Pot Roast
HB-1801 · Hand-built original · American
This Dutch oven Pot Roast recipe is always juicy and tender, with hearty vegetables and a flavorful gravy. Perfect for feeding a crowd!
AmericanMain Course3 hr 30 minServes 8367 kcalGluten-freeDairy-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:8quantities adjust to match
Ingredients
- 1 boneless beef chuck roast, about 2 lb 10 oz
- 2 tsp salt
- 3 tsp beef bouillon powder
- 1/2 cup balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 cups water
- 1 tsp olive oil
- 2 large carrots, peeled and cut into large chunks
- 1 large yellow onion, peeled and quartered
- 1 sprig fresh rosemary
- 2-3 sprigs fresh thyme
- 5 garlic cloves, smashed and peeled
- 21¼ oz mini potatoes
Method
- Heat the oven to 320°F. Rub the roast all over with the salt.
- Whisk the bouillon, balsamic vinegar, Worcestershire sauce, tomato paste and water together.
- Heat the olive oil in a large ovenproof pot and sear the roast for 5-6 minutes per side until deeply browned.
- Pour the braising liquid around the meat, add the garlic, rosemary and thyme, cover with a tight lid and cook in the oven for 2 hours.
- Add the carrots, onion and potatoes, cover again and cook for a further 1 hour until the meat falls apart and the vegetables are tender. Total oven time about 3 hours.
- Rest the meat for 15 minutes, then shred or slice. Serve with the vegetables and the braising liquid spooned over, simmered briefly first if you want it thicker.
Prep: 30 min · Cook: 180 min · Total: 210 min
Nutrition (per serving, where published)
367 kcalCalories
31 gProtein
23 gCarbs
17 gFat
3 gFibre
777 mgSodium
1 servingServing