Dutch Oven Pot Roast Recipe
An irresistible combination of fall-apart beef, hearty vegetables, and a perfectly seasoned broth makes Dutch Oven Pot Roast a standout meal. A few simple ingredients, slow-cooked to perfection.
Servings: 6 servings
Calories: 731kcal
Equipment
Ingredients
- 4 lb boneless beef chuck roast marbled
- kosher sea salt
- ground black pepper
- 3 tbsp vegetable oil divided
- 4 large carrots cut into 1-inch pieces
- 1 1/2 lb small red potatoes or gold potatoes
- 1 yellow onion chopped
- 3 cup beef broth
- 1 cup water
- 2 tbsp aged balsamic vinegar
- 2 tbsp Worcestershire sauce
- 6 cloves garlic roasted, minced
- 4 sprigs fresh thyme stems removed
- 1 tbsp fresh parsley chopped (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large Dutch oven set over medium-high heat, add 2 tablespoons of oil.
- Meanwhile, generously salt and pepper both sides of the chuck roast. When the oil is hot, sear the roast and brown both sides, about 5 minutes per side. Transfer the browned roast to a plate.
- Add the remaining 1 tablespoon of oil to the pot. Add the carrots, onion, and potatoes. Cook the vegetables until they begin to brown, about 8-10 minutes. Add the beef broth, water, balsamic vinegar, Worcestershire sauce, roasted garlic, thyme, and a few pinches of salt and pepper.
- Return the roast to the pot and bring to a simmer. Cover with a lid and transfer to the oven to roast for 3½ hours or until fork-tender.
- Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
Notes
-You can find jars of roasted garlic in your produce section, on the condiment aisle, or fresh roasted garlic near the salad bar or deli department.
STORE leftover pot roast in an airtight container or wrap tightly in aluminum foil in the refrigerator for up to 4 days, allowing the flavors to deepen. To FREEZE, place cooled portions in freezer-safe containers or bags for up to 2 months. When ready to enjoy, thaw overnight in the fridge.
REHEAT gently in a pot over medium-low heat, adding a splash of broth if needed, or microwave individual portions in 30-second intervals, stirring in between.
Nutrition
Serving: 1serving | Calories: 731kcal | Carbohydrates: 27g | Protein: 62g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 818mg | Potassium: 1813mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6934IU | Vitamin C: 17mg | Calcium: 105mg | Iron: 8mg
