Out of This World Roast

Prepare to take your taste buds on a journey with the "Out of This World Roast," a comforting, flavor-packed dish perfect for any special occasion or cozy family dinner. This hearty recipe showcases a tender, fall-apart beef chuck roast, slow-braised with baby potatoes, carrots, celery, and aromatic herbs like rosemary and thyme, all simmered in a luscious blend of beef broth and optional red wine for added depth. With a golden sear and hours of oven roasting, this dish builds layer upon layer of rich, savory flavor, while the vegetables soak up the incredible juices from the roast. Serve this ultimate one-pot meal straight from the Dutch oven with a generous drizzle of its luxurious pan gravy. It's a soul-satisfying centerpiece that's as easy to make as it is unforgettable. Perfect for those searching for "tender pot roast recipe" or "classic beef roast with vegetables," this dish will quickly earn a spot in your recipe rotation.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 4 cloves garlic cloves, minced
• 1 large onion, chopped
• 4 medium carrots, peeled and chopped
• 2 stalks celery stalks, chopped
• 1.5 pounds baby potatoes, halved
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 2 bay leaves

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the beef chuck roast dry with paper towels. Season it generously with kosher salt and black pepper on all sides.

Step 3

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. When the oil is hot, sear the roast on all sides until it develops a deep, golden-brown crust, about 3-4 minutes per side. Remove the roast and set it aside.

Step 4

In the same pot, reduce the heat to medium and add the minced garlic, chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring frequently, until the vegetables begin to soften and become aromatic.

Step 5

Stir in the tomato paste, cooking it with the vegetables for 1-2 minutes to deepen its flavor.

Step 6

Deglaze the pot by adding the red wine (if using) or 1 cup of the beef broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the liquid simmer for 2-3 minutes to reduce slightly.

Step 7

Return the seared roast to the pot. Arrange the baby potatoes around the roast.

Step 8

Add the remaining beef broth, fresh rosemary, thyme, and bay leaves. The liquid should come about halfway up the sides of the roast. Add more broth or water if necessary.

Step 9

Cover the pot with its lid and transfer it to the preheated oven. Roast for 3.5-4 hours, or until the beef is fork-tender and shreds easily.

Step 10

Carefully remove the pot from the oven. Discard the bay leaves and adjust the seasoning of the gravy with additional salt and pepper if needed.

Step 11

Serve the roast with the potatoes and vegetables, and drizzle the rich pan juices over everything. Enjoy!

Nutrition Facts

Serving size	3268.2 grams (3268.2g)

Amount per serving	% Daily Value*
Calories	4619

Total Fat 302.90g	388%
Saturated Fat 114.20g	571%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 4065mg	177%
Total Carbohydrate 174.50g	63%
Dietary Fiber 27.00g	96%
Total Sugars 28.40g
Protein 270.90g	542%

Vitamin D 0IU	0%
Calcium 436mg	34%
Iron 46mg	254%
Potassium 8613mg	183%

*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: 60.5%

Protein: 24.0%

Carbs: 15.5%