Description
Experience the warmth and comfort of a classic Sunday dinner with this mouthwatering Sunday Roast. This recipe features a succulent beef chuck roast slow-cooked to perfection, surrounded by a medley of fresh vegetables and aromatic herbs. Perfect for family gatherings or cozy evenings at home, this dish is both satisfying and simple to prepare. With minimal hands-on time, you can set it in the oven and enjoy the delightful aromas wafting through your kitchen as it cooks. Serve it alongside your favorite sides for a complete meal that everyone will love.
Ingredients
Scale
- 4 pound boneless beef chuck roast
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large yellow onion
- 2 cloves garlic (or 1 tablespoon garlic powder)
- 6 whole carrots
- 2 celery stalks
- 4 potatoes
- Fresh rosemary and bay leaves
- 6 ounce tomato paste
- 1 cup red apple vinegar
- 2 cups beef stock
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Season the beef with salt and pepper.
- In a Dutch oven, heat butter and vegetable oil over medium-high heat. Sear the beef until golden brown on all sides, then set aside.
- In the same pot, add onion, garlic, carrots, celery, potatoes, and rosemary; cook until browned.
- Stir in tomato paste and deglaze with red apple vinegar.
- Return the beef to the pot; add bay leaves and beef stock.
- Cover tightly and bake for 5-6 hours until tender.
- Prep Time: 20 minutes
- Cook Time: 5-6 hours
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 oz (140g)
- Calories: 300
- Sugar: 3g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg