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Sunday High Protein Dinner: Slow-Roasted Pot Roast with Root Vegetables Recipe

Name: Sunday High Protein Dinner: Slow-Roasted Pot Roast with Root Vegetables Recipe
Total time: 240 min
Yield: 350 g
Ingredients: beef chuck roast 3 lbs; carrots 4 pieces; parsnips 3 pieces; yellow onion 2 pieces; russet potatoes 2 pieces; celery stalks 3 pieces; garlic cloves 6 cloves; olive oil 2 tbsp; kosher salt 2 tsp; black pepper 1 tsp; fresh thyme 2 tbsp; fresh rosemary 1 tbsp; beef broth 2 cups; tomato paste 2 tbsp

Sunday dinner energy in its purest form. This pot roast falls apart at the touch of a fork, surrounded by caramelized root vegetables that soaked up all those juices.

Cook 240 min Difficulty NORMAL 510 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

beef chuck roast 3 lbs
carrots 4 pieces
parsnips 3 pieces
yellow onion 2 pieces
russet potatoes 2 pieces
celery stalks 3 pieces
garlic cloves 6 cloves

Seasonings/Sauce

olive oil 2 tbsp
kosher salt 2 tsp
black pepper 1 tsp
fresh thyme 2 tbsp
fresh rosemary 1 tbsp
beef broth 2 cups
tomato paste 2 tbsp

Nutrition summary

Carbohydrates 23 g 18%

Protein 38 g 30%

Fat 26 g 52%

Serving size 350g

Cooking steps

1

Preheat oven to 300°F. Pat beef chuck roast dry and season generously with kosher salt and black pepper.
2

Heat olive oil in a large Dutch oven over medium-high. Sear the roast on all sides until deep brown, about 3–4 minutes per side. Remove beef and set aside.
3

Add the onions, carrots, parsnips, potatoes, and celery to the pot. Sauté for 5 minutes, stirring occasionally, to get some color.
4

Push the vegetables aside and add tomato paste and garlic. Sauté 1 minute, then pour in beef broth, scraping up browned bits.
5

Return beef to pot on top of the vegetables. Add fresh thyme and rosemary. Cover tightly and roast in the oven for 3 hours, flipping beef halfway through.
6

Remove lid for the last 30 minutes to allow vegetables to caramelize and sauce to reduce. Check tenderness: the roast should fall apart easily. Rest 10 minutes before serving, spooning vegetables and pan juices over slices of beef.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredient is the beef chuck roast, which brings rich flavor and a tender, fall-apart texture when slow-roasted. The root vegetables and fresh herbs help define the dish’s comforting profile, but it’s the quality cut of beef that anchors the entire Sunday dinner experience.

Q. How do I ensure the pot roast stays moist and tender?

Success depends on slow, controlled heat. By searing the beef first, then roasting it covered at a low 300°F with broth and aromatics, you keep the meat juicy and allow connective tissue to break down. Removing the lid in the last 30 minutes helps caramelize the vegetables without drying out the roast.

Q. How can I prevent the vegetables from turning mushy during cooking?

Cut your carrots, parsnips, and potatoes into large chunks so they hold their shape during the long cook time. Adding them right after searing and making sure they are partially submerged in broth helps them absorb flavor while staying pleasantly firm.

Q. What’s the protein-to-carb ratio and calorie count per serving?

Each serving (350g) provides about 38g protein, 23g carbohydrates, and 510 kcal. The protein-to-carb ratio is about 1.65:1, with protein contributing 30% of calories and carbs 18%. This makes the dish high in protein, ideal for a satisfying Sunday dinner.

Sunday High Protein Dinner: Slow-Roasted Pot Roast with Root Vegetables Recipe

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