Description
A hearty and flavorful Dutch Oven Pot Roast that is perfect for family dinners.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, cut into chunks
- 3 potatoes, diced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (163°C).
- Heat olive oil in a Dutch oven over medium-high heat.
- Season the roast with salt and pepper, then brown it on all sides in the Dutch oven.
- Remove the roast and set it aside.
- Add onion and garlic to the pot, sautéing until softened.
- Add carrots and potatoes, stirring for a few minutes.
- Return the roast to the pot, then add beef broth, Worcestershire sauce, thyme, and bay leaves.
- Cover and cook in the oven for 3-4 hours until the meat is tender.
- Remove the roast, let it rest for a few minutes, then slice and serve with vegetables.
Notes
- Check the roast occasionally while cooking.
- Use any root vegetables you prefer.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Dutch Oven Pot Roast, Beef Roast, Comfort Food