Description
Indulge in the rich flavors and heartwarming aroma of this Dutch Oven Pot Roast. Perfectly tender chuck roast simmers alongside vibrant vegetables in a savory broth, creating a delightful meal that envelops you in comfort. Ideal for family gatherings or cozy nights at home, this dish is not just a meal—it’s an experience that brings everyone together.
Ingredients
Scale
- 3–4 lbs chuck roast
- 4 medium carrots, chopped
- 4 medium Yukon Gold potatoes, quartered
- 2 large yellow onions, cut into wedges
- 6 whole garlic cloves
- 4 cups beef broth (low-sodium)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your Dutch oven over medium-high heat and add olive oil.
- Season the chuck roast with salt and pepper, then sear each side until golden brown (about 4-5 minutes per side). Remove the roast and set aside.
- In the same pot, sauté chopped onions and garlic until fragrant (3-4 minutes).
- Layer carrots and potatoes at the bottom of the pot, placing the roast on top.
- Pour in beef broth until the roast is nearly covered; add thyme and rosemary.
- Cover and transfer to a preheated oven at 300°F (150°C). Cook for 3-4 hours until fork-tender.
- Remove from oven, let rest for 15 minutes, then slice and serve with vegetables.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg