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Tender and juicy, this Dutch oven pot roast transforms an affordable cut of meat into a delicious comfort food dinner. The beef slowly bakes with potatoes and carrots for an easy one pot meal. Your whole family will love this classic Sunday supper!
This Dutch Oven Pot Roast is everything you need to keep you warm and cozy this winter! It’s so tender it falls apart beautifully, and it’s packed with lots of rich flavors. I love that this pot roast is the perfect one pot meal. The beef, carrots, and potatoes all cook in the same Dutch oven, so clean-up is always easy and convenient.
Try this Dutch oven pot roast with tender potatoes and carrots in a thick, savory gravy. It's an old favorite and everyone is sure to want the recipe.
Arrange a rack in the middle of the oven and heat the oven to 325°F. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add 1 (3 to 4-pound) chuck roast and sear until deep golden-brown on all sides, including the ends, about 5 minutes per side.
There are many methods you can use to cook a tender pot roast with vegetables, but this low and slow Dutch oven pot roast recipe may be my favorite. It has lazy Sunday written all over it. There’s just something about the seriously amazing aroma of pot roast wafting through the house on a cold, rainy day that can’t be beat.
This melt-in-your-mouth Dutch Oven Pot Roast is made by slowly braising potatoes, carrots, and beef in a mouthwatering combination of red wine, fresh herbs, beef broth, and fatty beef drippings. Easy to make, this classic Sunday pot roast is a true one-pot meal and the perfect comfort food.
This is the perfect dutch oven pot roast for a chilly, cozy night in. Made with a tender chuck roast in a rich red wine sauce.
Ree browns onion halves and carrots in a hot Dutch oven to caramelize them and add flavor to the pot roast braising liquid. Season and sear the meat on all sides to build flavor. Generously...
Cooked low and slow, this pot roast is perfect. Just perfect. The meat comes out incredibly tender and it is simply melt-in-your-mouth fall apart goodness. It’s ridiculous, really. The secret is letting it simmer right in the oven for a few hours to make sure all the flavors really come together. Even the veggies soak up all that saucy goodness.
All you need for this Dutch oven pot roast is a handful of ingredients and — you guessed it — a Dutch oven. The 3-4 hours of cooking will be so worth it! Preheat the oven: Preheat the oven to 300°F. Prepare the veggies and meat: Dice all the veggies into bite size equal pieces.