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I will admit and say my talent is not planning meals! Over the years I have made a point in creating our go to meals list. This pot roast recipe is amazing and worth the try! We even bought a dutch oven for this very reason! I was pleasantly surprised how extremely easy it was to clean the dutch oven! It is made very well!
We loved how this recipe turned out and officially apart of our go to meals list. We found this recipe over at Life Made Simple .
Dutch Oven Pot Roast
Prep time: 10-15 mins Cook time: 4 hours Total time: 4 hours and 15 mins
- 4 lb. boneless chuck roast (marbled)
- Kosher sea salt + ground black pepper
- 3 tbsp. vegetable oil, divided
- 4 large carrots, cut into 1-inch pieces
- 1½ lbs. small red or gold potatoes
- 1 yellow onion, chopped
- 3 c. beef broth
- 1 c. water
- 2 tbsp. aged balsamic vinegar
- 2 tbsp. Worcestershire sauce
- 6 cloves roasted garlic, minced
- 4 sprigs fresh thyme, stems removed
- 1 tbsp. chopped fresh parsley (optional)
- Preheat oven to 350 degrees.
- In a large (6-7 Quart)Dutch-oven set over medium-high heat, add 2 tablespoons oil.
- As that warms up, generously salt and pepper both sides of the chuck roast. When the oil is ready, add the roast and brown both sides, about 5 minutes on each side. Transfer the roast to a plate.
- Add the remaining 1 tablespoon of the oil to the pot. Add the carrots, onion and potatoes. Cook the vegetables until they begin to brown, about 8-10 minutes. Add the beef broth, water, balsamic vinegar, Worcestershire sauce, roasted garlic, thyme and a few pinches of salt and pepper.
- Return the roast to the pot and bring to a simmer. Cover with a lid and transfer to the oven to roast for 3½ hours or until fork-tender.
- Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.