New Fashioned Pot Roast with Fresh Rosemary

Elevate your comfort food game with this New Fashioned Pot Roast with Fresh Rosemary, a savory twist on a timeless classic. Featuring tender, slow-braised beef chuck roast nestled among a vibrant medley of carrots, parsnips, and Yukon gold potatoes, this dish is infused with the rustic charm of fresh rosemary and a rich sauce of dry red wine and beef broth. Searing the beef to golden perfection and building flavor with sautéed onions, garlic, and tomato paste ensure deep, complex tastes with every bite. Perfectly suited for cozy family dinners or impressing guests, this hearty one-pot meal is effortless to prepare yet utterly luxurious. Serve it straight from the Dutch oven, and let the aromatic rosemary and melt-in-your-mouth beef steal the show.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 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 cut into 2-inch pieces
• 2 medium Parsnips, peeled and cut into 2-inch pieces
• 5 small Yukon gold potatoes, quartered
• 4 large Garlic cloves, minced
• 3 cups Beef broth
• 1 cup Dry red wine
• 4 sprigs Fresh rosemary sprigs
• 2 tablespoons Tomato paste
• 2 Bay leaves

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

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

Step 3

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

Step 4

Sear the beef roast in the hot oil for 3–4 minutes per side until browned. Remove the beef and set aside.

Step 5

In the same pot, add the diced onion and cook for 3 minutes, stirring occasionally, until softened.

Step 6

Add the minced garlic, tomato paste, and fresh rosemary sprigs to the pot, cooking for 1 minute to release their aromas.

Step 7

Pour in the red wine and beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.

Step 8

Return the seared beef roast to the pot, nestling it into the liquid.

Step 9

Add the carrots, parsnips, potatoes, and bay leaves around the beef in the pot.

Step 10

Cover the Dutch oven with its lid and transfer it to the preheated oven.

Step 11

Braise the roast for 3–3.5 hours, checking periodically to ensure the liquid doesn't evaporate too much. Add more broth if necessary.

Step 12

Once the beef is fork-tender, remove the pot from the oven.

Step 13

Discard the bay leaves and rosemary sprigs.

Step 14

Slice or shred the beef and serve with the roasted vegetables and pan juices spooned over the top.

Nutrition Facts

Serving size	(3571.9g)

Amount per serving	% Daily Value*
Calories	4699.0

Total Fat 303.8g	0%
Saturated Fat 114.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 8484.8mg	0%
Total Carbohydrate 194.7g	0%
Dietary Fiber 28.4g	0%
Total Sugars 39.3g
Protein 273.5g	0%

Vitamin D 0IU	0%
Calcium 538.8mg	0%
Iron 46.4mg	0%
Potassium 8887.1mg	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: 59.3%

Protein: 23.7%

Carbs: 16.9%