Dutch Oven Chuck Roast

Tana Warner

Tender Dutch oven chuck roast cooked with hearty veggies for a simple, flavorful one-pot dinner.

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Prep Time 15

Cook Time 3 15

Course Main Course

Cuisine American

Servings

Calories 520 kcal

Ingredients

Chuck Roast

3 Ib chuck roast
2 tsp salt
1 tsp pepper
1.5 tsp garlic powder
1.5 tsp onion powder
.5 tsp paprika
.25 tsp crushed red pepper
2 tbs olive oil for searing

Pot Roast Veggies and Braising Base

6-7 small golden potatoes chopped
4-5 medium carrots chopped
2-3 celery stalks chopped
1.5 Large onion chopped, yellow if you have it
6 garlic cloves minced
6 sprigs thyme
3 sprigs rosemary
2 bay leaves
2 tbs butter
2 1/4 cups beef broth
3/4 cup red wine
3 tbs tomato paste
1 tbs Worcestershire
1 tsp beef boullion
1 Big pinch of flour Approx. 2 TBS
salt to taste I added an additional 1/2 tsp, but i like A LOT of salt. salt at your own preference.

Instructions

Preheat the oven to 300 degrees F. Prep your veggies beforehand by cutting the onion, potatoes, carrots and celery and garlic.
In a small bowl, mix salt, pepper, garlic powder, onion powder, and paprika. Rub the seasoning all over the chuck roast.
Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Remove and set aside
Heat 2 tbs butter in the dutch oven, add the chopped onions to the pot and cook until softened, about 5 minutes.
Next, Stir in tomato paste, beef boullion and garlic and cook for 1 more min.
Deglaze the pan by pouring in the wine, beef broth and Worcestershire sauce, scraping up the browned bits on the bottom.
Return the roast to the pot. Add rosemary, thyme, and bay leaves. Cover and transfer to a 300°F oven for 2 hours. This is where I would add additional salt if you think it needs any.
After 2 hours, remove the pot from the oven. Add potatoes, carrots, and celery around the roast
Return to the oven, covered, and cook for 1 more hour, or until the roast is fork-tender and the vegetables are soft.
Remove herbs and bay leaves. Shred or slice the roast and serve with veggies and pan juices.

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 36gProtein: 32gFat: 30gSaturated Fat: 10gSugar: 6g

Keyword beef pot roast, chuck roast, dutch oven, easy pot roast, one pot dinners, pot roast, pot roast with potatoes and carrots, sunday dinner recipes