Name: Dutch Oven Pot Roast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Ingredients: 1 (4-to 5-pound) chuck roast; 1 tablespoon salt; 1 tablespoon freshly ground black pepper; 3 tablespoons olive oil; 3 cups baby carrots; 1 cup beef broth; 3 sprigs fresh thyme

Dutch Oven Pot Roast

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Braised beef with carrots is a comforting home meal that is worth the wait. Tender and juicy from a long and low cook time, your whole family will love this classic roast.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: Serves 6
Category: Entrées

Ingredients

Scale

1 (4-to 5-pound) chuck roast
1 tablespoon salt
1 tablespoon freshly ground black pepper
3 tablespoons olive oil
3 cups baby carrots
1 cup beef broth
3 sprigs fresh thyme

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Instructions

Preheat the oven to 275 degrees F. Season the roast with salt and pepper
Heat the oil in a Dutch oven over medium-high heat. Add the carrots and cook until slightly browned, about 1 minute. Add the roast and sear for 1 minute on all sides until it is nice and brown all over, then transfer the roast to a plate.
Add the broth to the pot and stir, scraping the bottom with a wooden spoon to bring the ﬂavor up. Return the roast to the pot and add the thyme sprigs.
Cover the pot, transfer to the oven, and roast for 3 hours. Transfer the roast to a carving board and slice it thinly. Arrange the slices on a serving platter with the carrots. Spoon the pan juices over the meat and serve.

Find it online: https://foodgardening.mequoda.com/recipe/dutch-oven-pot-roast/