Description
Indulge in the comforting flavors of this Dutch Oven Pot Roast, where tender chuck roast melds with hearty vegetables in a rich, savory broth. This easy-to-follow recipe transforms simple ingredients into a mouthwatering meal that evokes warmth and nostalgia, perfect for family gatherings or cozy nights in. With minimal cleanup and maximum flavor, this pot roast will quickly become a favorite at your dinner table.
Ingredients
Scale
- 3–4 lbs chuck roast
- 4 medium carrots, cut into chunks
- 3 medium Yukon Gold potatoes, quartered
- 2 medium onions, chopped
- 2 cups low-sodium beef broth
- 4 cloves garlic, minced
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (165°C).
- Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides for about 4 minutes each until browned.
- Remove the roast and sauté onions and garlic until fragrant (approx. 3 minutes).
- Deglaze with beef broth, scraping up any browned bits from the bottom. Return the roast to the pot along with carrots, potatoes, thyme, and additional broth to cover.
- Cover and braise in the oven for 3 hours or until fork-tender.
- Let rest for 10 minutes before slicing and serving with veggies.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the pot roast (approximately 250g)
- Calories: 360
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg