Best Ever Dutch Oven Braised Pot Roast Dinner
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
This Best Ever Dutch Oven Braised Pot Roast Dinner with Potatoes & Carrots is a family favorite that doesn't disappoint on flavor OR aroma!
Course:
comfort food, Main Course
Cuisine:
American Comfort Food
Keyword:
braised pot roast, Dutch oven braised pot roast
Servings: 6 servings
Calories: 200 kcal
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.
Recipe Notes
Tools and equipment:
Dutch oven (large, heavy pot with a lid), chef's knife, measuring cups, cutting board, slotted spoon