Sun Dried Tomato Pot Roast

Infuse your dinner table with rich, Mediterranean-inspired flavors with this mouthwatering Sun-Dried Tomato Pot Roast. Tender, fall-apart beef chuck roast is slow-simmered alongside sweet carrots, earthy celery, vibrant sun-dried tomatoes, and creamy red potatoes in a savory blend of red wine, beef broth, and fragrant herbs like thyme and rosemary. A pop of tangy richness from sun-dried tomato oil elevates this classic, comforting one-pot meal to gourmet heights. Simply sear, simmer, and let time work its magic, creating a flavorful sauce that pairs beautifully with the hearty vegetables. Serve this cozy pot roast with a sprinkle of fresh parsley for a stunning presentation that’s perfect for weeknight dinners or special occasions.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lbs beef chuck roast
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion
• 3 medium carrots
• 2 medium celery stalks
• 4 cloves garlic cloves
• 1 cup sun-dried tomatoes in oil
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 leaf bay leaf
• 4 medium red potatoes
• 2 tbsp parsley (optional, for garnish)

Directions

Step 1

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

Step 2

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

Step 3

Sear the roast in the hot oil until browned on all sides (approximately 3–4 minutes per side). Remove the roast and set it aside.

Step 4

Chop the onion, carrots, and celery into large chunks. Mince the garlic cloves.

Step 5

In the same pot, add the chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened and slightly golden.

Step 6

Add the minced garlic and sun-dried tomatoes (including the oil from the jar) to the pot. Stir for 1–2 minutes until fragrant.

Step 7

Stir in the tomato paste, cooking for another minute to deepen the flavor.

Step 8

Deglaze the pot by pouring in the red wine and scraping up any browned bits from the bottom with a wooden spoon.

Step 9

Add the beef broth, dried thyme, dried rosemary, and bay leaf to the pot. Stir to combine.

Step 10

Return the seared roast to the pot, nestling it into the vegetable mixture. Ensure the liquid comes halfway up the sides of the roast; add more broth or water if necessary.

Step 11

Reduce the heat to low, cover the pot with a lid, and simmer for 3 hours, turning the roast halfway through cooking.

Step 12

While the roast is cooking, wash and quarter the red potatoes.

Step 13

After 3 hours, add the potatoes to the pot around the roast. Cover and continue cooking for another 45–60 minutes or until the potatoes are tender and the roast is fall-apart tender.

Step 14

Remove the roast and vegetables from the pot. Discard the bay leaf and skim off any excess fat from the sauce.

Step 15

Optional: Use an immersion blender to slightly puree the liquid for a thicker sauce, or leave it chunky as is.

Step 16

Slice the roast into thick pieces and serve with the vegetables and sauce spooned over the top.

Step 17

Garnish with chopped parsley before serving, if desired.

Nutrition Facts

Serving size	(1106.1g)

Amount per serving	% Daily Value*
Calories	628.8

Total Fat 29.7g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 6658.3mg	0%
Total Carbohydrate 39.6g	0%
Dietary Fiber 8.2g	0%
Total Sugars 17.3g
Protein 9.2g	0%

Vitamin D 0IU	0%
Calcium 152.4mg	0%
Iron 3.1mg	0%
Potassium 1418.4mg	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: 57.8%

Protein: 8.0%

Carbs: 34.2%