Dutch Oven Pot Roast
Ingredients
The meat
-
3
pounds
boneless beef chuck roast
-
1
tsp
sea salt
-
1
tsp
black pepper
-
1
tbsp
olive oil
The vegetables
-
½
cup
diced yellow onion
-
5
cloves
garlic
-
3
cups
beef broth
-
3
tbsp
tomato paste
-
2
tsp
coconut aminos
-
2
leaves
bay leaves
-
5
sprigs
fresh thyme
-
3
large
carrots (sliced)
-
1
pound
baby yellow potatoes
Instructions
- Preheat the oven to 300°F.
- Heat olive oil in a 7 or 8-quart Dutch oven over medium heat.
- Season the chuck roast generously with sea salt and black pepper.
- Sear the roast on each side for 5 minutes.
- Remove the meat to a plate.
- Add diced onions to the Dutch oven and cook for 2 minutes until soft.
- Add garlic cloves and cook for 1 to 2 minutes until fragrant.
- Stir in beef broth, tomato paste, coconut aminos, bay leaves, and fresh thyme.
- Return the seared meat to the pot, ensuring the liquid comes halfway up the meat.
- Cover the pot and transfer it to the preheated oven.
- Cook for 2 hours, then remove from the oven.
- Add carrots and potatoes around the meat, cover, and bake for another 90 minutes to 2 hours until tender.
- Remove from the oven and serve.
Nutrition Facts (estimated)
Servings
6 servings
Calories
527
Total fat
29g
Total carbohydrates
21g
Total protein
47g
Sodium
1145mg
Cholesterol
156mg
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