Dutch Oven Pot Roast with Carrots and Potatoes
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Servings
8
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Calories
532 kcal
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Course
Main Course
Dutch Oven Pot Roast with Carrots and Potatoes
Description
The recipe starts by browning a trimmed chuck roast in a Dutch oven to develop flavor. Sautéed chopped carrot, celery, and onion form a base before adding fresh herbs like rosemary and thyme, along with garlic, tomato paste, red wine, and water to create a braising liquid. The roast cooks covered at a low temperature (300°F) for 2 hours, allowing the beef to become tender while absorbing aromatics.
After initial braising, peeled small potatoes and large carrot pieces are added and cooked together for another 1½ hours to become soft and infused with flavors. For a caramelized finish, the lid can be removed and the heat increased briefly to brown the roast’s surface. The resulting pot roast is moist, richly flavored, and paired with tender vegetables.
This dish serves well as a hearty main course, accompanied by bread or a simple green salad. The one-pot method consolidates meal preparation and mingles flavors thoroughly. The gentle cooking and layering of ingredients support a balanced texture between the meat and roots.
Ingredients
- 1-2 Tablespoons neutral cooking oil generic cooking oil
- 4 pound chuck roast trimmed of large pieces of exterior fat
- 1 cup celery chopped
- 1 cup carrot chopped
- 1 cup onion chopped
- 1 cup red wine
- 1 cup water
- 2 teaspoons stock base beef or chicken flavor, like Better than Bouillon
- 2 Tablespoons tomato paste or 1 Tablespoon tomato powder
- 1 rosemary fresh sprig
- 1 thyme few sprigs, fresh
- 1 garlic crushed, cloves
- 1-2 pounds potato about a dozen small, small
- 6 carrot large-size peeled and cut into large pieces
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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