Description
A hearty and flavorful pot roast cooked in a dutch oven for tender, fall-apart meat.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 carrots, cut into chunks
- 4 potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F.
- Season the roast with salt and pepper.
- Heat olive oil in the dutch oven over medium-high heat.
- Sear the roast on all sides until browned.
- Remove the roast and sauté onions and garlic until soft.
- Add carrots, potatoes, broth, Worcestershire sauce, thyme, and rosemary.
- Return the roast to the pot and cover with the lid.
- Bake for 3-4 hours until meat is tender.
- Shred or slice the roast and serve with vegetables.
Notes
- Use a well-marbled chuck roast for best results.
- Brown the meat well for deeper flavor.
- Check liquid levels occasionally to prevent drying out.
- Let the roast rest before slicing.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Dutch Oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
Keywords: dutch oven pot roast, beef roast, slow cooked beef