Classic Dutch Oven Pot Roast
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Stirred By Grace
Classic Dutch Oven Pot Roast
Fall-apart tender pot roast, slow-braised with vegetables in one pot.
Ingredients
- 3 lbs chuck roast
- 4 carrots, chopped
- 4 potatoes, quartered
- 1 onion, quartered
- 2 cups beef broth
- 2 tbsp tomato paste
- 3 cloves garlic, minced
- to taste salt and pepper
Instructions
- Season the roast generously with salt and pepper. Sear on all sides in the Dutch oven over high heat, then remove.
- Add onion and garlic, cooking until fragrant. Stir in tomato paste and broth, scraping up browned bits.
- Return the roast to the pot, add carrots and potatoes. Cover and braise at 300u00b0F for 3 hours, until fork-tender.
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