Tender Dutch Oven Pot Roast
Ingredients
The roast and vegetables
-
½
lb
beef chuck roast
-
3
tbsp
yellow mustard
-
1.5
cups
beef broth
-
6
units
carrots
-
1
unit
onion
-
1
lb
potatoes
The pot roast seasoning
-
2
tsp
Italian seasoning
-
2
tsp
onion powder
-
2
tsp
garlic powder
-
2
tsp
sea salt
-
2
tsp
ground pepper
-
1
tsp
dried thyme
-
1
tsp
mustard powder
-
½
tsp
coriander
Instructions
- Adjust the oven racks and preheat the oven to 300°F.
- Combine all seasoning ingredients in a small bowl.
- Slather the chuck roast with yellow mustard and coat it with the seasoning mixture.
- Pour the beef broth around the roast in the dutch oven.
- Cover and bake in the oven for 4 hours.
- Prep the carrots, onion, and potatoes while the roast is cooking.
- After 4 hours, add the carrots and potatoes around the roast and cover.
- Return to the oven and bake for an additional hour until the veggies are tender.
- Remove the vegetables and shred the pot roast with two forks, mixing it with the juices.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
35g
Sodium
800mg
Cholesterol
100mg
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