Description
A cozy and comforting Dutch oven pot roast featuring tender beef and a medley of root vegetables, perfect for cold nights.
Ingredients
Scale
- 1 chuck roast
- 4 carrots, peeled and chopped
- 4 Yukon Gold or sweet potatoes, chopped
- 2 onions, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 bay leaves
- 1 tablespoon thyme (fresh or dried)
- Salt and pepper, to taste
- 2 tablespoons oil (for searing)
Instructions
- Season the chuck roast generously with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat and sear the roast on all sides for 3-4 minutes until golden brown.
- Remove the roast and sauté onions and garlic in the pot for 2-3 minutes until softened.
- Pour in the beef broth and scrape up the brown bits from the bottom.
- Return the roast to the pot with carrots, potatoes, bay leaves, and thyme. Gently stir.
- Cover and cook in a preheated oven at 325°F (160°C) for 3-4 hours.
- Let the roast rest for 20 minutes before slicing and serving.
Notes
Sear your meat well for added flavor and don’t rush the cooking time.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg