Description
This Dutch oven pot roast is the ultimate comfort food for chilly nights. With tender, slow-cooked beef enveloped in a medley of root vegetables and aromatic herbs, this dish not only warms your heart but also creates lasting memories around the dinner table. Easy to prepare and delightful to serve, it’s perfect for cozy family gatherings or special occasions.
Ingredients
Scale
- 3–4 lbs chuck roast
- 2 tablespoons olive oil
- 4 medium carrots, chopped
- 4 medium Yukon Gold potatoes, quartered
- 2 medium onions, chopped
- 2 cups beef broth (homemade preferred)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Season the chuck roast generously with salt and pepper on all sides.
- In a large Dutch oven, heat olive oil over medium-high heat and sear the chuck roast for about 4-5 minutes per side until browned.
- Remove the roast from the pot and add chopped onions and minced garlic. Sauté until onions are translucent.
- Return the roast to the pot along with carrots, potatoes, beef broth, thyme, and rosemary.
- Cover with a lid and transfer to the oven. Cook for approximately 3-4 hours until fork-tender; check occasionally.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (approximately 6 oz)
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg