Joe's Swiss Roast

Dive into comfort food bliss with Joe's Swiss Roast, a hearty and flavor-packed dish that elevates the classic pot roast experience. This tender beef chuck roast is slow-cooked to perfection with a medley of fresh vegetables, aromatic herbs like thyme and rosemary, and a rich blend of beef stock and dry white wine. The recipe takes a creamy, indulgent twist with melted Swiss cheese draped over each slice of the roast, balanced by a tangy touch of Dijon mustard in the savory sauce. Perfect for Sunday dinners or special occasions, this crowd-pleasing roast is served alongside tender potatoes and a vegetable medley simmered in the same mouthwatering broth. With just 20 minutes of prep and a slow cook in the oven, this one-pot wonder is as easy as it is impressive. Try Joe's Swiss Roast for a comforting, flavor-filled meal your family will love!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 8 slices Swiss cheese
• 2 tablespoons dijon mustard
• 4 large garlic cloves
• 2 cups beef stock
• 1 cup dry white wine
• 1 large red onion
• 2 cups carrots, chopped
• 1 cup celery, chopped
• 3 medium potatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the beef chuck roast generously with salt and pepper on all sides.

Step 3

Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast for about 3-4 minutes on each side, until browned. Remove the roast and set aside.

Step 4

Reduce the heat to medium and add the chopped red onion, carrots, celery, and garlic to the pot. Sauté for 4-5 minutes, until softened.

Step 5

Deglaze the pot by pouring in the dry white wine, scraping up any browned bits from the bottom of the pot. Cook for 2 minutes to reduce slightly.

Step 6

Stir in the beef stock, dijon mustard, thyme, and rosemary. Return the seared roast to the pot, nestling it into the liquid.

Step 7

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Roast for 2 1/2 to 3 hours, turning the roast halfway through, until the meat is fork-tender.

Step 8

Remove the pot from the oven and carefully place the roast on a cutting board. Cover loosely with foil and let it rest for 10 minutes.

Step 9

While the roast is resting, remove the thyme and rosemary sprigs from the pot. Stir the diced potatoes into the remaining liquid and vegetables, and cook on the stovetop over medium heat for 15 minutes until the potatoes are tender.

Step 10

Slice the roast against the grain and transfer to a serving platter. Top each slice with Swiss cheese, allowing it to melt slightly.

Step 11

Serve the roast alongside the potatoes and vegetables with the rich cooking liquid as a sauce.

Nutrition Facts

Serving size	(3785.7g)

Amount per serving	% Daily Value*
Calories	5110.7

Total Fat 320.6g	0%
Saturated Fat 121.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 1099.0mg	0%
Sodium 6600.4mg	0%
Total Carbohydrate 193.6g	0%
Dietary Fiber 27.3g	0%
Total Sugars 38.3g
Protein 331.3g	0%

Vitamin D 9.0IU	0%
Calcium 2728.9mg	0%
Iron 44.9mg	0%
Potassium 9148.3mg	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: 57.9%

Protein: 26.6%

Carbs: 15.5%