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Dutch Oven Pot Roast Recipe
If you’re going to make one last cold weather comfort food meal before Summer, this Dutch Oven Pot Roast Recipe is it! We braise this pot roast in the oven slowly to get that fork tender meat. Simple ingredients and an easy process make this the perfect relaxed Sunday Dinner.
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Servings: 4
Calories: 695kcal
Ingredients
- 3 Lb.Boneless Chuck Roast
- 2-3 Tablespoons Oil
- 1 Sweet Onion - chopped
- 1/2 Cup Red Wine can sub with broth if needed
- 2 Cups Beef Broth
- 5 Whole Garlic Cloves
- Fresh Thyme
- Fresh Rosemary
- 1 Bay Leaf
- 3 Tablespoons Worcestershire Sauce omit for Whole30
- Salt/Pepper - to taste
- 3 Large Carrots - cut into 2" rounds
- 1 Lb Extra Small Baby Potatoes - whole
- 12 ounces Crimini Mushrooms - halved
Instructions
- Preheat oven to 325ºF
- Heat oil in large dutch oven over medium/high heat. Generously salt roast then place in preheated dutch oven. Sear 3-4 minutes on each side. Remove roast and set aside.
- Reduce heat to medium and add onions. Saute for 2 minutes.
- Add wine and deglaze pan, scraping all the bits off the bottom and simmering the wine for 1 minute.
- Add broth, garlic, thyme, rosemary, bay leaf, Worcestershire sauce, salt and pepper. Return roast to dutch oven. Cover and bake at 325ºF for 1.5 hours.
- Add carrots, potatoes and mushrooms to dutch oven. Cover and bake 1.5 hours.
- Check tenderness. If extra tender pot roast is preferred, cook 30-45 minutes more.
Nutrition
Serving: 1g | Calories: 695kcal | Carbohydrates: 61g | Protein: 38g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1150mg | Fiber: 6g | Sugar: 13g
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