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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.
Prep Time15 minutes
Cook Time5 hours 20 minutes
Total Time5 hours 35 minutes
Course: Dinner, entree, main, Main Course, main dish
Cuisine: American
Keyword: ceamy tomato pot roast, marry me beef, marry me por roast, marry me por roast recipe, marry me roast, marry me sauce pot roast, sun dried tomato pot roast, tuscan pot roast
Servings: 6 servings
Author: Alyssa Rivers

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.

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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