Description
This Dutch Oven Pot Roast is a classic, tender, and flavorful beef dish slow-cooked with vegetables and rich gravy. Perfect for cozy dinners and family gatherings.
Ingredients
Scale
Ingredients
- 3–4 lb beef chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 3–4 medium potatoes, quartered
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 bay leaves
Instructions
Instructions
- Preheat oven to 325°F (165°C).
- Season roast with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear roast on all sides until browned.
- Remove roast and sauté onion and garlic until fragrant.
- Add carrots, celery, and potatoes to the Dutch oven.
- Pour in beef broth and red wine (if using). Stir in thyme, rosemary, and bay leaves.
- Return roast to the pot. Cover with lid and transfer to oven.
- Bake for 3–4 hours until meat is tender and easily shredded.
- Remove roast and vegetables to a platter. Skim fat from cooking liquid and serve as gravy.
- Slice or shred roast and serve with vegetables and gravy.
Notes
For extra flavor, marinate the roast in broth and herbs overnight. Add parsnips or turnips for a twist on classic vegetables.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking / Dutch Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice with vegetables
- Calories: 480
- Sugar: 5g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg
Keywords: dutch oven pot roast, slow-cooked beef, classic roast recipe, comforting dinner