Marry Me Pot Roast
This tender marry me pot roast is slow-braised in a creamy sun-dried tomato parmesan sauce for a rich and unforgettable dinner.
Servings: 6 servings
Equipment
- 1 9-10 quart Dutch oven or oven-safe pot
Ingredients
- 3-4 pounds chuck roast
- 2 tablespoons sun-dried tomato oil
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¾ cup oil-packed sun-dried tomatoes julienne cut
- ¾ cup heavy cream
- ½ cup grated parmesan cheese
- fresh basil for garnish
- salt to taste
- ground black pepper to taste
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
- Pat 3-4 pounds chuck roast very dry with paper towels, then generously season all sides of it with salt and ground black pepper.
- Heat a large Dutch oven over medium-high heat and add 2 tablespoons sun-dried tomato oil. Add the roast and sear on each side for 3-4 minutes, until a deep crust has formed. Remove to a plate and set aside.
- Lower the heat to medium, then add 2 tablespoons unsalted butter to the pot. Once melted, add 2 teaspoons minced garlic and cook for 1-2 minutes, until very fragrant. Whisk in 2 tablespoons all-purpose flour.
- Slowly whisk in 2 cups beef broth until smooth and fully combined.
- Add 3 tablespoons tomato paste, 1 teaspoon Italian seasoning, and ½ teaspoon paprika, and whisk to combine. Stir in ¾ cup oil-packed sun-dried tomatoes.
- Return the roast to the pot. Cover and cook in the oven for 3.5-5 hours, or until the meat is very tender and easily shredded. Remove the meat to a plate, cover with aluminum foil, and set aside. Discard any excess fat that may have accumulated in the pot.
- Combine ¾ cup heavy cream and ½ cup grated parmesan cheese in a small bowl. Slowly whisk into the sauce in the Dutch oven. Return the meat to the pot, shred, and serve garnished with fresh basil.
Video
Notes
Leftover Instructions
- Fridge: Store leftovers in the refrigerator in an airtight container for up to 5 days.
- Reheat: Reheat in the microwave in 30-second increments, or on the stovetop over medium heat, stirring frequently.
- Freezer: Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.
Nutrition
Calories: 708kcal | Carbohydrates: 10g | Protein: 56g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 233mg | Sodium: 705mg | Potassium: 1344mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1111IU | Vitamin C: 21mg | Calcium: 163mg | Iron: 7mg
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