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–+ servings

Hearty Dutch Oven Pot Roast

Letisha Bates
This Dutch Oven Pot Roast offers a depth of rich flavors that is sure to warm your soul on an autumn day
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Servings 6
Calories 563 kcal

Equipment

  • 1 Dutch oven

Ingredients
  

  • 32 oz Chuck Roast
  • 16 oz bag Baby Carrots
  • 1 medium Yellow Onion
  • 18 bite size Gold Potatoes
  • 2 tbsp Olive Oil
  • 2 tbsp Tomato Paste
  • 3-6 cloves Garlic
  • 2 tsp Worcestershire Sauce
  • 2 cups Beef Stock
  • 3-4 sprigs Fresh Thyme & Rosemary
  • Salt & Pepper

Instructions
 

  • Preheat the oven to 300°F and begin generously seasoning the roast with salt and pepper on both sides.
  • Heat olive oil in a pan on medium-high heat.
  • Add the roast to the pan, searing each side for 5 minutes.
  • While the roast is searing, chop onions and mince the garlic.
  • Add half of the potatoes, carrots, and onion to the bottom of your Dutch oven.
  • Once the roast is seared, remove it from the pan and place in the center of your Dutch oven.
  • Add the remaining potatoes, carrots, and onion around the roast in the Dutch oven.
  • On medium-high heat, add the 1 cup of the beef stock to the pan and begin deglazing the pan.
  • Add the garlic, tomato paste, and Worcestershire sauce to the broth mixture continuing to stir until smooth.
  • Pour the remaining beef broth into the pan and add the fresh thyme and rosemary sprigs. Mix well.
  • Pour this mixture over the roast and vegetables in the Dutch oven.
  • Cover the Dutch oven and place into the oven.
  • Bake for 3.5 hours or until tender.
  • Allow the roast to cool before slicing or using a fork to shred the roast.
  • Serve warm.

Notes


  

Nutrition

Calories: 563kcalCarbohydrates: 27gProtein: 29gFat: 34gFiber: 4g
Keyword Dairy Free, Gluten Free, High Protein, PCOS
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