Dutch Oven Pot Roast
Ingredients
The roast and seasoning
-
3
pounds
beef chuck roast
-
1
tablespoon
olive oil
-
1 ½
teaspoons
coarse salt
-
½
teaspoon
ground black pepper
Vegetables
-
1
medium
yellow onion
-
4-5
cloves
garlic
-
1
pound
baby red or Yukon gold potatoes
-
6
medium
carrots
-
2
medium
stalks celery
Liquid and flavorings
-
2
cups
unsalted beef stock
-
¼
cup
balsamic vinegar
-
2
tablespoons
Dijon mustard
-
1
tablespoon
dark brown sugar
-
1
teaspoon
Worcestershire sauce
Herbs
-
4
sprigs
fresh thyme
-
1
bay leaf
bay leaf
Instructions
- Heat olive oil in a Dutch oven and season the beef roast with salt and pepper.
- Sear the beef roast for 3-4 minutes on each side until a light brown crust forms, then set aside.
- Sauté the onion for 4-5 minutes until soft, then add garlic and tomato paste, cooking until fragrant.
- Add potatoes, carrots, celery (if using), balsamic vinegar, Dijon, brown sugar, Worcestershire, beef stock, and remaining salt and pepper to the pot.
- Return the beef roast to the pot, submerging it in the liquid, and place thyme and bay leaf on top.
- Bring to a low simmer, cover, and cook for 3-4 hours until the beef is tender.
- Remove thyme and bay leaf, then serve the roast with vegetables and broth.
Nutrition Facts (estimated)
Servings
8
Calories
324
Total fat
12g
Total carbohydrates
16g
Total protein
39g
Sodium
124mg
Cholesterol
113mg
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