Dutch Oven Pot Roast

A pot roast recipe that’s perfect for a fall comfort meal!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 275 F.

Step 2

Clean and pat dry Chuck Roast. Apply olive oil on all sides of the chuck roast. Season on all sides with salt, black pepper, and garlic powder. Make sure to pat in spices. If the chuck roast is too large to fit into the pot, I recommend slices it into 2-3 pieces to make it easier to cook.

Step 3

In a 6 QT or larger dutch oven, heat to medium-high heat, then, add in 2 Tablespoons olive oil. Once oil is hot, add in the roast. Cook roast on all sides for 3-5 minutes to brown. Once browned, set aside.

Step 4

To the same pot with remnant fond & grease, reduce heat to medium, then, add in remaining olive oil, diced onions, diced celery, and a pinch of salt. Saute for about 2-3 minutes. Mix onions & celery with fond and scrape up bits at the bottom of the pot with a silicone utensil. Next, add in minced garlic, mix in and cook for another minute. Then stir in tomato paste for about 30 seconds.

Step 5

For our gravy, add in flour and whisk in completely for about 1 minute. Next, add in beef broth and whisk in for 1-2 minutes until it thickens. Then, remove from heat. You can add in a little salt and black pepper if you would like.

Step 6

Add in chuck roast, submerge half way, baste the top of the chuck roast with the gravy. Add in carrots & potatoes, and mix in with gravy. Then, add in poultry blend and bay leaf to the side, inside the gravy.

Step 7

Cover the dutch oven with a lid and bake for 3 ½ - 4 hours or until it reaches desired tenderness.

Step 8

Once done, remove the poultry blend herbs and bay leaf for the pot. Take out the chuck roast and set on a cutting board. Mix gravy, potatoes, and carrots together to re-thicken the gravy. Shred the chuck roast with a pair of forks, then return into the pot, and mix in. Enjoy!