Dutch Oven Pot Roast
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 6 servings
Ingredients
3 pounds boneless beef chuck roast
1 tsp sea salt
1 tsp black pepper
1 tbsp olive oil
½ cup diced yellow onion
5 garlic cloves
3 cups beef broth
3 tbsp tomato paste
2 tsp coconut aminos
2 bay leaves
5 sprigs fresh thyme
3 large carrots, sliced
1 pound baby yellow potatoes
Instructions
Preheat Oven: Preheat the oven to 300°F (150°C).
Heat Oil: Place a 7 or 8-quart Dutch oven over medium heat on the stovetop. Add the olive oil to the pot.
Season and Sear Meat: While the oil is heating, generously season the chuck roast with sea salt and pepper on all sides. Sear the meat on each side for 5 minutes until it has a beautiful golden color. Only flip the meat once. Carefully remove the meat to a plate.
Cook Onions and Garlic: Add the diced onions to the Dutch oven and cook for 2 minutes, until slightly soft. Add the garlic cloves and cook for 1-2 minutes, until fragrant. Stir with a wooden spoon.
Combine Ingredients: Add the beef broth, tomato paste, coconut aminos, bay leaves, and fresh thyme to the Dutch oven. Stir to combine. Add the seared meat back to the Dutch oven. The liquid should come up halfway; add more broth if needed.
Bake: Cover the pot with a lid and, using oven mitts, transfer the Dutch oven to the preheated oven. Cook for 2 hours, then carefully remove from the oven.
Add Vegetables: Add the carrots and potatoes around the edges of the meat. Place the lid back on and bake for another 90 minutes to 2 hours, until the veggies and meat are tender.
Serve: Remove the Dutch oven from the oven and serve!
Notes
Chuck Roast: This recipe calls for boneless beef chuck roast, but you can use bone-in if needed. The cooking time will be about the same. Remove the bones before eating.
Searing: Do not touch the meat while it is searing. Only flip once.
Onions and Garlic: Watch carefully to prevent burning.
Dutch Oven Lid: Use a lid to keep the meat extra moist.
Cooking Time: Depending on your oven and the size of the roast, you may need slightly more cooking time. If the meat is not super tender, it needs more cooking time.
Storage: Store leftovers in the fridge for up to 4 days. Freeze for up to 1 month if needed.
Nutrition Facts (per serving)
Calories: 527
Fat: 29g
Protein: 47g
Cholesterol: 156mg
Sodium: 1145mg
Potassium: 1354mg
Carbohydrates: 21g
Fiber: 3g
Sugar: 4g
