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Classic Dutch Oven Pot Roast

Fall-apart tender pot roast, slow-braised with vegetables in one pot.
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Prep Time 20 minutes
Cook Time 3 hours
Servings: 6
Ingredients Instruction

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

  1. Season the roast generously with salt and pepper. Sear on all sides in the Dutch oven over high heat, then remove.
  2. Add onion and garlic, cooking until fragrant. Stir in tomato paste and broth, scraping up browned bits.
  3. Return the roast to the pot, add carrots and potatoes. Cover and braise at 300u00b0F for 3 hours, until fork-tender.