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Dutch oven pot roast is the perfect easy one pot family dinner.

Dutch Oven Pot Roast {Whole30 & Paleo}

  • Author: Nicole
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Lunch & Dinner
  • Method: Bake
  • Cuisine: American

Description

Fewer things say family comfort food than a good Classic Pot Roast! Tender and juicy, this Dutch Oven Pot Roast transforms an affordable cut of meat into a delicious dinner. The beef roast slowly cooks with potatoes and carrots for an easy one pot meal. Your whole family will love this Classic Sunday Chuck Roast Recipe! 


Scale

Ingredients

  • 35 pounds beef chuck roast
  • 2 Tablespoons avocado oil
  • 2 teaspoons unrefined sea salt
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds red potatoes, cleaned – peeled – chopped into 12 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.

Instructions

  1. Preheat oven to 350 degrees F.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Once your roast has finished cooking, serve and enjoy!

Notes

*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.

Keywords: oven pot roast with potatoes and carrots, dutch oven pot roast, oven pot roast,

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