder begins with a perfectly seared chuck roast, seasoned to perfection and infused with the tangy richness of a sauce made from beef broth, tomato paste, Worcestershire sauce, apple cider vinegar, and a touch of brown sugar for balance. Aromatic garlic, caramelized onions, baby carrots, and creamy baby potatoes soak up the savory juices while sprigs of fresh thyme and rosemary add a rustic, herbaceous finish. With just 15 minutes of prep and a few hours in the oven, this oven-braised pot roast yields melt-in-your-mouth meat and a soul-warming meal that's perfect for family dinners or cozy gatherings. Serve it straight from the pot with a ladle of that irresistible, tangy sauce for a true chuck wagon feast!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Brown sugar
- 2 cups Baby carrots
- 1.5 pounds Baby potatoes
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
Instructions
Preheat your oven to 325°F (163°C).
Season the chuck roast evenly with salt and black pepper, then dust it lightly with all-purpose flour on all sides.
Heat the olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat.
Sear the chuck roast for 3–4 minutes on each side until it's browned. Remove the roast from the pot and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 5–6 minutes, or until softened and golden brown.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Stir in the beef broth, tomato paste, Worcestershire sauce, apple cider vinegar, and brown sugar. Scrape the bottom of the pot to release any flavorful bits stuck to it.
Return the seared roast to the pot, spooning some of the sauce over the meat.
Add the baby carrots, baby potatoes, fresh thyme, and rosemary sprigs around the roast.
Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3.5–4 hours, or until the roast is fork-tender and the vegetables are cooked through.
Remove the pot from the oven and discard the thyme and rosemary sprigs. Let the roast rest for 10 minutes before slicing.
Serve the pot roast with the carrots, potatoes, and the tangy sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.0 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1515 mg | 32% | |
*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.
