Dutch Oven Pot Roast
Dutch Oven Pot Roast is an awesome weekend meal that has comfort food written all over it.
Prep Time 5 minutes mins
Cook Time 8 hours hrs
Course: Main Course
Cuisine: American
Keyword: Dutch Oven Pot Roast
Servings: 8 people
Calories: 469 kcal
Author: Ned Adams
Cost: $15
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3-5 lb beef roast chuck roast is my favorite cut for this 2 tbsp olive oil extra virgin 2½ lbs red potatoes cubed in 1 inch pieces 6 carrots cut into 2 inch pieces 4 celery stalks diced 1 yellow onion small; diced 29 oz beef broth two 14.5 oz cans ¼ tsp black pepper ground ¼ tsp kosher salt ½ tsp thyme ground ½ tsp rosemary dried
Heat extra virgin olive oil in a 5 quart Dutch oven.
Season all sides of the roast with salt and pepper.
Sear roast until browned on all sides.
Layer potatoes, carrots, celery and onion in Dutch oven.
Add beef broth around the edges of the Dutch oven.
Add Thyme and Rosemary to the top.
Cover and bake at 200°F for 8 hours.
Calories: 469 kcal | Carbohydrates: 28 g | Protein: 37 g | Fat: 24 g | Saturated Fat: 9 g | Cholesterol: 117 mg | Sodium: 652 mg | Potassium: 1437 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 7684 IU | Vitamin C: 16 mg | Calcium: 68 mg | Iron: 5 mg
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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