Description
A classic pot roast recipe cooked in a Dutch oven for tender, flavorful meat.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 4 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, chopped
- 4 potatoes, cubed
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat oven to 325°F
- Season beef with salt, pepper, garlic powder, onion powder, and paprika
- Heat olive oil in Dutch oven over medium-high heat
- Sear beef on all sides until browned
- Remove beef and set aside
- Add vegetables to Dutch oven and cook for 5 minutes
- Stir in beef broth and tomato paste
- Return beef to Dutch oven
- Add thyme and bay leaves
- Cover and bake for 3 hours
- Remove from oven and let rest for 15 minutes
- Slice and serve
Notes
- Use a meat thermometer to check doneness
- Let roast rest before slicing for juicier meat
- Skim fat from juices before serving
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Dutch Oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: pot roast, Dutch oven, beef recipe, comfort food