Description
Experience the ultimate comfort food with this Dutch oven pot roast, perfect for chilly evenings. Tender beef chuck roast slowly cooked with carrots, potatoes, and aromatic herbs creates a savory dish that brings family and friends together. The rich flavors meld beautifully in a single pot, making it not just a meal but a delightful experience to savor.
Ingredients
Scale
- 3–4 lbs Beef Chuck Roast
- 4 medium Carrots, chopped
- 4 medium Yukon Gold or Russet Potatoes, diced
- 2 medium Onions, quartered
- 4 cloves Garlic, minced
- 2 cups Beef Broth
- 2 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- Salt and Pepper to taste
- 2 tablespoons Olive Oil
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef chuck roast on all sides until browned (about 4-5 minutes per side). Remove from pot and set aside.
- Add chopped onions, carrots, and potatoes to the same pot and sauté for about 5 minutes until they begin to soften.
- Stir in minced garlic along with thyme and rosemary; cook for another minute until fragrant.
- Pour in beef broth while scraping up any brown bits from the bottom of the pot. Return the seared beef chuck roast back into the pot.
- Cover with a lid and bake in the preheated oven for about 3-4 hours until fork-tender.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg