Princess Pot Roast

Delight in the regal comfort of Princess Pot Roast, a slow-cooked masterpiece that turns a hearty beef chuck roast into a melt-in-your-mouth experience. Perfectly seasoned and seared to golden perfection, the roast is nestled in a rich medley of tender baby potatoes, caramelized carrots, and celery, all simmered in a velvety red wine and beef broth infused with fresh thyme, rosemary, and bay leaves. This one-pot wonder is elevated with layers of flavor from a savory tomato paste and garlic base, making it a show-stopping dish that's ideal for cozy family dinners or special occasions. With its fork-tender texture and deeply satisfying flavors, this comfort classic is a must-try for slow-cooking enthusiasts.

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:210 mins

Total Time:235 mins

Servings: 6

Ingredients

• 3 lbs Beef chuck roast
• 2 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 4 medium Carrots
• 3 Celery stalks
• 4 Garlic cloves
• 2 tbsp Tomato paste
• 2 tbsp All-purpose flour
• 1 cup Dry red wine
• 2 cups Beef broth
• 4 sprigs Fresh thyme
• 2 sprigs Fresh rosemary
• 2 Bay leaves
• 1.5 lbs Baby potatoes

Directions

Step 1

Season the beef chuck roast generously with 2 teaspoons of salt and 1 teaspoon of black pepper on all sides.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 3

Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef and set it aside on a plate.

Step 4

Roughly chop the yellow onion, carrots, and celery. Mince the garlic cloves.

Step 5

Lower the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook for 4-5 minutes until softened and slightly golden.

Step 6

Add the minced garlic and tomato paste, stirring for 1 minute until fragrant.

Step 7

Sprinkle 2 tablespoons of flour over the vegetables and stir to coat. Cook for another 1-2 minutes to remove any raw flour taste.

Step 8

Pour in 1 cup of dry red wine, scraping the bottom of the pot to deglaze and lift the flavorful browned bits.

Step 9

Add 2 cups of beef broth, fresh thyme sprigs, rosemary sprigs, and bay leaves to the pot. Stir to combine.

Step 10

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

Step 11

Cover the pot with a tight-fitting lid and reduce the heat to low. Alternatively, place the pot in a preheated oven at 325°F (165°C).

Step 12

Cook for 2 hours, turning the beef halfway through to ensure even cooking.

Step 13

Add the baby potatoes to the pot, tucking them around the beef and into the liquid.

Step 14

Continue cooking for another 1-1.5 hours until the beef is tender and can be easily shredded with a fork, and the potatoes are soft.

Step 15

Remove the pot from the heat and discard the thyme sprigs, rosemary sprigs, and bay leaves.

Step 16

Serve the pot roast with the vegetables and potatoes, spooning the rich broth over the top. Garnish with fresh herbs if desired.

Nutrition Facts

Serving size	(3401.3g)

Amount per serving	% Daily Value*
Calories	4693.3

Total Fat 302.7g	0%
Saturated Fat 114.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1020.6mg	0%
Sodium 7679.0mg	0%
Total Carbohydrate 194.5g	0%
Dietary Fiber 24.6g	0%
Total Sugars 31.4g
Protein 273.5g	0%

Vitamin D 0IU	0%
Calcium 510.5mg	0%
Iron 46.8mg	0%
Potassium 8914.8mg	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: 23.8%

Carbs: 16.9%