Description
Discover the ultimate dutch oven pot roast recipe that delivers melt‑in‑your‑mouth beef, tender vegetables, and rich broth in one comforting skillet. This easy, step‑by‑step guide walks you through searing the beef, layering carrots, potatoes, and onions, and slow‑cooking to perfection. Perfect for family dinners, the recipe yields six hearty servings, packs robust flavor, and requires minimal cleanup, making it a go‑to weeknight or weekend feast. Serve with crusty bread to soak up the broth.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 carrots, sliced
- 4 potatoes, cubed
- 3 cups beef broth
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Pat the beef dry and season with salt, pepper, and garlic powder.
- Heat the vegetable oil in a dutch oven over medium‑high heat and sear the roast on all sides until browned.
- Remove the roast, sauté the onion in the same pot until translucent.
- Return the roast to the pot, add carrots, potatoes, and beef broth.
- Cover and cook in a 300°F oven for 3‑4 hours until fork‑tender.
- Let the roast rest 10 minutes, then slice and serve with vegetables and broth.
Notes
- For extra depth
- add a sprig of rosemary or thyme to the broth. If the sauce reduces too much
- stir in a little water or extra broth before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Beef
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: dutch oven pot roast, slow cooker roast, beef stew recipe, one pot dinner, easy beef dinner, comfort food recipes, weeknight roast, family dinner ideas