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Melt-In-Your-Mouth Dutch Oven Pot Roast with Potatoes and Carrots Recipe

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4.1 from 2 reviews

  • Author: Lea
  • Total Time: 4 hours 5 minutes
  • Yield: 6 to 8 servings

Description

This easy Dutch oven pot roast recipe delivers melt-in-your-mouth tender beef chuck roast braised with Yukon gold potatoes and carrots in a savory broth. The roast is seared then slowly cooked in the oven with butter and onion soup seasoning, resulting in a rich, flavorful meal perfect for comforting family dinners.

Ingredients

Meat and Seasoning

  • 3 tablespoons olive oil
  • 1 (3 to 4-pound) boneless beef chuck roast
  • 1 (1-ounce) packet onion soup and dip seasoning mix, such as Lipton’s

Liquids and Fats

  • 3 cups low-sodium beef broth
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 teaspoon red wine vinegar

Vegetables

  • 1 pound Yukon gold potatoes, cut into 2-inch chunks
  • 1 pound carrots (4 to 5 medium), peeled and cut crosswise into 2-inch pieces

Instructions

  1. Preheat Oven: Arrange a rack in the middle of the oven and heat the oven to 325°F (163°C).
  2. Sear the Roast: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add the 3 to 4-pound boneless beef chuck roast and sear each side including the ends for about 5 minutes per side until deep golden-brown. This helps seal in the juices and develop flavor.
  3. Add Seasoning and Broth: Sprinkle the roast evenly with the entire 1-ounce packet of onion soup seasoning. Pour 3 cups of low-sodium beef broth over the roast. Cut 4 tablespoons unsalted butter into 6 pieces and place them on top of the roast. Bring the mixture to a simmer on the stovetop.
  4. First Braise: Cover the Dutch oven with its lid and transfer to the oven. Braise for 1 hour and 45 minutes. At this stage, the meat should be tender but still holding its shape.
  5. Prepare Vegetables: While the roast braises, peel the carrots and cut them into 2-inch segments. Cut the Yukon gold potatoes into 2-inch chunks.
  6. Add Vegetables: Remove the Dutch oven lid and nestle the prepared carrots and potatoes into the braising liquid surrounding the roast. Cover again and continue braising in the oven for an additional 1 1/2 to 2 hours, until the roast pulls apart easily and the vegetables are tender but not mushy.
  7. Serve and Finish: Using a slotted spoon, transfer the cooked vegetables to a serving platter. Slice the beef into bite-sized pieces and sprinkle with 1 teaspoon red wine vinegar for brightness. Reserve 2 cups each of shredded beef and cooked vegetables for soup if desired, then serve the remainder immediately.

Notes

  • For best results, use a heavy Dutch oven to ensure even heat distribution during braising.
  • Adjust cooking time slightly depending on your oven and size of the roast.
  • Low-sodium broth helps control the salt level in this recipe.
  • Red wine vinegar adds a subtle tang balancing the rich flavors.
  • If you want to make a soup with leftovers, reserve 2 cups of both shredded beef and vegetables before serving.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/melt-in-your-mouth-dutch-oven-pot-roast-with-potatoes-and-carrots-recipe/