Description
A hearty pot roast cooked in a Dutch oven.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- Heat olive oil in a Dutch oven over medium-high heat.
- Season the roast with salt and pepper, then sear it in the Dutch oven until browned on all sides.
- Remove the roast and set aside.
- Add onion and garlic to the pot, sauté for 2-3 minutes.
- Add carrots and potatoes, stirring for another 5 minutes.
- Pour in beef broth and red wine, scraping the bottom of the pot.
- Return the roast to the pot and add thyme.
- Cover and transfer to the oven.
- Cook for 3-4 hours or until meat is tender.
Notes
- Let the roast rest for 10 minutes before slicing.
- Serve with vegetables and gravy.
- Store leftovers in the refrigerator for up to 3 days.
- 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: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: pot roast, Dutch oven, beef, comfort food