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Shredded pot roast and vegetables on white platter.

Dutch Oven Pot Roast

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  • Author: Deb Belsha
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 45 minutes
  • Total Time: 3 hours
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Description

This Dutch Oven Pot Roast recipe will take you back to an old fashioned comfort meal. Beef, hearty vegetables and broth are slow cooked in one pot. Simmering in the oven for a few hours results in the most tender meat that falls apart. No knife required!


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 3 pounds mock tender pot roast*
  • 2 garlic cloves, sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 medium yellow onion, sliced
  • 2 small bell peppers, chopped (optional)*
  • 2 celery stalks, chopped
  • 1/2 pound whole baby carrots *
  • 1/2 pound radishes, quartered
  • 2 cups low sodium beef broth
  • 3 bay leaves
  • sprigs of fresh thyme and rosemary, or 1/2 teaspoon dried , optional

Instructions

  1. Preheat oven to 300°F.  
  2. Cut (6) half inch slits on top of roast.  Stuff slivered garlic down into the beef.  Sprinkle top with salt and pepper.
  3. Heat oil in Dutch oven over medium flame.  Brown the pot roast fat side down for 3 minutes.  Turn and brown the other side.  Remove to a plate.
  4. Cook onions for about 2 minutes to lightly brown.  Add the remaining vegetables and stir to combine.
  5. Pour in the broth and add the Worcestershire sauce and herbs.  Stir and scrape the bottom of Dutch oven with a wooden spoon to combine the browned bit with the broth.
  6. Turn off flame and add pot roast back to pot, cover and put in the oven.
  7. Cook for  2 - 2 1/2 hours or until beef shreds easily with a fork.  Halfway through cooking, check to make sure the Dutch oven still has plenty of broth/liquid in the pot.  You can add more broth or water if needed.
  8. Remove to platter, shred meat, make gravy if using and serve with vegetables.

Notes

*The peppers are optional in the recipe.  I had two small ones left in my garden and wanted to use them up.

*You can substitute 3 regular carrots instead of baby carrots.  Cut them in 3 inch long pieces. Also, substitute quartered potatoes for the radishes if you are not counting carbs.

*A chuck roast, bottom or top round or a brisket are also good, inexpensive choices for the beef in this recipe.

*The nutrition information was calculated without the gravy.