Description
Indulge in the comforting essence of this ultimate Dutch oven pot roast recipe, where tender beef braises to perfection alongside hearty vegetables, all enveloped in a rich, flavorful broth. This easy-to-make dish not only warms your home but also creates lasting memories around the dinner table. Perfect for family gatherings or cozy nights in, this pot roast is sure to become a cherished favorite.
Ingredients
Scale
- 3–4 lbs chuck roast
- 4 medium carrots, chopped
- 2 large Yukon Gold potatoes, diced
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping vegetables into bite-sized pieces for even cooking.
- Heat olive oil over medium-high heat in a Dutch oven until shimmering. Season the chuck roast with salt and pepper, then sear on all sides until browned.
- Remove the roast and sauté onions and garlic in the drippings for about 2-3 minutes until fragrant. Add carrots and potatoes back into the pot.
- Deglaze by pouring in beef broth while scraping up browned bits from the bottom. Return the roast to the pot with thyme and rosemary.
- Cover with a lid and bake in a preheated oven at 325°F (163°C) for 3-4 hours until fork-tender.
- Let rest for 15 minutes before slicing and serving with vegetables and broth.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg