Description
A hearty pot roast made in a Dutch oven for tender and flavorful results.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 carrots, cut into chunks
- 4 potatoes, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Season the roast with salt and pepper.
- In a Dutch oven, heat vegetable oil over medium-high heat.
- Sear the roast on all sides until browned.
- Remove the roast and set aside.
- Add onions and garlic, sauté until softened.
- Stir in tomato paste, thyme, and rosemary.
- Add beef broth and bring to a simmer.
- Return the roast to the pot.
- Add carrots and potatoes around the roast.
- Cover and transfer to the oven.
- Cook for 3 to 4 hours until tender.
- Remove from oven and let rest before slicing.
Notes
- Use a meat thermometer for best results.
- Leftovers can be stored in the fridge for up to 3 days.
- Feel free to add other vegetables like parsnips or celery.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: pot roast, Dutch oven, beef roast, comfort food