+

Spice-Rubbed Pot Roast

Spice-Rubbed Pot Roast

Ingredients (12)

  • 5 teaspoons kosher salt, plus more as needed
  • 2 teaspoons paprika
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 (4-pound) boneless chuck roast, trimmed of excess fat
  • 1 tablespoon olive oil
  • 1 medium white onion, coarsely chopped
  • 1 medium celery stalk, coarsely chopped
  • 4 medium garlic cloves, coarsely chopped
  • 2 tablespoons tomato paste
  • 2 cups low-sodium beef broth
  • 4 fresh thyme sprigs
Try Amazon Fresh
Nutritional Information
  • Calories663
  • Fat44.71g
  • Saturated fat18.23g
  • Trans fat2.56g
  • Carbs5.98g
  • Fiber1.45g
  • Sugar2.08g
  • Protein60.41g
  • Cholesterol199.58mg
  • Sodium978.14mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Pot roast may conjure thoughts of Sunday supper at the grandparents’ house, but this roast is anything but geriatric. With its nontraditional mix of Cajun spices, it pairs well with our grits soufflé, for a homey twist on a classic meal.

This recipe was featured as part of our Cold-Weather Comfort Food Menu. For more, see our crock pot roast recipe with porcini and beer.

Tips for Christmas and Beef

Instructions

  1. 1Heat the oven to 300°F and arrange a rack in the lower third.
  2. 2In a small bowl, combine the salt, paprika, pepper, and cayenne. Evenly rub the spice mix on all sides of the roast; set aside.
  3. 3Heat the oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat until smoking, about 5 minutes. Add the meat and brown it on all sides, about 20 minutes total; remove to a plate.
  4. 4Add the onion, celery, and garlic to the pot, season with salt, and cook until just softened, about 5 minutes. Add the tomato paste and stir to coat the vegetables. Pour the beef broth into the pot and scrape up any browned bits from the bottom. Add the thyme, reserved meat, and any accumulated juices to the pot and bring to a simmer. Cover and cook in the oven until the roast is fork tender, about 2 1/2 to 3 hours.
Load Comments

Recommended from Chowhound

What Is Chuseok (aka, Korean Thanksgiving)?
Explore

What Is Chuseok (aka, Korean Thanksgiving)?

by Eileen Cho | As a Seoul born, Korean American raised on the west coast of the United States, I always felt like...

Did You Know Oktoberfest Started as a Wedding Celebration?
Explainers

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...