Easy, flavorful and fall apart tender are the hallmarks of a good pot roast and this Dutch Oven Pot Roast meets all expectations! It’s the perfect one pot meal that makes dinner a breeze!
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To make this dish, you start by seasoning your roast on all sides and allow it to sit at room temperature. Then you sear each side to maximize flavor – trust me! Don’t skip this step! Then deglaze ALL the seared flavor left on the bottom of the pot with beef stock, add in your veggies and herbs and pop that pot roast in the oven! It’s a truly simple meal.
This dutch oven pot roast is definitely one of our favorite meals. Sometimes we mix it up and cook the roast with few veggies and serve over mashed potatoes and I’d definitely recommend using the broth after cooking to make my easy gravy!
However you choose to serve up this pot roast, I hope you and your family enjoy it as much as we do! And don’t forget to pin this recipe for later! I’m sure you’ll make it time and time again!
Eat and Enjoy,
More Comfort Style Recipes
- Lentil Soup with Smoked Sausage
- Clam Chowder
- Baked Pork Tenderloin
- Whole30 Mashed Potatoes
- Whole30 Gravy
Fewer things say family comfort food than a good classic pot roast! And when you don’t have 10 hours for the crockpot, this dutch oven recipe is definitely the way to go!
- 3–5 pounds beef chuck roast
- 2 Tablespoons avocado oil
- 2 teaspoons sea salt
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 2 pounds red potatoes, cleaned – peeled – chopped into 1–2 inch pieces
- 1 pound carrots, washed – peeled – chopped into 2 inch pieces
- 1 large yellow onion, cut into thick 2 inch chunks
- 1 large head of garlic, cut in half
- 4 cups beef broth
- 3 sprigs of fresh rosemary
- 2 sprigs fresh thyme
- 1 dried bay leaf
- (optional) If you want the same presentation as pictured, you’ll want an additional fresh sprig of rosemary and thyme to use as garnish since your cooked ones won’t be vibrant after cooking.
- Preheat oven to 350 degrees F.
- Remove any twine from your chuck roast and season all sides of the roast with the salt, dried thyme and pepper. Then allow to sit on the counter until it reaches room temperature before searing in the next step. (This is important to keep the meat from tightening due to the high heat of the sear.)
- Heat your dutch oven over medium heat until hot. Add the avocado oil and allow that to heat for a minute or two before searing.
- Sear each side of the roast for about 5 minutes per side until a golden brown crush is achieved. Then set the roast aside on a plate.
- To the empty dutch oven, pour in the beef broth to deglaze and scrap off all the flavorful bits from the bottom of the pot.
- Then add all your veggies and place the the fresh rosemary, thyme and dried bay leaf on top of everything, add the dutch oven’s lid and bake for 3 hours if you have a 3 pound roast and 4 hours if you have a 4-5 pound roast.
- After the roast finishes cooking it should be fall apart tender. If it’s not, put the lid back on and continue cooking it in 30 minute additional increments. *Doing this will not overcook the roast but will allow it to break down the connective tissue which will result in a tender “fall apart” roast.
- Once your roast has finished cooking, serve and enjoy!
*If you’d like to turn the remaining beef broth into gravy you can remove all the broth from the pot and follow my Whole30 Gravy recipe.
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