Description
A cozy and comforting Dutch oven pot roast featuring tender beef, carrots, and potatoes, perfect for family gatherings.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, cut into chunks
- 4 potatoes, cut into chunks
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Heat the olive oil in a Dutch oven over medium-high heat.
- Season the beef roast with salt and pepper, then sear it in the pot until browned on all sides. Remove and set aside.
- Add onion and garlic to the pot, sauté until translucent.
- Add carrots and potatoes, stir to combine.
- Pour in beef broth. Stir in tomato paste and Worcestershire sauce.
- Return the beef to the pot and add thyme and rosemary.
- Bring to a simmer, then cover and transfer to the oven.
- Cook for 180-240 minutes, or until the meat is tender.
- Serve with gravy made from the cooking liquid.
Notes
Let the roast rest for at least 15 minutes before slicing to ensure maximum tenderness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
Keywords: pot roast, comfort food, Dutch oven, family meal, slow cooking
