Description
A hearty and flavorful chuck roast cooked in a dutch oven for tender, juicy results.
Ingredients
Scale
- 3 lbs chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
Instructions
- Preheat oven to 325°F.
- Heat olive oil in a dutch oven over medium-high heat.
- Sear the chuck roast on all sides until browned, about 5 minutes per side.
- Remove roast and set aside.
- Add onions, garlic, carrots, and celery to the pot. Cook for 5 minutes until softened.
- Stir in tomato paste, thyme, rosemary, salt, and pepper.
- Pour in beef broth and return the roast to the pot. Add bay leaves.
- Cover and transfer to the oven. Cook for 3 hours until the meat is tender.
- Remove bay leaves before serving.
Notes
- For extra flavor, deglaze the pot with red wine before adding broth.
- Let the roast rest for 10 minutes before slicing.
- Leftovers can be stored for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1/6 of roast
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 130mg
Keywords: chuck roast, dutch oven, pot roast, beef, slow-cooked