Caramelandcashews.com
Dutch Oven Pot Roast
Caramel Cashews
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Caramelandcashews.com
"My whole family loved this pot roast. The meat was tender and the veggies weren't mushy! Perfect!!"
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INGREDIENTS:
Olive oil
Chuck roast
Dry red wine
Beef broth
Garlic cloves
Tomato paste
Worcestershire
Onion & carrots
Potatoes
Celery
Thyme & rosemary
Hearty dinner for fall!
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This dutch oven pot roast is fall-apart tender with perfectly cooked carrots, potatoes, and onions. It's the ultimate comfort food and it's a breeze to make!
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1
Season the chuck roast. Sear both sides of the roast in a dutch oven over medium-high heat.
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2
Add the beef broth and scrape up the brown bits on the bottom of the pot.
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3
Add the red wine, garlic, Worcestershire sauce, and tomato paste. Simmer for 3 minutes, then add thyme/rosemary.
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4
Remove from the heat, place the chuck roast back into the pot, cover with a lid, and place into the preheated oven.
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5
Let the pot roast cook for 1 hour and 45 min. Remove the pot from the oven & add the potatoes, celery, carrots, and onion.
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6
Cover with a lid and place the pot back into the oven. Cook for another 1 hour and 30 min, or until the roast is fork-tender.
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5
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