Shirleys Chuck Roast Supreme

Indulge in the ultimate comfort food with Shirley's Chuck Roast Supreme, a hearty and flavorful classic that will quickly become a family favorite. This tender, slow-cooked chuck roast is seared to perfection and nestled among a medley of carrots, celery, potatoes, and onions. Infused with the deep flavors of beef broth, red wine, and a touch of tomato paste, this dish is brought to life with aromatic sprigs of fresh rosemary, thyme, and bay leaves. Perfect for your next cozy dinner, this one-pot wonder ensures every bite is packed with rich, savory goodness. With minimal prep and an oven-to-table approach, this savory roast makes for an effortless yet impressive meal to serve your loved ones.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 medium carrots, cut into chunks
• 3 celery stalks, sliced
• 4 medium potatoes, cubed
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

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

Step 3

Sprinkle all-purpose flour over the roast and rub it in gently, ensuring an even coating.

Step 4

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

Step 5

Sear the chuck roast in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.

Step 6

In the same pot, add the diced onion and sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pot.

Step 7

Add the carrots, celery, and potatoes to the pot, stirring to combine.

Step 8

Pour in the beef broth and red wine, then stir in the tomato paste until fully dissolved.

Step 9

Return the seared chuck roast to the pot, nestling it among the vegetables.

Step 10

Add the rosemary, thyme, and bay leaves to the pot, tucking them into the liquid around the roast.

Step 11

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

Step 12

Bake for 3-4 hours, or until the roast is fork-tender and the vegetables are cooked through.

Step 13

Remove the pot from the oven and carefully discard the herb sprigs and bay leaves.

Step 14

Let the roast rest for 10 minutes before slicing. Serve with the vegetables and a generous ladle of the rich gravy from the pot.

Nutrition Facts

Serving size	(3638.8g)

Amount per serving	% Daily Value*
Calories	4459.4

Total Fat 213.6g	0%
Saturated Fat 82.3g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1251.9mg	0%
Sodium 12151.3mg	0%
Total Carbohydrate 219.9g	0%
Dietary Fiber 29.9g	0%
Total Sugars 30.8g
Protein 380.0g	0%

Vitamin D 54.4IU	0%
Calcium 607.9mg	0%
Iron 54.9mg	0%
Potassium 10301.7mg	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: 44.5%

Protein: 35.2%

Carbs: 20.4%