Dutch Oven Pot Roast

Dutch Oven Pot Roast is easy to make for a hearty dinner. Packed with protein, carrots and potatoes - it's simple to prepare and delicious!

Prep Time15

Cook Time6

Total Time6 15

Servings: 2 cup servings

Calories: 506kcal

Ingredients

3 pound chuck roast
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 cup diced onion
1 tablespoon chopped garlic
½ teaspoon dried rosemary
½ teaspoon dried thyme
2 dried bay leaves
2 cups low sodium beef broth
2 cups water
1 pound baby carrots
1 pound baby potatoes

Instructions

Preheat the oven to 325 degrees F.
Season the chuck roast with pepper and salt on all sides, and set aside.
In a large Dutch oven or oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat. Once the Dutch oven is hot, place the roast into the pot and sear for 5 minutes. Flip the roast and cook for another 5 minutes until a browned crust has formed.
Remove the roast from the pot and set aside on a large plate. Add the onion, garlic, rosemary, thyme, and bay leaves to the pot. Sauté for 3 minutes.
Add the beef broth and water to the pot and stir. Place the roast back into the pot. Cover the pot and place it in the oven. Cook the roast covered for 5 hours at 325 degrees F.
After the roast has cooked for 5 hours, add the baby carrots and baby potatoes to the pot. Cover and cook for 45 minutes.
When the potatoes and carrots have cooked for 45 minutes, test to see if they are cooked. Potatoes and carrots should easily pierce with a fork or a knife if they are cooked. The chuck roast will be fall-apart tender at this point.
Remove the bay leaves.
Break apart the meat and serve with the vegetables.

Notes

How to Make Gravy From the Drippings: Remove 1 cup of the juice from the pot and pour into a small saucepan. Turn the heat to high and bring to a boil.

In a small bowl, mix together 1 tablespoon of flour and 1 tablespoon of cold water until a paste forms, and whisk into the saucepan until it thickens.

Ladle over the top and enjoy!

Nutrition