Melanie's Roast

Savor the comforting flavors of Melanie's Roast, a classic beef chuck roast recipe that’s slow-cooked to perfection for melt-in-your-mouth tenderness. This hearty dish shines with a rich medley of root vegetables, including carrots and baby potatoes, all infused with the robust flavors of garlic, dried herbs, and optional red wine. Perfectly browned and simmered in a savory broth, the roast is paired with a luscious homemade gravy made straight from the pan drippings. With just 20 minutes of prep time and simple steps to follow, this family-friendly meal is an ideal choice for cozy Sunday dinners or special gatherings. Serve it with the gravy drizzled on top, and let the soul-warming aroma speak for itself! Keywords: beef chuck roast recipe, slow-cooked roast, hearty dinner idea, homemade gravy, Sunday roast recipe.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 medium carrots, peeled and chopped
• 1.5 pounds baby potatoes
• 4 cloves garlic cloves, minced
• 2 cups beef broth
• 0.5 cups red wine (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons all-purpose flour
• 2 tablespoons water

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

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

Step 3

Heat olive oil in a large, oven-safe Dutch oven or heavy pot over medium-high heat.

Step 4

Sear the roast for 3-4 minutes on each side until browned. Remove the roast and set it aside on a plate.

Step 5

In the same pot, add the diced onion and sauté for 3-4 minutes until softened.

Step 6

Add the minced garlic and cook for 1 minute until fragrant.

Step 7

Pour in the beef broth and red wine (if using), scraping the bottom of the pot to deglaze and loosen any browned bits.

Step 8

Return the roast to the pot. Add the carrots, baby potatoes, thyme, and rosemary, arranging them around the roast.

Step 9

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

Step 10

Cook the roast for approximately 4 hours, or until the beef is tender and easily shredded with a fork.

Step 11

Once cooked, carefully remove the roast and vegetables from the pot and set them aside on a serving platter.

Step 12

Place the pot back over medium heat and bring the remaining liquid to a simmer.

Step 13

In a small bowl, whisk together the all-purpose flour and water to make a slurry. Gradually whisk this mixture into the simmering liquid to thicken it into a gravy.

Step 14

Taste the gravy and adjust seasoning if needed.

Step 15

Serve the roast and vegetables with the gravy drizzled on top, or on the side.

Nutrition Facts

Serving size	(3089.7g)

Amount per serving	% Daily Value*
Calories	4516.5

Total Fat 302.2g	0%
Saturated Fat 113.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 7513.9mg	0%
Total Carbohydrate 174.2g	0%
Dietary Fiber 19.4g	0%
Total Sugars 21.2g
Protein 270.4g	0%

Vitamin D 0IU	0%
Calcium 411.0mg	0%
Iron 44.8mg	0%
Potassium 7895.6mg	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: 60.5%

Protein: 24.0%

Carbs: 15.5%