Name: Easy Pot Roast Dutch Oven
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 3-4 pound chuck roast; 2 tablespoons olive oil; 1 onion, chopped; 4 cloves garlic, minced; 3 carrots, peeled and chopped; 3 stalks celery, chopped; 1 pound baby potatoes, halved; 1 cup beef broth; 1/2 cup red wine (optional); 2 tablespoons tomato paste; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

Instructions

Preheat your oven to 325°F (165°C).
Season the chuck roast generously with salt and pepper on all sides.
In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the chuck roast and sear until browned on all sides, about 4-5 minutes per side. Remove the roast and set it aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
Stir in the tomato paste and cook for another minute to develop the flavors.
Deglaze the pot by pouring in the beef broth and red wine, if using. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add the bay leaves, thyme, and rosemary to the pot, then return the seared chuck roast back into the Dutch oven.
Arrange the halved baby potatoes around the roast.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Allow the pot roast to cook for 3-4 hours, or until the meat is fork-tender.
Once cooked, carefully remove the Dutch oven from the oven. Take out the roast and let it rest on a cutting board for a few minutes before slicing.
Serve the Easy Pot Roast with the tender vegetables and a ladle of the rich gravy from the pot. Enjoy with a side of crusty bread or over mashed potatoes for a cozy and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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