Not Your Average Pot Roast

Elevate your Sunday dinner with "Not Your Average Pot Roast," a deeply flavorful twist on the classic comfort food. This recipe transforms a humble beef chuck roast into a tender, melt-in-your-mouth masterpiece, thanks to a harmonious blend of bold seasonings like smoked paprika, garlic powder, and a touch of red wine for richness. Searing the roast before slow-roasting it in a medley of onion, carrots, celery, and baby potatoes gives it layers of flavor, while a luscious homemade gravy ties it all together. Perfect for a cozy family meal or an impressive dinner party centerpiece, this hearty dish brings comfort and sophistication to your table. Serve with crusty bread for soaking up every last drop of the savory, herb-infused gravy. Ideal for pot roast lovers looking to elevate their game, this recipe checks every box for a flavorful, crowd-pleasing meal!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 carrots, peeled and cut into chunks
• 3 celery stalks, chopped
• 1.5 pounds baby potatoes
• 4 garlic cloves, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 cup red wine (optional, substitute with more beef broth if desired)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons flour
• 2 tablespoons cold water

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef chuck roast dry with paper towels and season generously on all sides with kosher salt, black pepper, garlic powder, and smoked paprika.

Step 3

In a large Dutch oven, heat the olive oil over medium-high heat.

Step 4

Sear the roast on all sides until deep brown (about 4-5 minutes per side), then remove it from the pot and set it aside.

Step 5

In the same pot, lower the heat to medium and add the diced onion, cooking until softened (about 3 minutes).

Step 6

Add the carrots, celery, baby potatoes, and minced garlic, then sauté for another 3-4 minutes.

Step 7

Stir in the tomato paste and cook for 1 minute.

Step 8

Deglaze the pot by pouring in the red wine (or additional beef broth), scraping up any browned bits from the bottom.

Step 9

Pour in the beef broth, and add the thyme and rosemary. Stir to combine.

Step 10

Return the seared roast to the pot, nestling it among the vegetables and ensuring it's mostly submerged in the liquid.

Step 11

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.

Step 12

Cook for 3.5 to 4 hours, checking occasionally to ensure there’s enough liquid. Add more beef broth if needed.

Step 13

Once tender, remove the roast and vegetables from the pot and tent them with foil to keep warm.

Step 14

To make the gravy, place the pot with the cooking liquid on the stove over medium heat.

Step 15

In a small bowl, whisk together the flour and cold water to make a slurry.

Step 16

Slowly whisk the slurry into the simmering liquid, stirring constantly until the gravy thickens (about 2-3 minutes).

Step 17

Slice the roast against the grain and serve with the vegetables and gravy drizzled on top.

Nutrition Facts

Serving size	3927.4 grams (3927.4g)

Amount per serving	% Daily Value*
Calories	4786

Total Fat 304.10g	390%
Saturated Fat 114.60g	573%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 5271mg	229%
Total Carbohydrate 210.70g	77%
Dietary Fiber 31.40g	112%
Total Sugars 39.00g
Protein 278.80g	558%

Vitamin D 0IU	0%
Calcium 628mg	48%
Iron 48mg	268%
Potassium 9932mg	211%

*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: 58.3%

Protein: 23.8%

Carbs: 18.0%