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Dutch Oven Pot Roast with Carrots and Potatoes

The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.

A classic Dutch oven roast, in my opinion, is the perfect comfort food for chilly winter months!

Dutch Oven Pot Roast with Carrots and Potatoes

This Dutch Oven Pot Roast with Carrots and Potatoes is an age-old recipe that you probably remember from childhood. It relies on a long cook time to develop delicious and rich flavor.

Although delicious on its own, I recommend serving it with mashed potatoes or egg noodles to keep your belly extra warm and satisfied!

Dutch Oven Pot Roast with Carrots and Potatoes
Dutch Oven Pot Roast with Carrots and Potatoes
Cook time:
180min
Prep time:
15min
Total time:
195min

Servings:
6

Ingredients

  • 2 1/2 lb. Heinen’s CARE Certified boneless chuck roast
  • Pinch of salt and pepper
  • 2 Tbsp. canola oil
  • 1 white onion, cut in quarters
  • 6 carrots, sliced
  • 1 bag small potatoes
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 2 cups Heinen’s beef stock
  • 1 1/2 cups red wine
  • Fresh rosemary, for serving
  • Fresh thyme, for serving

Instructions

  1. Preheat the oven to 300˚F.
  2. Pat the chuck roast dry and season with salt and pepper. In a large Dutch oven, heat the canola oil over medium heat. Sear the chuck roast for 4 minutes on each side until browned. Remove the roast from Dutch oven and set it aside on a plate.
  3. Add the onion, carrots and potatoes to the Dutch oven. Cook for 5 minutes, then add the chuck roast.
  4. Add the garlic powder, onion powder, dried rosemary, dried thyme, beef stock and red wine to the Dutch oven. Mix well, cover and bring to a boil.
  5. When boiling, transfer the roast to the oven and cook for 3 hours, or until the meat is tender.
  6. Serve with fresh rosemary and fresh thyme.

Note: If you want to reduce the broth to more of a sauce, cook uncovered over medium heat after removing from the oven until the broth is to your liking.

Dutch Oven Pot Roast with Carrots and Potatoes

Products from the Recipe

Christina Musgrave
By Christina Musgrave
Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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