Description
Dutch Oven Pot Roast is the ultimate comfort food, featuring tender, succulent meat simmered in a rich, savory gravy surrounded by vibrant vegetables. This one-pot meal not only fills your home with mouthwatering aromas but also warms your heart on chilly evenings. Perfect for family gatherings or cozy weeknight dinners, this dish guarantees satisfaction with every bite.
Ingredients
Scale
- 3–4 lbs chuck roast
- 4 large carrots, cut into chunks
- 1.5 lbs Yukon Gold potatoes, quartered
- 2 large yellow onions, thickly sliced
- 2 cups low-sodium beef broth
- 4 cloves garlic, minced
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients: chop vegetables and gather all items.
- Sear the meat: Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast with salt and pepper and sear until browned on both sides.
- Add aromatics: Stir in onions and garlic until fragrant (about 2 minutes). Deglaze the pot with a splash of beef broth.
- Layer veggies: Arrange carrots and potatoes around the roast. Pour in remaining beef broth until nearly covered.
- Add herbs: Tuck thyme and rosemary around the roast. Bring to a simmer, cover, and cook on low heat for 3-4 hours until fork-tender.
- Check for tenderness: If not tender yet, continue cooking for an additional 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 220g)
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg