Dutch Oven Pot Roast recipe
Servings 6
Calories 156kcal
Ingredients
- 1 3-4 lb boneless chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 pounds Yukon Gold Potatoes
- 4 medium carrots
- 1 large white onion
- 2 large garlic cloves minced about 2 tablespoons
- 2 cups beef broth
- 1 tablespoon tomato paste
- 3 springs of fresh rosemary sprigs
- 3 springs of fresh thyme springs
- 2 teaspoons Italian Seasonings
Instructions
- Heat oven to 275° F. Liberally salt and pepper the chuck roast and allow to sit while prepping the vegetables. Wash the potatoes under running water using a scrub brush to throughly clean. Cut into quarters, we didn’t peel them but feel free to peel if your wish. Peel the carrots and cut into 2 inch chunks. Peel and slice the onions.
- Heat the olive oil in a dutch oven over medium high heat on the stovetop. Add the roast and sear on all sides, remove it to a plate and cover. Add the veggies to the dutch oven and stir to quickly sear them and remove to a plate. Return the roast to the dutch oven and add the veggies.
- Peel and mince the garlic cloves. Add the minced garlic to the beef roast in the dutch oven. Mix the tomato paste in the beef broth in a separate bowl until combined, pour over the beef roast in the dutch oven.
- Top with the fresh herbs and sprinkle on the Italian Seasoning. Cover and place in preheated oven and bake for 3 hours.
Nutrition
Calories: 156kcal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 1133mg | Potassium: 897mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6890IU | Vitamin C: 36mg | Calcium: 61mg | Iron: 2mg