Chattanooga Beef Roast
A hearty slow-cooked beef roast with savory onion and beef broth flavors, perfect for family dinners and comfort food lovers seeking tender, flavorful meat.
Ingredients
Instructions
- Brown the beef roast in oil in a Dutch oven, turning to coat all sides.
- Add 4 cups of water and the beef bouillon cubes to the Dutch oven.
- Sprinkle the onion soup mix over the top of the roast.
- Simmer for 3 1/2 to 4 hours, turning occasionally, adding more water as needed.
Tips & Substitutions
For a richer flavor, consider adding some garlic or herbs like thyme or rosemary to the pot while simmering. If you don’t have beef bouillon cubes, you can use homemade beef broth instead. To enhance the dish, try adding a splash of red wine for depth. Ensure to brown the roast well to develop a savory crust that adds to the overall flavor.
Serving Suggestions
This Chattanooga Beef Roast pairs beautifully with mashed potatoes or roasted vegetables for a hearty meal. For a complete dinner, serve with a side salad or crusty bread to soak up the delicious juices. You can also try it as a filling for sandwiches, similar to the flavors found in Party Rye Corned Beef Mini Sandwiches.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water to keep the meat moist. For longer storage, you can freeze the beef roast for up to 3 months; just be sure to slice it before freezing for easier serving later.
Nutrition & Diet Analysis (per serving)
Each serving of Chattanooga Beef Roast contains roughly 2280 calories, with 8g protein, 57g carbohydrates, and 228g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this roast?
Yes, you can use other cuts such as chuck roast or brisket. Just ensure they have enough marbling for tenderness during cooking. Cooking times may vary slightly based on the cut, so check for doneness with a meat thermometer.
What can I do if the roast is tough after cooking?
If the roast turns out tough, it's likely that it needs more cooking time. Return it to the pot and simmer longer until it becomes tender. The low and slow method helps break down the connective tissue in tougher cuts of meat.
Can I make this recipe in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker by browning the roast first, then placing it in the slow cooker with the other ingredients. Cook on low for 8-10 hours, or until the meat is tender and easily shredded.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).