Description
Experience the comforting aroma of a pot roast simmering away with this Simple Dutch Oven Pot Roast. It’s incredibly tender, deeply flavorful, and surprisingly hands-off, making it the ultimate cozy meal.
Ingredients
Scale
- 3–4 pounds Chuck Roast
- Whole, peeled Carrots, cut into large chunks
- Yukon Gold or small red Potatoes, halved or quartered
- 1 large Yellow Onion, roughly chopped
- 2–3 stalks Celery, chopped
- Fresh Garlic cloves, smashed and roughly chopped
- Fresh Rosemary sprigs
- Fresh Thyme sprigs
- Low-sodium Beef Broth or Stock
- 1 tablespoon Balsamic Vinegar
- Splash of Worcestershire Sauce
- 1 tablespoon Tomato Paste
- Salt
- Black Pepper
- Olive Oil
Instructions
- Prepare the Beef: Pat your chuck roast thoroughly dry with paper towels. Season all sides generously with salt and freshly cracked black pepper.
- Sear the Beef: Heat about 1-2 tablespoons of olive oil in your large, heavy Dutch oven over medium-high heat until shimmering. Carefully place the seasoned chuck roast into the pot and sear for 3-5 minutes per side until a deep, golden-brown crust forms. Remove the beef from the Dutch oven and set aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped yellow onion and celery to the Dutch oven, scraping up any browned bits from the bottom of the pot. Sauté for 5-7 minutes until the onions begin to soften. Add the minced garlic and tomato paste, stirring for another minute until fragrant.
- Deglaze and Build the Liquid: Pour in about 1/2 cup of beef broth, scraping the bottom of the pot again. Stir in the balsamic vinegar and Worcestershire sauce. Return the seared beef to the Dutch oven and add the remaining beef broth, ensuring the liquid comes about halfway up the sides of the roast. Add the fresh rosemary and thyme sprigs.
- Braise in the Oven: Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid and transfer it to your preheated oven at 300°F (150°C). Let it braise for 2 hours.
- Add Root Vegetables: After 2 hours, carefully remove the Dutch oven from the oven. Add your chopped carrots and half of your chopped potatoes around the beef in the liquid. Re-cover the Dutch oven and return it to the oven for another 1 to 1.5 hours, or until the beef is fork-tender.
- Final Touches and Rest: Once the beef is tender, remove the Dutch oven from the oven. Carefully take out the herb sprigs. Let the pot roast rest for 10-15 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Don't skip the sear for maximum flavor. Pat the beef dry before searing to achieve a good crust. Add vegetables halfway through cooking to prevent them from becoming mushy.