Spiced Pot Roast

Elevate your comfort food game with this Spiced Pot Roast, a melt-in-your-mouth beef chuck roast infused with warm, aromatic spices. Perfectly seared and slow-cooked with a medley of carrots, celery, baby potatoes, and a flavorful blend of cinnamon, cumin, and paprika, this one-pot meal boasts rich, savory layers of flavor. The addition of red wine and tomato paste deepens the sauce, while fresh thyme and bay leaves add herbal notes that complement every bite. Ready in just under 5 hours with minimal prep, this dish is ideal for cozy family dinners or special get-togethers. Garnish with a sprinkle of fresh parsley for a vibrant finish, and serve alongside crusty bread to soak up every drop of the luscious broth.

Nutriscore Rating: 72/100

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
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 medium carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 4 garlic cloves, minced
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 bay leaves
• 0.5 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 1.5 teaspoons paprika
• 3 fresh thyme sprigs
• 1.5 pounds baby potatoes, halved
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Season the beef chuck roast generously with 2 teaspoons of salt and 1 teaspoon of black pepper. Dust the roast with the flour, ensuring an even coating on all sides.

Step 3

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the roast on all sides until golden brown, about 4-5 minutes per side. Remove the roast and set it aside.

Step 4

In the same pot, add the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

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

Step 6

Stir in the tomato paste, and let it cook with the vegetables for 1-2 minutes to deepen the flavor.

Step 7

Deglaze the pot by adding the red wine, scraping up any browned bits from the bottom. Allow the wine to simmer for 2 minutes.

Step 8

Return the roast to the pot. Pour in the beef broth and stir in bay leaves, cinnamon, cumin, paprika, and thyme sprigs.

Step 9

Add the baby potatoes to the pot, submerging them partially in the liquid. Bring the mixture to a gentle simmer.

Step 10

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 4 hours, occasionally basting the meat and vegetables with the cooking liquid.

Step 11

After 4 hours, remove the pot from the oven. Discard the bay leaves and thyme sprigs.

Step 12

Transfer the roast to a serving platter, and surround it with the vegetables. Spoon some of the cooking liquid over the roast, and garnish with chopped parsley.

Step 13

Serve hot and enjoy this tender, spiced pot roast with your favorite side dishes.

Nutrition Facts

Serving size	(3530.5g)

Amount per serving	% Daily Value*
Calories	4764.6

Total Fat 304.6g	0%
Saturated Fat 114.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 7787.2mg	0%
Total Carbohydrate 202.5g	0%
Dietary Fiber 33.5g	0%
Total Sugars 32.7g
Protein 276.0g	0%

Vitamin D 0IU	0%
Calcium 586.6mg	0%
Iron 50.3mg	0%
Potassium 9360.2mg	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: 58.9%

Protein: 23.7%

Carbs: 17.4%