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Dutch Oven Pot Roast

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5 from 2 reviews

A simple pot roast made in the Dutch oven with beef, potatoes, carrots, onion and thyme in a beef broth with Dijon, balsamic and brown sugar.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 3 pounds beef Chuck Roast, trimmed of fat
  • 1 1/2 teaspoons coarse salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 medium yellow onion, peeled and diced
  • 4–5 cloves garlic, peeled and minced
  • 2 tablespoons tomato paste
  • 1–pound baby red or Yukon gold potatoes, halved
  • 6 medium carrots, peeled and cut into 2-inch pieces
  • 2 medium stalks celery, diced (optional)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dark brown sugar
  • 1 teaspoon Worcestershire sauce
  • 2 cups unsalted beef stock
  • 4 sprigs fresh thyme
  • 1 bay leaf

Instructions

  1. Heat the olive oil in a Dutch oven to medium. Season the beef roast on all sides with half of the salt and black pepper. Sear the beef roast 3-4 minutes per side or until a light brown crust forms. Use tongs to remove the beef roast from the pot and set aside on a plate.
  2. Add the onion to the pot and sauté 4-5 minutes or until soft. Stir in the garlic and tomato paste and sauté 30-60 seconds or until fragrant. Stir in the potatoes, carrots, celery (if using), balsamic vinegar, Dijon, brown sugar, Worcestershire, beef stock and the remaining salt and black pepper.
  3. Add the beef roast back to the pot and submerge into the liquid. Place the thyme sprigs and bay leaf on top of the beef roast.
  4. Bring to a low simmer, place a lid on the pot and cook 3-4 hours or until the beef roast easily falls apart when poked with tongs.
  5. Remove the thyme sprigs and bay leaf and discard.
  6. Serve the beef roast, potatoes and vegetables with the cooking liquid spooned over it.

Nutrition

Find it online: https://thehealthyepicurean.com/dutch-oven-pot-roast/