Description
Indulge in the heartwarming flavors of this exquisite Dutch oven pot roast, where tender chuck roast meets a medley of fresh vegetables. Slow-cooked to perfection, this dish is perfect for family gatherings or cozy weeknight dinners. The rich aroma of savory herbs and spices will fill your home, making every bite a nostalgic celebration of comfort food.
Ingredients
Scale
- 3–4 lbs chuck roast
- 4 medium carrots, chopped
- 4 medium potatoes (Russet or Yukon Gold), cubed
- 2 medium yellow onions, chopped
- 4 garlic cloves, minced
- 2 cups low-sodium beef broth
- 2 tsp fresh thyme leaves
- 2 bay leaves
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 300°F (150°C).
- Season the chuck roast 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 4-5 minutes per side). Remove and set aside.
- In the same pot, add onions and garlic; sauté until fragrant (about 3 minutes).
- Return the roast to the pot and add carrots, potatoes, beef broth, thyme, and bay leaves.
- Cover and transfer to the oven. Cook for approximately 3 hours or until the meat is fork-tender.
- Let the roast rest for ten minutes before slicing. Serve with juices drizzled over top.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: Approximately 6 oz (170g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg