Dutch Oven Pot Roast
A hearty and flavorful dutch oven pot roast that combines tender beef and fresh vegetables, perfect for family gatherings.
Print
Pin
Servings: 6 -8 servings
Calories: 350kcal
Ingredients
- 3-4 lbs chuck roast
- 4 carrots chopped
- 4 potatoes quartered
- 1 onion quartered
- 4 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine optional
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat your oven to 300°F (150°C).
- Season the chuck roast with salt and pepper.
- Heat olive oil in the dutch oven over medium-high heat.
- Sear the roast on all sides until browned.
- Remove the roast and set aside.
- Add onions and garlic to the pot, sautéing until translucent.
- Stir in tomato paste and cook for 1 minute.
- Pour in beef broth and red wine, scraping up browned bits.
- Return the roast to the pot, adding carrots and potatoes.
- Sprinkle thyme over the top and cover with the lid.
- Transfer the dutch oven to the oven and cook for 3-4 hours until tender.
Nutrition
Calories: 350kcal | Carbohydrates: 20g | Protein: 40g | Fat: 15g | Fiber: 4g