DUTCH OVEN POT ROAST – OMG DON’T LOSE THIS RECIPE
This Dutch Oven Pot Roast is a classic
comfort food dish that’s slow-cooked to perfection, resulting in tender, flavorful meat and delicious vegetables. It’s perfect for family dinners or special occasions!
Ingredients:
For the Pot Roast:
3-4 lbs chuck roast (or your choice of beef roast)
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, chopped
3-4 cloves garlic, minced
4 cups beef broth (or stock)
2 tablespoons Worcestershire sauce
2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
2-3 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
For the Vegetables:
4 large carrots, peeled and cut into chunks
3-4 medium potatoes, peeled and quartered
2-3 celery stalks, cut into chunks
Instructions:
Prepare the Roast:
Preheat the oven:
Preheat your oven to 325°F (160°C).
Season the roast:
Generously season the chuck roast with salt and pepper on all sides.
Sear the roast:
In a large Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set it aside.
Prepare the Aromatics:
Sauté the vegetables:
In the same Dutch oven, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
Combine Ingredients:
Add the broth and seasonings:
Return the roast to the pot. Pour in the beef broth and Worcestershire sauce. Add the thyme and rosemary, ensuring the herbs are submerged.
Add the vegetables:
Scatter the carrots, potatoes, and celery around the roast.
Cook the Roast:
Cover and bake:
Cover the Dutch oven with a lid and place it in the preheated oven. Bake for about 3-4 hours, or until the roast is fork-tender and the vegetables are cooked through.
Serve:
Enjoy:
Remove the pot roast from the oven and let it rest for about 10-15 minutes before slicing. Serve with the cooked vegetables and ladle some of the broth over the top.
Helpful Tips:
For added flavor, consider adding