Dutch Oven Pot Roast
You and I are about to make the best classic pot roast ever, with a Dutch oven. It's simple, savory, and seriously good.
Servings: 10
Ingredients
- 5 pound chuck roast
- 1 tablespoon kosher salt adjust to taste
- 1 teaspoon freshly ground black pepper adjust to taste
- 3 tablespoons olive oil divided
- 2 yellow onions trimmed and quartered
- 8 carrots scrubbed or peeled, cut into 2-3 inch pieces
- 4 cups beef stock
Instructions
- Preheat the oven to 275°F. Warm a large Dutch oven over medium-high heat and then add 1 tablespoon of oil. Generously season the roast on all sides with salt and pepper. Set aside.
- Place the onions in the pot with the oil and allow them to cook for a few minutes, lightly browning them, stirring or turning a few times. Transfer to a plate.
- Add the carrots to the pot and stir to coat in the remaining oil. Let them cook for about 2 minutes, until lightly browned. Transfer the carrots to the plate with the onions.
- Add the remaining 2 tablespoons of oil to the pot and then place the meat in the pot. Sear it for about a minute on each side until it is browned all over. Transfer the seared roast to a plate.
- Pour 1 cup of beef stock into the pot and use a whisk or spatula to scrape up all the browned bits. Return the roast to the pot along with the onions and carrots. Add the remaining beef stock to the pot.
- Cover with a lid and place in the oven. Roast for 4 hours and then test for doneness. When the roast is fork-tender and pieces can be easily pulled off, it is done. If it isn't quite done, cover again and roast an additional hour before checking again.
Notes
The roast will require approximately an hour of cooking time for each pound of weight.
Nutrition
Calories: 487kcal | Carbohydrates: 8g | Protein: 46g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 641mg | Potassium: 1122mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8184IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 5mg