Dutch Oven Pot Roast
This Dutch oven pot roast is a simple, oven-braised dinner made with chuck roast, potatoes, carrots, and onions cooked low and slow until tender.
Ingredients
- 3-4 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 cups beef broth
- 2 large yellow onions, quartered
- 1 pound carrots, peeled and halved
- 1 pound yellow potatoes, quartered
Instructions
- Preheat the oven to 500°F.
- Season the chuck roast evenly on all sides with salt and pepper. Place the roast in a large Dutch oven, uncovered.
- Transfer the Dutch oven to the oven and roast for 30 minutes, flipping the roast halfway through, until the exterior is well browned.
- Reduce the oven temperature to 300°F. Carefully pour the beef broth into the Dutch oven, then cover with the lid.
- Return the pot to the oven and cook for 2 hours.
- Remove the Dutch oven from the oven and add the onions, carrots, and potatoes around the roast. Cover again and return to the oven.
- Continue cooking for 1 additional hour, or until the beef is fork-tender and the vegetables are soft.
- Remove from the oven and let the roast rest for 10 minutes before slicing. Spoon the vegetables and broth over the top and serve.
Nutrition
Notes
- Use a heavy Dutch oven: A well-insulated pot helps maintain steady heat for even cooking.
- Don’t rush the cook time: Chuck roast needs time to break down and become tender.
- Add vegetables later for better texture: Adding them after the initial cook keeps them from becoming overly soft.
- Check doneness with a fork: The roast should pull apart easily when it’s ready.
- Serving suggestions: Serve with Einkorn Biscuits or pair with Fall Harvest Salad for a cozy, complete meal.
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