Description
A nostalgic and comforting Dutch oven pot roast recipe made with simple, quality ingredients that brings families together.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4–5 carrots, peeled and chopped
- 3–4 potatoes, diced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat your Dutch oven over medium-high heat. Season the chuck roast with salt and pepper.
- Add olive oil to the pot and sear the roast on all sides until browned.
- Remove the roast and set aside. In the same pot, add onions and garlic, cooking until fragrant.
- Add carrots and potatoes to the pot, mixing well.
- Return the roast to the pot, and pour in the beef broth and Worcestershire sauce.
- Sprinkle thyme and rosemary over the roast.
- Cover and simmer on low heat for 180-240 minutes, or until the meat is fork-tender.
- Serve hot.
Notes
Let the pot roast rest for about 15 minutes before slicing to retain juices. Feel free to experiment with vegetables like sweet potatoes or parsnips.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 80mg
Keywords: pot roast, Dutch oven recipe, comfort food, family dinner, easy recipes
