Dutch Oven Pot Roast
This classic Dutch Oven Pot Roast is a simple meal that’s cooked all in one pot. It’s a hearty, filling meal that can easily feed your whole family.
Servings: 8 servings
Ingredients
- 3 lb. pot roast
- 1 large sweet onion peeled and quartered
- 1 package carrots peeled and cut into 2-inch pieces
- 5-6 potatoes peeled and quartered
- 1 cup dry red wine or water
- 32 oz beef stock
- 3 bay leaves
- 1 teaspoon thyme
- 1 teaspoon rosemary
Instructions
- Preheat oven to 275 degrees.
- Place dutch oven over medium high heat and add 2 tablespoons olive oil. Brown the onion until soft. Remove from pan and brown the carrots. Remove the carrots and lightly brown the potatoes. Remove the potatoes and add a bit more oil, if necessary. On high heat, sear the pot roast on both sides for a minute or two.
- Remove the beef from pan. Slowly add 1 cup dry red wine to deglaze the pan. Add the meat back to the dutch oven and place the vegetables around the edges of the meat. Pour 4 cups of beef broth to the pan so meat is halfway immersed.
- Place lid on dutch oven and cook in 275 degree oven for 3 to 4 hours. Remove from oven and let meat set for a few minutes before slicing and serving.
Notes
The meat you choose for your roast is really important to the tenderness and flavor of the finished product. Chuck Roast is the clear favorite, for its rich marbling which, when cooked properly, produces the most succulent bite.
Nutrition
Calories: 393kcal | Carbohydrates: 29g | Protein: 43g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 111mg | Sodium: 363mg | Potassium: 1425mg | Fiber: 3g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 29mg | Calcium: 63mg | Iron: 5mg
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