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Eightyrecipes
Dutch Oven Pot Roast
by Bity · eightyrecipes.com
A seared chuck roast braised with potatoes, carrots and onion in beef stock, until the meat pulls apart with a fork.
Dutch oven pot roast resting in its gravy with onions and parsley
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 520 kcal

Ingredients  

  • 3 lb chuck roast 3 to 4 lb
  • 4 potatoes 4 to 5, cut into large chunks
  • 3 carrots 3 to 4, cut into chunks
  • 1 large onion sliced
  • 2 cups beef stock
  • 1 tablespoon olive oil 1 to 2, for searing
  • salt and black pepper to taste

Instructions

  • Preheat the oven to 325°F (165°C).
  • Season the chuck roast generously with salt and pepper on every side.
  • Heat the olive oil in a Dutch oven over medium-high heat and sear the roast on all sides until browned.
    The seasoned chuck searing in the pan, then vegetables tucked around it
  • Add the potatoes, carrots and onion around the roast.
  • Pour the beef stock into the pot around the sides, not over the top.
  • Cover and roast for 3 hours, or until the meat is fork tender.
    Braised until the meat falls apart under a glossy gravy
  • Rest for 10 to 15 minutes before slicing or shredding, then spoon the juices over.

Notes

Nutrition values are an estimate. Pat the beef completely dry before searing, and never wipe the pan afterwards, since the browned bits are the backbone of the gravy. If the meat is still firm at three hours it needs longer rather than less time, because collagen keeps breaking down up to about 200°F.
Nutrition
Calories 520 kcal
Fat 24 g
Saturated Fat 9 g
Protein 47 g
Carbohydrates 30 g
Sugar 4 g
Sodium 560 mg
Nutrition is an estimate, calculated automatically.
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