Dutch Oven Pot Roast

Made in one pot, this Dutch Oven Pot Roast is a comforting recipe that is perfect for Sunday dinner. Full of rich flavor, this pot roast will melt in your mouth! All you need are some simple ingredients to make this delicious pot roast in the oven.

5 from 1 vote

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Prep Time: 20

Cook Time: 4

Total Time: 4 20

Servings: servings

Equipment

Round Dutch Oven

Ingredients

3 pounds beef chuck roast
2 teaspoons kosher salt
1 teaspoon pepper
1 tablespoon oil
1 large onion, sliced
2 tablespoons tomato paste
3 cups beef broth, low-sodium preferred
1 (28 fl) can whole plum tomatoes
3 teaspoons Worcestershire sauce
4 large carrots, cut into 1½" thick diagonals
2 celery, cut into 1½" thick diagonals
2 to 4 cloves garlic, smashed
2 bay leaves
2 to 3 sprigs rosemary
2 to 3 sprigs thyme

Instructions

Preheat oven to 300F.
Season the beef chuck roast with salt and pepper all over.
In a 5.2L or larger dutch oven, heat up the olive oil over medium heat.
Add the beef to the pot and sear each side of the beef chuck roast for 5 to 6 minutes. Do not move while the roast sears. Remove the beef and set aside.
In the same pot, add the onions and saute them until softened. Add a splash of extra oil if needed.
Add the tomato paste and cook for another minute. Deglaze the pot with a splash of beef broth if needed.
Add the beef broth, canned tomatoes, and Worcestershire to the pot. Bring the liquid up to a simmer.
Once the liquid has reached a simmer, add the beef back to the pot and then add the carrots, garlic cloves, bay leaves, rosemary, and thyme around it. If the beef is not covered at least 50% by the liquid, add more beef broth.
Cover with the lid and transfer the dutch oven to the oven, and bake for 3½ to 4 hours, depending on how tender you prefer the meat.
When ready, remove from the oven and serve with your favorite side.

Nutrition

Course: One Pot

Cuisine: American

Author: Carmy