Dutch Oven Pot Roast with Carrots and Potatoes

Name: Dutch Oven Pot Roast with Carrots and Potatoes
Prep time: 30 min
Cook time: 4 h
Yield: 8 serving
Ingredients: 1-2 Tablespoons oil; 4 pound chuck roast; 1 cup celery; 1 cup carrots; 1 cup onion; 1 cup red wine; 1 cup water; 2 teaspoons stock base like Better than Bouillon; 2 Tablespoons tomato paste; 1 sprig fresh rosemary; 1 few sprigs of fresh thyme; 1 garlic cloves; 1-2 pounds small potatoes; 6 carrots

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
4 hrs
Servings
8
Calories
532 kcal
Course
Main Course

Dutch Oven Pot Roast with Carrots and Potatoes

Holly Espinosa

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Savory, meaty and tender, with flavorful browned vegetables, Dutch Oven Pot Roast with Carrots and Potatoes is a perfect weekend dinner.

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Ingredients

Servings

1-2 Tablespoons oil
4 pound chuck roast trimmed of large pieces of exterior fat
1 cup celery chopped
1 cup carrots chopped
1 cup onion chopped
1 cup red wine
1 cup water
2 teaspoons stock base like Better than Bouillon beef or chicken flavor
2 Tablespoons tomato paste or 1 Tablespoon tomato powder
1 sprig fresh rosemary
1 few sprigs of fresh thyme
1 garlic cloves crushed
1-2 pounds small potatoes about a dozen small
6 carrots large-size peeled and cut into large pieces

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Instructions

Heat 1 Tablespoon of oil in a large Dutch Oven or Braiser. Salt and pepper the roast, then brown on both sides, about 5 minutes per side. Remove to a platter.
Add another Tablespoon of oil if the pan is dry, then cook the chopped vegetables (carrot, celery, onion) until tender. Gently scrape the pan sides to pick up any browned bits of meat.
Stir in herbs (bay leaf, thyme, rosemary), stock base, tomato paste (or powder), and garlic. Add red wine and water.
Add back roast then cook covered, 2 hours at 300 F. Check and add water if needed (mine didn’t, but it will depend on the tightness of your seal).
Add potatoes and carrots, sprinkle with salt, then cook covered for another 1 ½ hours. Check the roast and vegetables for tenderness. If they aren’t both tender, replace the lid and continue cooking, checking again for tenderness every 30-60 minutes.
Optionally, once the roast is tender, increase the heat to 425 F and remove the pan lid. Cook for an additional 15 minutes to further brown the vegetables.
If you’d like to make gravy:
Remove the meat and large vegetables to a clean platter. Strain 2 cups of liquid from the juice/chopped vegetable mixture into a small saucepan. Place about a half cup of the broth into a small container and add in 6 Tablespoons of flour. Whisk until no lumps remain to form a slurry. Bring the remaining 1 ½ cups of juices to a boil, then slowly whisk in the slurry. Cook until thickened, 2-3 minutes.
If needed, you can thin this by adding a little more water or thicken it by making and adding more slurry.

Nutrition Information

Show Details

Serving 8g Calories 532kcal (27%) Carbohydrates 20g (7%) Protein 46g (92%) Fat 28g (43%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 2g Cholesterol 156mg (52%) Sodium 275mg (11%) Potassium 1332mg (38%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 10469IU (209%) Vitamin C 18mg (20%) Calcium 81mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 532 kcal

% Daily Value*

Serving	8g
Calories	532kcal	27%
Carbohydrates	20g	7%
Protein	46g	92%
Fat	28g	43%
Saturated Fat	12g	60%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	14g	70%
Trans Fat	2g	100%
Cholesterol	156mg	52%
Sodium	275mg	11%
Potassium	1332mg	28%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	10469IU	209%
Vitamin C	18mg	20%
Calcium	81mg	8%
Iron	6mg	33%