Description
A hearty and succulent Dutch Oven pot roast simmered with vibrant vegetables and rich gravy, perfect for a comforting meal.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast (or beef brisket for a leaner option)
- 3 medium carrots, peeled and chopped into large pieces
- 3 medium potatoes, quartered (Yukon Gold or Russet work best)
- 1 large onion, roughly chopped
- 3 cloves garlic, minced
- 2 cups beef broth (or vegetable broth for a lighter option)
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: 1 cup mushrooms, sliced
- Optional: Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- Season the beef chuck roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat, then sear the roast for about 4-5 minutes on each side.
- Remove the roast and set it aside. In the same pot, add onions, carrots, and potatoes, sautéing for 5 minutes, then stir in garlic.
- Return the roast to the pot, adding beef broth, tomato paste, thyme, and rosemary.
- Bring the liquid to a gentle boil, then cover and place in the oven for 3 to 4 hours.
- Add mushrooms in the last hour of cooking if using.
- Let the roast rest for 15 minutes before slicing.
Notes
Searing the meat, not overcrowding the pot, and allowing the roast to rest are crucial for a flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg