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!
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!
- Cook time:
- Prep time:
- Total time:
- 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
- Preheat the oven to 300˚F.
- 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.
- Add the onion, carrots and potatoes to the Dutch oven. Cook for 5 minutes, then add the chuck roast.
- 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.
- When boiling, transfer the roast to the oven and cook for 3 hours, or until the meat is tender.
- 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.
My husband said it was the best pot roast I ever made and possibly the best he has ever eaten!