If you’re looking for a hearty and delicious dish that requires minimal effort, look no further than this Simple Dutch Oven Pot Roast recipe. A Dutch oven is a perfect tool for slow-cooking meats to perfection, and this recipe will have your taste buds dancing with delight. With just a few simple ingredients and a little bit of time, you can create a tender and flavorful pot roast that will impress even the most discerning palates.
Ingredients
3-4 pound chuck roast
4 tablespoons vegetable oil
1 onion, sliced
4 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
2 cups beef broth
1 cup red wine
2 tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and pepper, to taste
Instructions:
Preheat your oven to 325°F (165°C).
Season the chuck roast generously with salt and pepper on all sides.
Heat the vegetable oil in a Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside on a plate.
In the same Dutch oven, add the sliced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables have softened.
Add the beef broth and red wine to the pot, scraping the bottom to release any browned bits. Stir in the tomato paste until well combined.
Place the seared chuck roast back into the Dutch oven, nestling it among the vegetables. Add the thyme and rosemary sprigs on top.
Cover the pot with a lid and transfer it to the preheated oven. Cook for about 3-4 hours, or until the roast is fork-tender and easily pulls apart.
Once done, remove from the oven and let the pot roast rest for about 10 minutes.
Transfer the pot roast to a cutting board and slice it against the grain. Serve with the vegetables and pan juices.
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Simple Dutch Oven Pot Roast
Ingredients
- 3 - 4 pound chuck roast
- 4 tbsp vegetable oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper, to taste
Instructions
- Preheat your oven to 325°F (165°C).
- Season the chuck roast generously with salt and pepper on all sides.
- Heat the vegetable oil in a Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside on a plate.
- In the same Dutch oven, add the sliced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables have softened.
- Add the beef broth and red wine to the pot, scraping the bottom to release any browned bits. Stir in the tomato paste until well combined.
- Place the seared chuck roast back into the Dutch oven, nestling it among the vegetables. Add the thyme and rosemary sprigs on top.
- Cover the pot with a lid and transfer it to the preheated oven. Cook for about 3-4 hours, or until the roast is fork-tender and easily pulls apart.
- Once done, remove from the oven and let the pot roast rest for about 10 minutes.
- Transfer the pot roast to a cutting board and slice it against the grain. Serve with the vegetables and pan juices.