DUTCH OVEN

POT ROAST

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

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! 

Medium Brush Stroke

Let's get started!

It's the ultimate comfort food and it's a breeze to make!

Ingredients:

Chuck roast

Olive oil

Red wine & beef broth

Garlic

Tomato paste

Worcestershire sauce

Veggies

Herbs

Generously season the roast. Heat a dutch oven over medium-high, then add the olive oil. 

1

Sear the chuck roast on both sides until dark brown and caramelized. Set the roast aside. 

2

Add the beef broth to the pot and use a spatula to scrape up the brown bits off the bottom of the pot. 

3

Add the red wine, tomato paste, Worcestershire, & garlic. Simmer for 3 minutes, then add the chuck roast.  

4

Cover and place in the oven. Cook for 30 min, then reduce the heat and cook for 1 hour and 15 minutes. 

5

Add the veggies to the pot and arrange around the roast. Cover and cook for 1 hour and 30 minutes. 

6

Carefully remove the pot from the oven and use a fork to pull apart the beef.. Serve while still warm. 

6

Enjoy!