Dutch Oven Pot Roast (So Easy)

Dutch Oven Pot Roast (So Easy)

This Dutch oven pot roast is chock-full of juicy beef, succulent veggies, and a rich broth. It will fill your whole house with the mouthwatering aroma of slow-cooked beef!

Course Main Course, Meats

Cuisine American

Keyword Dutch Oven Pot Roast, Dutch Oven Pot Roast Recipe

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 523kcal

Author Natalya Drozhzhin

Ingredients

2 tbsp olive oil divided
2 medium onions
8 garlic cloves roughly chopped
3 lbs beef chuck roast
2 tbsp garlic parsley salt
1 tsp ground black pepper
3 medium carrots
1 lb mushrooms
2 cups broth beef or chicken
3/4 cup dry red wine

US Units - Metric

Instructions

Preheat the oven to 300°F. Dice all the veggies into equal pieces, about 2 inches in size.
Set the Dutch oven on the stove over high heat with one tablespoon of oil. Add the onions and cook until they are golden. Add the garlic and cook until fragrant, about a minute. Remove the veggies and set aside.
Season the meat generously on all sides with the garlic parsley salt and pepper. Rub the seasoning in.
To the same Dutch oven, add the remaining tablespoon of oil. Place the beef into the pot and sear it on all sides until golden brown.
Add the cooked onion and garlic mixture and remaining veggies (carrots and mushrooms) to the pot, then pour in the broth and wine. Cover with a lid.
Bake the pot roast for about 3 hours or until the beef is tender and can easily be pulled apart with a fork. Enjoy!

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