Easy Dutch Oven Pot Roast Recipe

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Season the English roast with kosher salt and fresh cracked pepper on all sides.

Heat the Dutch oven to medium-high and add a little vegetable or canola oil.

Sear the roast in the Dutch oven until browned on both large sides and the edges.

Remove the roast from the pan and turn off the heat.

Peel and coarse chop the onion into about half-inch chunks.

Smash and chop the garlic cloves.

Add the chopped onion and garlic to the Dutch oven at medium heat and sauté until the onions soften.

Add flour and tomato paste to the mixture and stir.

Pour in Worcestershire sauce and beef stock, scraping the bottom of the pan to incorporate browned bits.

Return the roast to the pan, cover with a lid, and place in the oven at 300°F (150°C).

After three hours, flip the roast to allow the top to cook in the liquid.

Add rosemary to the pot for herbal flavor and cook for one more hour.

Remove the pot roast from the oven, skim off excess fat from the liquid, and pour some liquid over the roast.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary