Description
A hearty and flavorful Dutch oven pot roast that melts in your mouth.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Season the beef roast with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Brown the roast on all sides, then remove it from the pot.
- Add onions and garlic to the pot, sauté until softened.
- Return the roast to the pot, add beef broth, thyme, and rosemary.
- Add carrots and potatoes around the roast.
- Cover the pot and transfer it to the oven.
- Cook for 3-4 hours or until the meat is tender.
- Let the roast rest before slicing and serving.
Notes
- For extra flavor, you can add red wine to the broth.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: dutch oven pot roast