Dutch Oven Pot Roast
A heartwarming dish that combines succulent beef with hearty vegetables, creating the perfect comfort food for family gatherings.
Ingredients
Main Ingredients
- 3 to 4 lbs beef roast (chuck or brisket) A well-marbled cut will yield the most tender results.
- 2 tablespoons olive oil For browning the beef and adding flavor.
- Salt and pepper to taste A simple seasoning that makes a big difference.
Vegetables
- 4 carrots, chopped Adds great flavor and nutrition.
- 4 potatoes, chopped Soaks up the delicious juices.
- 1 onion, chopped Adds depth and sweetness.
- 4 cloves garlic, minced Essential for flavor.
Liquids and Seasonings
- 2 cups beef broth Keeps the roast juicy.
- 1 cup red wine (optional) Deepens the flavors.
- 1 tablespoon Worcestershire sauce Enhances flavor.
- 1 teaspoon thyme For aromatic flavor.
- 1 teaspoon rosemary Fresh herbs add depth.
Instructions
Preparation
- Preheat your Dutch oven over medium-high heat.
- Generously season the roast with salt and pepper.
- Add the olive oil and sear the beef roast on all sides until beautifully browned, about 4-5 minutes per side.
- Remove the roast from the pot and set it aside.
- In the same pot, add chopped onions and garlic; sauté until softened, about 3-4 minutes.
- Stir in chopped carrots and potatoes, cooking for another 3-5 minutes.
- Place the roast back into the pot on top of the vegetables.
- Pour in the beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary, ensuring the liquid is halfway up the roast.
- Bring to a gentle simmer, cover, and reduce heat to low. Let cook for 3-4 hours until fork-tender.
- Once done, let it sit for a few minutes before serving.
Notes
Serve with buttery mashed potatoes or crusty bread. Leftovers can be stored in an airtight container for up to 3 days and taste even better the next day.
Nutrition
Serving: 1gCalories: 540kcalCarbohydrates: 30gProtein: 45gFat: 20gSaturated Fat: 7gSodium: 750mgFiber: 5gSugar: 3g
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