Memory Lane Spanish Roast

Take a flavorful trip down "Memory Lane" with this hearty Spanish-inspired roast! Tender, slow-cooked beef chuck roast is perfectly seasoned with smoky paprika, earthy cumin, and fragrant oregano, then braised to perfection in a rich and savory blend of red wine, beef broth, and tomato paste. Nestled alongside a medley of carrots, potatoes, and onions, this one-pot comfort meal is as satisfying as it is simple to prepare. Cooked low and slow in the oven, the result is a melt-in-your-mouth roast accompanied by vegetables bathed in a deeply flavorful sauce. Ideal for family dinners or special occasions, this dish pairs beautifully with crusty bread to soak up every last drop of the luscious gravy. Sprinkle with fresh parsley for a vibrant finish, and let the warm, homestyle flavors take you back to cherished culinary moments. Perfect for those searching for slow-cooked recipes, Spanish comfort food, or one-pot dinner ideas!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 3 tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, peeled and chopped
• 4 medium potatoes, quartered
• 4 garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Step 3

Season the beef chuck roast all over with salt and black pepper.

Step 4

Sear the roast in the hot oil for about 4-5 minutes per side until deeply browned. Remove the roast and set it aside.

Step 5

Lower the heat to medium and add the remaining 1 tablespoon of olive oil.

Step 6

Add the diced onion, carrots, and potatoes to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 7

Stir in the minced garlic, paprika, ground cumin, and dried oregano, cooking for 1 minute until fragrant.

Step 8

Add the red wine and scrape the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits.

Step 9

Stir in the beef broth and tomato paste until fully incorporated.

Step 10

Add the bay leaves to the pot, then return the seared roast to the pot, nestling it among the vegetables.

Step 11

Cover the pot with a lid and transfer it to the preheated oven.

Step 12

Cook the roast for 4 hours, checking halfway through to ensure that the liquid has not significantly reduced. Add a bit of water if needed.

Step 13

Once the roast is fork-tender and the vegetables are cooked through, remove the pot from the oven.

Step 14

Discard the bay leaves and let the roast rest for 10 minutes before slicing or shredding.

Step 15

Serve the roast and vegetables warm, topped with freshly chopped parsley for garnish if desired.

Nutrition Facts

Serving size	3440.4 grams (3440.4g)

Amount per serving	% Daily Value*
Calories	4881

Total Fat 318.00g	408%
Saturated Fat 116.30g	582%
Polyunsaturated Fat 4.00g
Cholesterol 1021mg	340%
Sodium 5245mg	228%
Total Carbohydrate 208.40g	76%
Dietary Fiber 26.10g	93%
Total Sugars 30.10g
Protein 269.50g	539%

Vitamin D 0IU	0%
Calcium 529mg	41%
Iron 49mg	269%
Potassium 9497mg	202%

*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.

Source of Calories

Fat: 60.0%

Protein: 22.6%

Carbs: 17.5%