How to Make a Dutch Oven Pot Roast
Dutch oven pot roast is seasoned chuck roast seared to perfection then simmered until tender, in a delicious medley of fresh herbs, veggies, and potatoes. Serve it over a bed of thick creamy mashed potatoes and you have the perfect comfort meal for a cold winter night.
Ingredients
- 3-4 lb Beef Chuck Roast or Bottom Round Roast
- 1 package Whole Carrots diced
- 4 stalks Celery diced
- 1 Large Onion chopped
- 2 cups Beef Broth
- 1 cup Red Wine optional, can be replaced with more broth
- 4 Garlic Cloves roughly chopped
- 1 sprig Rosemary
- 1 sprig Thyme
- ¼ cup Parsley chopped
- ½ cup Flour
- 1 lb Baby Gold Potatoes sliced in half or quartered
- 2 tsp Avocado Oil
- 2 tbsp All Purpose Seasoning
- 1 tsp Adobo
- 1 tsp Black Pepper
Instructions
- In a large pot/dutch oven over medium/high heat, add 1 tsp of your avocado oil.
- Pat dry your roast, rub with remaining avocado oil and season with all purpose flour, adobo, and black pepper.
- Sear your seasoned roast on both sides for 4-5 minutes and remove and set aside.
- In that same pot add your carrots, onions, and celery. Sauté over medium heat 3-4 minutes or until onions become translucent.
- Next, add your flour and mix to coat veggies. Cook out flour 1-2 minutes.
- Then, deglaze with red wine and beef broth. Stir and simmer on low for 4-5 minutes.
- If using pot/dutch oven, add roast back on along with fresh herbs, potatoes, and garlic. If using pressure cooker, add all ingredients to pressure cooker.
- For stove top, cook on medium low heat 3-4 hours, checking occasionally for meat tenderness.
- For pressure cooker, pressure cook on high for 45 minutes to 1 hour. Allow to vent for 15 minutes and sit an additional 15 minutes before opening. Roast should be tender and meat falling apart to the touch. Serve and ENJOY!