Dutch Oven Pot Roast
Nothing whispers, "Something delicious is inside," like the sound of a Dutch oven lid being taken off the pot, releasing the intoxicating aroma of a pot roast...
Ingredients
- 3-4 pounds boneless beef chuck roast
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup red wine or additional beef broth
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 pound carrots peeled and cut into chunks
- 1 pound baby potatoes halved
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F.
- Pat the chuck roast dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the roast and sear until browned on all sides, about 5 minutes per side.
- Remove the roast and set aside. Reduce heat to medium. Add onions and garlic to the pot, cooking until onions are translucent.
- Stir in tomato paste and cook for 1 minute. Deglaze the pot with red wine or beef broth, scraping up any browned bits.
- Add beef broth and Worcestershire sauce, bringing to a simmer. Return the roast to the pot.
- Add carrots and potatoes around the roast. Cover with a lid and transfer to the oven.
- Cook for about 4 hours, or until the roast is tender and falls apart easily with a fork.
- Remove from oven, let rest for a few minutes, then serve directly from the Dutch oven.
Nutrition
Calories: 660kcalCarbohydrates: 25gProtein: 50gFat: 37gSaturated Fat: 15gSodium: 703mgFiber: 4g
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