Ingredients
Units
Scale
- 3–4 pounds chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 4 carrots, cut into chunks
- 4 potatoes, cut into chunks
- Fresh rosemary and thyme sprigs
Instructions
- Season the chuck roast with salt and pepper.
- Heat the Dutch oven over medium-high heat, add olive oil, and brown the roast on all sides.
- Remove the roast and set aside. In the same pot, add the chopped onion and minced garlic, cooking until softened.
- Add beef broth and Worcestershire sauce, scraping the bottom of the pot to release any stuck bits.
- Return the roast to the pot, add carrots, potatoes, and fresh herbs.
- Cover the Dutch oven and bake at 325°F for 3-4 hours, or until the roast is tender.
Notes
Adjust the cooking time depending on the size of your roast. Remember, low and slow is the key to a tender pot roast.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Dutch Oven
- Cuisine: American
- Diet: Gluten Free
