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Easy Dutch Oven Pot Roast
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Easy Dutch Oven Pot Roast

3 h 50 minServes 6Nutri-Score B€€
from @ice.karimcooks12 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (cut into thick chunks)Meat1.6 kg
  • salt (for seasoning)Spices8 g
  • black pepper (ground)Spices3 g
  • garlic powderSpices6 g
  • avocado oilPantry15 ml
  • onion (large, chopped)Produce2 pieces
  • garlic (cloves, whole)Produce6 pieces
  • tomato pastePantry15 g
  • beef bouillon paste (Better Than Bouillon, or 4 cups beef broth)Pantry15 g
  • water (omit if using broth)Other960 ml
  • rosemary (sprig)Produce1 piece
  • thyme (sprig)Produce1 piece
  • baby potatoesProduce450 g
  • baby carrotsProduce450 g
  • bay leavesSpices3 pieces
  • cornstarchPantry8 g
  • cold water (for the slurry)Other120 ml

per serving

Nutrition

450kcal

Carbs
22 g
Proteins
59 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Mixing bowl

step by step

Method

  1. Season the roast

    • Cut the chuck roast into thick chunks.
    • Season generously with salt, pepper and garlic powder.
    Step 1

  2. Sear the meat

    • Heat the avocado oil in a Dutch oven over high heat.
    • Sear the beef on all sides until well browned.
    • Remove the beef and set aside.
    Step 2

  3. Cook the vegetables

    • Reduce the heat to medium and add the chopped onions and whole garlic cloves.
    • Cook until they begin to soften.
    Step 3

  4. Add tomato paste and bouillon

    • Stir in the tomato paste and beef bouillon paste.
    • Cook, stirring, until the flavors blend.
    Step 4

  5. Add liquid, herbs and vegetables

    • Pour in the water.
    • Add the rosemary, thyme, baby potatoes and baby carrots.
    • Return the seared beef and its juices to the pot and add the bay leaves.
    Step 5

  6. Bake

    • Cover and bake at 175 °C until the roast is fork-tender and shreds apart.
    Step 6

  7. Make the gravy

    • Remove the meat and vegetables from the pot.
    • Mix the cornstarch with the cold water in a small bowl.
    • Stir the slurry into the pot liquid over medium heat until thickened.
    Step 7

  8. Serve

    • Serve the pot roast hot with the thickened gravy, over mashed potatoes or rice.
    Step 8
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