Description
- Enjoy a flavorful, comforting Hearty Dutch Oven Pot Roast with Vegetables. Perfect for family dinners and special occasions.
Ingredients
Scale
- 4 pounds boneless chuck roast, trimmed of excess fat
- 2 teaspoons kosher salt, plus more to taste
- 3/4 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons vegetable oil (such as canola)
- 1 medium sweet onion, cut into 1-inch wedges
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 cup beef stock (or dry red wine for added depth)
- 3 large carrots, cut into 3-inch pieces
- 8 ounces cremini mushrooms
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 ½ pounds small Yukon gold potatoes
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the Oven:
- Preheat your oven to 325°F (160°C).
- Season the Beef:
- Generously season the chuck roast with 2 teaspoons of salt and 3/4 teaspoon of black pepper.
- Sear the Roast:
- Heat the oil in a large Dutch oven over medium-high heat. Once hot, add the beef and sear for about 5-6 minutes on each side until evenly browned. Remove and set aside.
- Cook the Aromatics:
- Reduce the heat to medium and add the onion. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the tomato paste and garlic, cooking for 1 minute until fragrant.
- Deglaze the Pot:
- Pour in the beef stock (or wine) and scrape up any browned bits from the bottom of the pot. This step adds flavor to the dish.
- Combine Ingredients:
- Add the carrots, mushrooms, thyme, and rosemary to the pot. Season with additional salt and pepper to taste. Stir to combine, then return the seared beef to the pot.
- Bake:
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 2 hours. Remove from the oven, uncover, and add the potatoes. Cover again and return to the oven, baking for an additional 1 to 1 ½ hours, or until the beef is fork-tender and the vegetables are fully cooked.
- Rest and Serve:
- Let the pot roast rest for about 15 minutes. Remove the beef and shred it using two forks. Serve the shredded beef with the potatoes, carrots, and mushrooms, ladled with the flavorful juices. Garnish with fresh parsley, if desired.
Notes
- For a non-alcoholic version, substitute the red wine with an equal amount of beef stock.
- Adjust the seasoning to taste before serving for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal per serving
Keywords: #ComfortFood #PotRoast #HeartyMeals #DinnerIdeas #EasyRecipes #OnePotMeals #DutchOvenCooking