This Dutch Oven Pot Roast is melt-in-your-mouth tender and packed with savory flavors—a perfect recipe for a cozy family dinner or special occasion.
📝 Ingredients:
3-4 lb chuck roast
Salt and pepper – to taste
2 tbsp olive oil
1 large onion – chopped
3 cloves garlic – minced
4 large carrots – cut into chunks
3-4 medium potatoes – diced
3 cups beef broth
1 cup red wine (optional; or substitute with extra beef broth)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Fresh parsley – chopped, for garnish
🔥 Instructions:
1. Preheat & Sear the Roast:
Preheat the 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. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
2. Sauté the Vegetables:
In the same Dutch oven, add the chopped onion and cook until softened, about 5 minutes.
Add garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1 minute to enhance the flavor.
3. Build the Braising Liquid:
Pour in the beef broth, red wine (if using), and Worcestershire sauce, scraping up any browned bits on the bottom of the pot.
Add thyme, rosemary, and bay leaves.
4. Add the Roast & Vegetables:
Return the seared roast to the Dutch oven and arrange the carrots and potatoes around it.
Spoon some of the liquid over the roast.
5. Braise in the Oven:
Cover the Dutch oven with its lid and place it in the preheated oven.
Braise for 3-4 hours, or until the roast is tender and easily pulls apart with a fork. Check occasionally and add a bit more broth if needed.
6. Serve & Garnish:
Remove the bay leaves, slice or shred the roast, and serve with the vegetables and rich broth.
Garnish with fresh parsley, and enjoy with crusty bread for an unforgettable meal! 🥖🥰
Calories: ~550 per serving
Prep Time: 15 minutes
Cook Time: 3-4 hours
This pot roast is a comforting and foolproof dish that’ll make your kitchen smell amazing!
