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Dutch Oven Pot Roast

A comforting and hearty pot roast that is perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 to 4 pounds chuck roast
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 4 cups beef broth
  • 2 cups carrots chopped
  • 2 cups potatoes quartered
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons Worcestershire sauce

Equipment

  • 6-quart Dutch oven
  • Wooden spoon or spatula
  • Meat thermometer
  • Knife and cutting board
  • Serving platter

Method
 

  1. Preheat your oven to 300°F (150°C).
  2. Heat the olive oil in the Dutch oven over medium-high heat.
  3. Sear the chuck roast on all sides until browned, about 4-5 minutes per side.
  4. Remove the roast and set aside.
  5. In the same pot, add the chopped onion and sauté for 2-3 minutes until translucent.
  6. Add minced garlic and cook for another minute.
  7. Pour in the beef broth and scrape the bottom of the pot to release brown bits.
  8. Return the roast to the pot and sprinkle with thyme, salt, and pepper.
  9. Add Worcestershire sauce for extra depth.
  10. Place the chopped carrots and quartered potatoes around the roast.
  11. Cover the Dutch oven with a lid and transfer it to the preheated oven.
  12. Let it cook for about 3 hours or until the meat is fork-tender.
  13. Once done, remove the pot from the oven and let the roast rest for 10-15 minutes.

Notes

Serve with a simple green salad or fresh bread.