Dutch Oven Pot Roast

Name: Dutch Oven Pot Roast
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Ingredients: 3 lb beef chuck roast; 2 tsp kosher salt; 1 tsp pepper; 1 tbsp oil; 1 large onion; 2 tbsp tomato paste; 3 cups beef broth; 1 (28 fl) can whole plum tomatoes; 3 tsp Worcestershire sauce; 4 large carrots; 2 celery; 2-4 cloves garlic; 2 bay leaves; 2-3 sprigs rosemary; 2-3 sprigs thyme

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings
6 servings
Calories
489 kcal
Course
Main Course
Cuisine
American

Dutch Oven Pot Roast

Jayce Carter

Report

This easy and healthy Dutch Oven Pot Roast recipe is a classic meal that will keep you warm and cozy all winter. Full of rich flavors, this pot roast is so tender, it’ll melt in your mouth. Made with simple everyday ingredients, this dutch oven roast will be on your weekly rotation!

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

3 lb beef chuck roast
2 tsp kosher salt
1 tsp pepper
1 tbsp oil
1 large onion sliced
2 tbsp tomato paste
3 cups beef broth low-sodium preferred
1 (28 fl) can whole plum tomatoes
3 tsp Worcestershire sauce
4 large carrots cut into 1½" thick diagonals
2 celery cut into 1½" thick diagonals
2-4 cloves garlic smashed
2 bay leaves
2-3 sprigs rosemary
2-3 sprigs thyme

Add to Shopping List

Instructions

Preheat oven to 300F
Season the beef chuck roast with salt and pepper all over.
In a 5.2L or larger dutch oven, heat up the olive oil over medium heat.
Add the beef to the pot and sear each side for 5 to 6 minutes. Do not move while the roast sears. Remove the beef and set aside.
In the same pot, add the onions and saute them until softened. They should be lightly browned from the liquid in the pot. Add a splash of extra oil if needed.
Add the tomato paste and continue to saute for another minute. If needed, deglaze the pot with a splash of beef broth.
Add the beef broth, canned tomatoes, and Worcestershire. Bring the pot up to a simmer.
Once the liquid has reached a simmer, add the beef back to the pot and then add the carrots, garlic cloves, bay leaves, rosemary, and thyme around it. If the beef is not covered at least 50% by the liquid, add more beef broth.
Cover with the lid and transfer the dutch oven to the oven, and bake for 3½ to 4 hours, depending on how tender you prefer the meat.
When ready, remove from the oven and serve with your favorite side, I like mashed potatoes.

Equipments used:

Nutrition Information

Show Details

Calories 489kcal (24%) Carbohydrates 12g (4%) Protein 47g (94%) Fat 29g (45%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 2g Cholesterol 156mg (52%) Sodium 1403mg (58%) Potassium 1436mg (41%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 8293IU (166%) Vitamin C 14mg (16%) Calcium 98mg (10%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 489 kcal

% Daily Value*

Calories	489kcal	24%
Carbohydrates	12g	4%
Protein	47g	94%
Fat	29g	45%
Saturated Fat	12g	60%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	15g	75%
Trans Fat	2g	100%
Cholesterol	156mg	52%
Sodium	1403mg	58%
Potassium	1436mg	31%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	8293IU	166%
Vitamin C	14mg	16%
Calcium	98mg	10%
Iron	6mg	33%