Simple Dutch Oven Pot Roast
Craving a comforting meal? Our easy Dutch oven pot roast recipe will satisfy your hunger and bring joy to your taste buds. Try it now!
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.