Dutch Oven Braised Pot Roast Dinner
This Best Ever Dutch Oven Braised Pot Roast Dinner with Potatoes & Carrots is a family favorite that doesn't disappoint on flavor OR aroma!
Servings: 6 servings
Calories: 200kcal
Ingredients
- 1 (3 pound) boneless chuck roast
- 2 tablespoons light colored oil
- 3 teaspoons salt divided
- 1½ teaspoon pepper divided
- 1 medium onion chopped
- 1 green bell pepper seeded and chopped
- 1½ cups red wine
- 1 cup beef or chicken stock
- 2-3 bay leaves
- 1½ pounds small Yukon gold potatoes halved or quartered
- 5 large carrots peeled and rough chopped into 2" pieces
Instructions
- Preheat oven to 300-degrees.
- Heat the oil in a large Dutch oven over medium/high heat.
- Season the chuck roast with 1½ teaspoon salt and ½ teaspoon pepper and sear it well on both sides.
- Remove the roast to a plate.
- Reduce the heat under the Dutch oven to medium-low.
- Add the onion, green pepper, bay leaves, wine, and beef stock or broth to the pot.
- Return the chuck roast to the pot. Cover the Dutch oven and place in a preheated oven for 3½ - 4 hours.
- Remove the pot from the oven, and add the potatoes and carrots. Season with remaining salt and pepper.
- Place the lid back on the pot and return to the oven for an additional 60 minutes, or until the potatoes and carrots are fork tender.
- Use a slotted spoon to place the meat and vegetables on a serving platter. Spoon the pan juices over top of the pot roast and vegetables, and serve hot.
Notes
Tools and equipment:
Dutch oven (large, heavy pot with a lid), chef's knife, measuring cups, cutting board, slotted spoon
Nutrition
Serving: 1 | Calories: 200kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1298mg | Potassium: 878mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10095IU | Vitamin C: 33.7mg | Calcium: 70mg | Iron: 4.4mg