Description

Indulge in the heartwarming flavors of this Ultimate Dutch Oven Pot Roast, a comforting dish that unites tender chuck roast, vibrant vegetables, and a rich broth. Perfect for family dinners or special gatherings, this recipe envelops your senses with its aromatic herbs and savory goodness. Each bite reveals succulent meat paired with sweet carrots and hearty potatoes, making for an unforgettable meal that will have everyone coming back for more.

Ingredients

Scale

3–4 pounds chuck roast
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
4 large carrots, cut into thick chunks
4 medium Yukon Gold or Russet potatoes, quartered
4 cups low-sodium beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and pepper to taste

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 and sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast from the pot.
In the same pot, sauté chopped onions and minced garlic until softened (3-4 minutes).
Return the roast to the pot along with carrots, potatoes, thyme, rosemary, and beef broth.
Cover and place in the preheated oven. Cook for approximately 3-4 hours or until the meat is fork-tender.
Let it rest for at least 15 minutes before slicing and serve with drizzled broth.

Nutrition

Serving Size: 1 slice of pot roast (approximately 125g)
Calories: 315
Sugar: 3g
Sodium: 460mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 30g
Cholesterol: 95mg

Keywords: Feel free to add other root vegetables like parsnips or turnips for added flavor. Store leftovers in an airtight container for up to four days; reheat gently on low heat.