The Best Dutch Oven Pot Roast
A mouthwatering pot roast surrounded by fork-tender vegetables, all bathed in a savory broth.
Equipment
- 1 Dutch Oven
Ingredients
- 2 lbs Chuck roast
- 3 Carrots
- 1 Yellow onion
- 1 tbsp Minced garlic or measure with your heart
- 1-2 Worcestershire sauce or measure with your heart
- 3-5 Red potatoes
- Salt & Pepper to taste
Instructions
- Preheat the oven to 375.
- Place your Dutch oven on the stove and allow it to heat over high heat for 3-5 minutes.
- Prep carrots and cube potatoes.
- Add the oil to the Dutch oven, season the meat with salt and pepper, and place it in the heated pot -rotating on each side until it's completely seared all around, about 3-5 minutes each. Then remove the meat and set aside.
- Add a little oil or butter and sliced onions, let them carmelize for about 10 minutes.Add the Worcestershire sauce, cover, and bake for 2.5 hours.
- Add seared meat back to the Dutch oven and smother with garlic and the Worcestershire sauce, cover, and bake for 2.5 hours.
- Reduce the heat to 350, then add the carrots and potatoes.
- Bake covered for another 45 minutes to an hour or until the meat is tender and the potatoes and carrots are soft.
- Plate, add salt and pepper to taste, and serve.
Nutrition
Serving: 1gCalories: 369kcalCarbohydrates: 22gProtein: 32gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 166mgPotassium: 1118mgFiber: 3gSugar: 4gVitamin A: 5123IUVitamin C: 13mgCalcium: 53mgIron: 4mg
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