Description
A classic pot roast recipe made in a dutch oven for tender and flavorful meat.
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
- 2 tablespoons Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Heat olive oil in a dutch oven over medium-high heat.
- Season the roast with salt and pepper.
- Brown the roast on all sides in the dutch oven.
- Add the onion and garlic, sauté until soft.
- Place carrots and potatoes around the roast.
- Pour in beef broth and Worcestershire sauce.
- Sprinkle thyme and rosemary over the top.
- Cover and transfer to the oven.
- Cook for 3 to 4 hours or until the meat is tender.
Notes
- Let the roast rest before slicing.
- Serve with the vegetables and gravy.
- Refrigerate leftovers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: pot roast, dutch oven, recipes