Dutch Oven Pot Roast

Dutch Oven Pot Roast

Ingredients:

For the Pot Roast:

• 3-4 lbs chuck roast (or your preferred beef roast)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional, or substitute with additional broth)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves

For the Vegetables:

• 1 lb baby potatoes, halved
• 3 large carrots, peeled and cut into chunks
• 1 cup pearl onions (or regular onions, quartered)

For Garnish:

• Fresh parsley, chopped

Instructions:

Season and Sear the Roast:

• Generously season the chuck roast with salt and black pepper.
• Heat olive oil in a large Dutch oven over medium-high heat.
• Sear the roast on all sides until browned (about 4-5 minutes per side). Remove from the Dutch oven and set aside.
  

Sauté Aromatics:

• In the same Dutch oven, add the sliced onion and garlic.
• Sauté for 2-3 minutes until softened and fragrant.
  

Build the Braising Liquid:

• Stir in the tomato paste, beef broth, red wine (if using), thyme, rosemary, and bay leaves.
• Scrape the bottom of the Dutch oven to deglaze and release the flavorful browned bits.
  

Add Roast and Vegetables:

• Return the seared roast to the Dutch oven, nestling it into the braising liquid.
• Add the baby potatoes, carrots, and pearl onions around the roast.
  

Slow-Cook:

• Cover the Dutch oven with its lid and transfer to a preheated oven at 325°F (165°C).
• Cook for 3-4 hours, or until the roast is fork-tender. Check halfway through and add more broth if needed.