Description
A slow-braised Dutch oven pot roast with tender beef chuck, hearty potatoes, and vivid carrots simmered in a rich gravy.
Ingredients
- 3 lb beef chuck roast
- 4 medium potatoes, chopped
- 3 carrots, sliced
- 1 onion, chopped
- 4 cups beef broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat your Dutch oven on medium heat.
- Season the beef with salt, pepper, and herbs.
- Brown the beef on all sides in olive oil.
- Add the onions and garlic, cooking until softened.
- Pour in the beef broth and bring to a simmer.
- Add the potatoes and carrots, then cover.
- Cook on low heat for 3-4 hours until the beef is tender.
Notes
This dish tastes even better the next day. Serve with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American