Description
Experience the warmth and comfort of a classic pot roast with this effortless Dutch oven recipe. Featuring tender chuck roast, vibrant vegetables, and aromatic herbs, this dish fills your home with an irresistible aroma. It’s perfect for family gatherings or cozy nights in, making it a timeless favorite that brings everyone together around the table.
Ingredients
Scale
- 3 lbs chuck roast
- 4 medium carrots, chopped
- 3 large Yukon Gold potatoes, quartered
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 cups low-sodium beef broth
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- 2 tbsp low-sodium soy sauce
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 300°F (150°C).
- Season the chuck roast generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove from pot.
- In the same pot, add onions and sauté until translucent (3-4 minutes). Stir in minced garlic and cook for an additional minute.
- Return the roast to the pot atop a bed of chopped carrots and potatoes.
- Pour in beef broth until it reaches halfway up the meat. Add soy sauce and sprinkle thyme and rosemary on top.
- Cover with lid and place in preheated oven. Cook for about 3-4 hours or until the meat is fork-tender.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg