Grannydragon's Pot Roast in Peach Juice

Infuse your classic comfort food repertoire with a burst of unexpected sweetness with Grannydragon's Pot Roast in Peach Juice. This delightful twist on traditional pot roast pairs tender beef chuck roast with the subtle sweetness of peach juice, creating a harmony of savory and fruity flavors that elevate every bite. Slow-cooked alongside hearty vegetables like carrots, celery, and red potatoes, this dish is both comforting and elegant, with caramelized tomato paste and fresh thyme enhancing the depth of flavor. Perfect for cozy family dinners or special occasions, this easy-to-follow recipe requires just 15 minutes of prep before slow roasting to perfection. Serve with its rich, flavorful pan juices for a meal that's as satisfying as it is unique.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 large onion, chopped
• 4 medium carrots, peeled and cut into chunks
• 3 celery stalks, chopped
• 6 small red potatoes, halved
• 2 cups peach juice
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 fresh thyme sprigs

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Season the beef chuck roast on all sides with salt, black pepper, and garlic powder.

Step 3

In a large oven-safe pot, heat the olive oil over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Remove the roast and set it aside.

Step 4

In the same pot, add the chopped onion, carrots, celery, and red potatoes. Sauté for 5 minutes until the vegetables start to soften.

Step 5

Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.

Step 6

Pour in the peach juice and beef broth, stirring to deglaze the pot and scrape up any browned bits from the bottom.

Step 7

Add the bay leaves and thyme sprigs to the pot. Nestle the roast back into the liquid, making sure it is partially submerged.

Step 8

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

Step 9

Cook for 3 1/2 to 4 hours, or until the roast is fork-tender.

Step 10

Remove the pot from the oven and discard the bay leaves and thyme sprigs.

Step 11

Let the roast rest for 10 minutes before slicing. Serve with the cooked vegetables and pan juices spooned over the top.

Nutrition Facts

Serving size	(3496.4g)

Amount per serving	% Daily Value*
Calories	4619.4

Total Fat 303.0g	0%
Saturated Fat 114.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 7042.6mg	0%
Total Carbohydrate 219.9g	0%
Dietary Fiber 30.8g	0%
Total Sugars 98.7g
Protein 268.1g	0%

Vitamin D 0IU	0%
Calcium 511.3mg	0%
Iron 44.3mg	0%
Potassium 8875.7mg	0%

*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: 22.9%

Carbs: 18.8%