Cozy, hearty, and fall-apart tender! This Dutch Oven Pot Roast, simmered with flavorful vegetables and herbs, is a perfect recipe for family dinners or weekend indulgence. Would you feast on this classic dish or pass?

Ingredients

For the Pot Roast:

• 3-4 lb beef chuck roast 🥩
• Salt and black pepper, to taste 🧂
• 2 tbsp olive oil 🫒
• 1 large onion, chopped 🧅
• 4 cloves garlic, minced 🧄
• 4 cups beef broth 🍲
• 2 tbsp tomato paste 🍅
• 1 tbsp Worcestershire sauce 🥄

For the Vegetables:

• 4 large carrots, peeled and cut into chunks 🥕
• 4-5 medium potatoes, cut into chunks 🥔
• 3 sprigs fresh thyme (or 1/2 tsp dried thyme) 🌿
• 2 sprigs fresh rosemary (or 1/2 tsp dried rosemary) 🌿

For Garnish:

• Fresh parsley, chopped 🌿

Instructions

Step 1: Preheat & Season the Roast

1. Preheat your oven to 300°F (150°C).
2. Season the beef chuck roast generously with salt and black pepper on all sides.

Step 2: Sear the Roast

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Sear the roast for 3-4 minutes per side until it forms a rich, golden crust. Remove and set aside.

Step 3: Sauté the Aromatics

1. Add the chopped onion to the Dutch oven. Cook for 5 minutes until softened.
2. Add minced garlic and sauté for 1 minute until fragrant.

Step 4: Deglaze & Add Broth

1. Stir in the tomato paste and cook for 1 minute, combining with the onions and garlic.
2. Pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.

Step 5: Add Vegetables & Herbs

1. Return the seared roast to the Dutch oven.
2. Arrange the carrots and potatoes around the roast.
3. Add fresh thyme and rosemary. Ensure the broth nearly covers the meat and vegetables.

Step 6: Cook the Pot Roast

1. Cover the Dutch oven with a lid and transfer it to the preheated oven.
2. Cook for 3-4 hours until the roast is fork-tender.

Step 7: Serve

1. Remove the roast and vegetables from the Dutch oven.
2. Garnish with freshly chopped parsley. Serve with the rich cooking liquid as gravy.

Tips for Success

1. Use a heavy-duty Dutch oven: It ensures even heat distribution for perfect cooking.
2. Sear for flavor: Don’t skip searing the roast; it locks in the juices and adds depth to the dish.
3. Check liquid levels: If needed, add more broth during cooking to keep the meat moist.
4. Let it rest: Allow the roast to rest for 10 minutes before slicing to retain its juices.

FAQs

1. Can I use a different cut of meat?

Yes, a brisket or bottom round roast can work well, though chuck roast is ideal for its marbling.

2. Can I cook this in a slow cooker?

Absolutely! Sear the roast and prepare the aromatics as instructed, then transfer everything to a slow cooker. Cook on low for 8-10 hours.

3. What can I serve with this dish?

Serve with crusty bread, green beans, or a fresh salad for a complete meal.

4. Can I freeze leftovers?

Yes, the roast and vegetables freeze beautifully. Store in an airtight container with some cooking liquid for up to 3 months.

Conclusion

This Dutch Oven Pot Roast with Vegetables is the epitome of comfort food—a tender roast paired with perfectly cooked vegetables and rich, savory gravy. Whether it’s for a family gathering or a cozy night in, this dish is guaranteed to satisfy. Would you dig into this or save it for later?

Don’t forget to pair it with a glass of red wine or a warm loaf of bread for the ultimate feast!