Dutch Oven Pot Roast

This Dutch Oven Pot Roast is melt-in-your-mouth tender with rich, savory flavors. Perfect for cozy family dinners or special occasions, it’s a comforting and foolproof dish that’ll make your kitchen smell amazing!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat & Sear the Roast: - Preheat your oven to 300°F (150°C). - Season the chuck roast generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

Step 2

Sauté the Vegetables - In the same Dutch oven, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. - Stir in the tomato paste and cook for 1 minute to deepen the flavor

Step 3

Build the Braising Liquid Pour in the beef broth, red wine (if using), and Worcestershire sauce, scraping up any browned bits on the bottom of the pot. Add thyme, rosemary, and bay leaves.

Step 4

Add the Roast & Vegetables: Return the seared roast to the Dutch oven and add carrots and potatoes around it. Spoon some of the liquid over the roast.

Step 5

Braise in the Oven: Cover the Dutch oven with its lid and place in the preheated oven. Braise for 3-4 hours, or until the roast is tender and easily pulls apart with a fork. Check occasionally and add a bit more broth if needed.

Step 6

Serve & Garnish: Remove the bay leaves, slice or shred the roast, and serve with the vegetables and rich broth. Garnish with fresh parsley and pair with crusty bread for an unforgettable meal!