DUTCH OVEN
POT ROAST
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This dutch oven pot roast is super easy to make and it's melt-in-your-mouth tender with perfectly cooked carrots and potatoes!
FALL APART TENDER
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Why you'll love it:
It's a one pot meal with minimal prep work.
The veggies are fork-tender, NOT mushy!
The chuck roast melts in your mouth!
Learn more
Medium Brush Stroke
Let's get started!
It's the ultimate comfort food and it's a breeze to make!
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Ingredients:
Chuck roast
Olive oil
Red wine & beef broth
Garlic
Tomato paste
Worcestershire sauce
Veggies
Herbs
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Generously season the roast. Heat a dutch oven over medium-high, then add the olive oil.
1
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Sear the chuck roast on both sides until dark brown and caramelized. Set the roast aside.
2
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Add the beef broth to the pot and use a spatula to scrape up the brown bits off the bottom of the pot.
3
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Add the red wine, tomato paste, Worcestershire, & garlic. Simmer for 3 minutes, then add the chuck roast.
4
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Cover and place in the oven. Cook for 30 min, then reduce the heat and cook for 1 hour and 15 minutes.
5
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Add the veggies to the pot and arrange around the roast. Cover and cook for 1 hour and 30 minutes.
6
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Carefully remove the pot from the oven and use a fork to pull apart the beef.. Serve while still warm.
6
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Enj
o
y!
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