Description

Experience the warmth and comfort of a homemade Dutch Oven Pot Roast, a classic dish that transforms simple ingredients into a hearty meal. This recipe features tender chuck roast slowly simmered with colorful vegetables in a rich broth, creating a delightful aroma that will fill your home. Perfect for chilly evenings or family gatherings, this pot roast is sure to become a beloved staple at your table.

Ingredients

Scale

3 to 4 lbs chuck roast
2 large onions, sliced
4 medium carrots, cut into chunks
4 Yukon Gold potatoes, quartered
2 cups low-sodium beef broth
4 garlic cloves, minced
2 tsp fresh thyme leaves
2 tsp fresh rosemary leaves
2 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat oven to 300°F (150°C). In a Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear each side for about 4-5 minutes until browned.
Remove the roast. Sauté onions and garlic until translucent (about 3 minutes). Add carrots and potatoes, stirring to combine.
Deglaze the pot with beef broth, scraping up any brown bits. Return the roast to the pot along with its juices.
Sprinkle thyme and rosemary over the top and pour in remaining broth until it almost covers the roast.
Cover the Dutch oven and cook in the oven for about 3-4 hours or until fork-tender.
Let rest for 15 minutes before slicing. Serve with vegetables or over mashed potatoes.

Prep Time: 15 minutes
Cook Time: 3–4 hours
Category: Main
Method: Braising
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup (240g)
Calories: 420
Sugar: 5g
Sodium: 580mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 28g
Cholesterol: 95mg

Keywords: Experiment with root vegetables like parsnips or turnips for added flavor. For richer taste, consider using bone-in chuck roast. Store leftovers in an airtight container for up to three days.