Description
Indulge in this comforting Dutch Oven Pot Roast, perfect for cozy nights. With tender beef slow-cooked alongside a medley of carrots and potatoes, this dish fills your home with mouthwatering aromas. It’s an easy-to-make meal that brings families together, requiring minimal cleanup and offering maximum flavor. Enjoy the rich taste and melt-in-your-mouth texture that will leave everyone at the table asking for seconds.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 4 medium carrots, chopped
- 4 medium potatoes, quartered
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 300°F (150°C).
- Season the beef chuck roast with salt and pepper on all sides.
- In a large Dutch oven over medium-high heat, add olive oil and sear the roast for 4-5 minutes on each side until browned. Remove from pot.
- Sauté onions and garlic in the same pot until softened (about 3 minutes).
- Add carrots and potatoes; stir for another 3-4 minutes.
- Return the roast to the pot, pour in beef broth until it covers half of the roast, and add herbs on top.
- Cover with a lid and bake for 3-4 hours or until fork-tender.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of pot roast (approximately 150g)
- Calories: 290
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg