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Cozy Dutch Oven Pot Roast Recipe Easy Tender Fall-Apart Dinner

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A tender, fall-apart pot roast slow-cooked in a Dutch oven with simple ingredients and rich flavors, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast (well-marbled for tenderness and flavor)
  • Salt and freshly ground black pepper (for seasoning)
  • 2 tablespoons olive oil (for searing)
  • 2 large yellow onions, sliced
  • 4 medium carrots, peeled and cut into chunks
  • 3 celery stalks, cut into pieces
  • 4 garlic cloves, minced
  • 2 cups beef broth (homemade or store-bought)
  • 1/2 cup dry red wine (optional but recommended)
  • 2 tablespoons tomato paste
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • 4 medium potatoes (Yukon Gold or red), quartered (optional)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef chuck roast dry with paper towels. Season generously on all sides with salt and black pepper.
  3. Heat olive oil in your Dutch oven over medium-high heat until shimmering. Place the roast in the pot and sear for about 4-5 minutes on each side until a deep, golden-brown crust forms.
  4. Remove the roast to a plate and lower the heat to medium. Add sliced onions, carrots, and celery to the pot. Sauté for 5-7 minutes until onions are translucent and veggies have softened slightly.
  5. Add minced garlic and stir for about 1 minute until fragrant.
  6. Stir in tomato paste and cook for 2 minutes to caramelize it slightly.
  7. Pour in the red wine and beef broth, scraping the bottom of the pot with a wooden spoon to loosen browned bits.
  8. Return the roast to the pot, nestling it among the veggies. Add fresh thyme sprigs and bay leaves.
  9. Cover the Dutch oven with its lid and transfer to the preheated oven. Cook for 3 to 3 ½ hours, or until the beef is fork-tender and falls apart easily.
  10. About 1 hour before the roast is done, add quartered potatoes around the roast so they soak up the flavorful juices (optional).
  11. Once cooked, carefully remove the roast and veggies to a serving platter. Tent with foil to keep warm.
  12. For the sauce: Place the Dutch oven on the stovetop over medium heat. Skim off excess fat if needed. Let the sauce simmer for 10-15 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.
  13. Serve the roast sliced or shredded with veggies and spoon the sauce generously over the top.

Notes

Searing the meat properly is essential to lock in flavor and create a rich crust. Use a heavy Dutch oven with a tight-fitting lid to keep moisture in. Add potatoes during the last hour to avoid mushiness. The sauce can be thickened with almond flour or cornstarch if desired. Slow cooker adaptation is possible after searing and sautéing.

Nutrition

Keywords: pot roast, Dutch oven, slow cooked, beef chuck roast, comfort food, fall-apart tender, easy dinner, family meal

Find it online: https://zorbmeal.com/cozy-dutch-oven-pot-roast-recipe-easy-tender-fall-apart-dinner/