Dutch Oven Pot Roast (So Easy)
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8 servings
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Calories
523 kcal
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Course
Main Course
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Cuisine
American
Dutch Oven Pot Roast (So Easy)
Description
Dutch Oven Pot Roast (So Easy) focuses on braising a 3-pound chuck roast with a mix of aromatic vegetables and seasoning. The cook begins by sautéing onions and garlic in olive oil to develop depth of flavor, then seasoning the beef with garlic parsley salt and ground black pepper before browning it on all sides. The roast is then combined with carrots, mushrooms, the sautéed onion-garlic mix, and a broth and red wine mixture in a covered Dutch oven. Baking at a low temperature for about 3 hours ensures the meat becomes tender enough to pull apart effortlessly, while the vegetables meld into a flavorful base.
The resulting dish offers a robust yet balanced flavor profile from the wine-infused broth and garlic-seasoned meat. The mushrooms add an earthiness contrasting the sweetness of the carrots and onions. This pot roast is suitable as a main course for a comforting dinner and pairs well with mashed potatoes or crusty bread to soak up the juices.
Ingredients
- 2 tbsp olive oil divided
- 2 onion medium
- 8 garlic roughly chopped, cloves
- 3 lbs beef chuck roast
- 2 tbsp garlic parsley salt
- 1 tsp black pepper ground
- 3 carrot medium
- 1 lb mushrooms
- 2 cups broth beef or chicken
- 3/4 cup red wine dry
Instructions
- Preheat the oven to 300°F. Dice all the veggies into equal pieces, about 2 inches in size.
- Set the Dutch oven on the stove over high heat with one tablespoon of oil. Add the onions and cook until they are golden. Add the garlic and cook until fragrant, about a minute. Remove the veggies and set aside.
- Season the meat generously on all sides with the garlic parsley salt and pepper. Rub the seasoning in.
- To the same Dutch oven, add the remaining tablespoon of oil. Place the beef into the pot and sear it on all sides until golden brown.
- Add the cooked onion and garlic mixture and remaining veggies (carrots and mushrooms) to the pot, then pour in the broth and wine. Cover with a lid.
- Bake the pot roast for about 3 hours or until the beef is tender and can easily be pulled apart with a fork. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 9g | 3% |
| Protein | 32g | 64% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 121mg | 40% |
| Sodium | 2113mg | 88% |
| Potassium | 769mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3949IU | 79% |
| Vitamin C | 6mg | 7% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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