Dutch Oven Pot Roast Recipe | How To Make A Pot Roast | Homestead Kitchen Skills

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.

Preheat the oven to 375°F (190°C).

Place a Dutch oven on the stove and add 2 tablespoons of neutral flavored oil.

Season the chuck roast generously with salt, pepper, and garlic powder on both sides.

Heat the oil over medium-high heat until shimmering.

Sear the roast in the hot oil for about 3 to 5 minutes on each side until browned.

Add about half of a large onion, thinly sliced, around the edges of the roast while it browns.

Once both sides are browned, pour in 4 cups of beef broth until it reaches just below the top of the meat.

Add 1 tablespoon of Worcestershire sauce around the edges of the broth.

Turn off the heat, cover the Dutch oven with a lid, and place it in the oven for 1.5 hours.

After 1.5 hours, check the roast; if it's not tender and the cooking liquid has evaporated, add the remaining beef broth to bring it back up to the original level.

Lower the oven temperature to 350°F (175°C) and cover the pot again, cooking for an additional hour.

After that hour, add 4 peeled and quartered potatoes and 6 cut carrots around the roast.

Sprinkle the vegetables with a little salt and more pepper to taste.

Cover the pot again and return it to the oven for 45 minutes.

Check the tenderness of the potatoes and roast; the roast should be very tender and fall apart easily.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary