Dutch Oven Pot Roast
This Dutch oven pot roast is pure comfort food! The chuck roast meat is melt-in-your-mouth tender and so flavorful. The potatoes and carrots become soft and delicious. This family friendly dinner is mostly hands off and great for leftovers!
Servings 6 servings
Ingredients
- 3 pounds boneless beef chuck roast
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 5 garlic cloves
- 3 cups beef broth
- 3 tablespoon tomato paste
- 2 teaspoon coconut aminos
- 2 bay leaves
- 5 sprigs fresh thyme
- 3 large carrots sliced
- 1 pound baby yellow potatoes
Instructions
- First, preheat the oven to 300 degrees Fahrenheit.
- Place a 7 or 8 quart Dutch oven over medium heat on the stovetop. Add olive oil to the pot.
- While the oil is heating, generously season the chuck roast with sea salt and pepper on all sides.
- Sear the meat on each side for 5 minutes. This creates a beautiful golden color. Only flip the meat once.
- Carefully remove the meat to a plate.
- Then, add in the diced onions to the Dutch oven. Cook for 2 minutes, until slightly soft.
- Add in cloves of garlic. Cook for 1 to 2 minutes, until fragrant. Stir with a wooden spoon.
- Then, add in the beef broth, tomato paste, coconut aminos, bay leaves and fresh thyme. Stir to combine.
- Add in the seared meat back to the Dutch oeven. The liquid should come up halfway. Add more broth if needed.
- Cover the pot with a lid. Using oven mitts, tranfser the Dutch oven to the preheated oven.
- Cook for 2 hours. Carefully remove from oven.
- Then, add in the carrots and potatoes around the edges of the meat. Place the lid on top. Bake for another 90 minutes to 2 hours, until veggies and meat are tender.
- Finally, remove the Dutch oven from the oven. Serve!
Notes
- This recipe calls for boneless beef chuck roast. If needed, use a bone-in chuck roast. It will be about the same cooking time. Remove bones before eating.
- Do not touch the meat while it is searing. Only flip once.
- Carefully watch the onions and garlic to prevent burning.
- Use a lid on the Dutch oven. This keeps the meat extra moist.
- Depending on your oven and the size of the roast, you may need slightly more cooking time.
- If the meat is not super tender, it needs more cooking time.
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 1 month if needed.
Nutrition Facts
Dutch Oven Pot Roast
Amount Per Serving
Calories 527
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g75%
Trans Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 156mg52%
Sodium 1145mg50%
Potassium 1354mg39%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 4g4%
Protein 47g94%
Vitamin A 5292IU106%
Vitamin C 22mg27%
Calcium 81mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.