Description
A simple and flavorful chuck roast cooked in a Dutch oven for tender, juicy results.
Ingredients
Scale
- 3–4 lb chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 cup beef broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, sliced
Instructions
- Preheat oven to 325°F.
- Season chuck roast with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the roast on all sides until browned, about 4-5 minutes per side.
- Remove roast and set aside.
- Add carrots, celery, and onion to the Dutch oven. Cook for 3-4 minutes.
- Place roast back in the Dutch oven and pour beef broth over it.
- Cover and transfer to the oven. Cook for 3-4 hours until tender.
- Remove from oven and let rest for 10 minutes before serving.
Notes
- Use a meat thermometer to ensure internal temperature reaches 200°F for tenderness.
- Letting the roast rest ensures juiciness.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1/6 of roast
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: chuck roast, Dutch oven, pot roast, beef recipe