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Dutch Oven Pot Roast1
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Dutch Oven Pot Roast

A comforting and hearty Dutch Oven Pot Roast featuring tender beef chuck slow-cooked with aromatic vegetables and herbs for a rich, savory flavor. Perfect for family dinners and easy to make with simple ingredients.
Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 50 minutes
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Dutch Oven, Easy, Pot Roast, Slow Cook
Servings: 6 servings

Ingredients

  • 3 to 4 pounds beef chuck roast trimmed of excess fat
  • 2 tablespoons olive oil or vegetable oil
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 4 large carrots peeled and cut into chunks
  • 3 stalks celery cut into chunks
  • 3 large potatoes peeled and quartered
  • 2 cups low-sodium beef broth
  • 1 cup water
  • 1/2 cup tomato paste
  • 2 tablespoons Worcestershire sauce ensure -certified or substitute with soy sauce
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves bay leaves
  • to taste Salt and freshly ground black pepper

Instructions

  • Begin by patting your beef chuck roast dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the roast and sear it for about 4-5 minutes on each side, until deeply browned. Remove the roast from the pot and set aside.
  • In the same pot, add the sliced onions and cook for about 3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
  • Pour in the beef broth, water, and Worcestershire sauce (or soy sauce substitute). Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the rosemary, thyme, and bay leaves.
  • Place the roast back into the Dutch oven. Surround it with the carrots, celery, and potatoes.
  • Cover the Dutch oven with its lid and reduce the heat to low. Let the roast simmer gently for about 3 to 4 hours, or place it in a preheated oven at 325°F (163°C) for the same amount of time, until fork-tender.
  • Remove the herbs and bay leaves. Slice the roast against the grain or shred with forks. Serve hot with the cooked vegetables and spoon the rich sauce over the top.

Equipment

  • Dutch Oven
  • Wooden Spoon
  • Paper Towels

Notes

Choose the right cut of beef such as chuck roast for tenderness. Don’t skip searing the meat to enhance flavor. Use fresh herbs like rosemary and thyme for aroma. Cook low and slow for juicy meat. Let the roast rest 10 minutes before slicing. Adjust seasoning to taste.