Dutch Oven Pot Roast

This Dutch oven pot roast is pure comfort food! The chuck roast meat is melt-in-your-mouth tender and so flavorful. The potatoes and carrots become soft and delicious. This family friendly dinner is mostly hands off and great for leftovers!

Ingreadient

• 3 pounds boneless beef chuck roast
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp olive oil
• ½ cup diced yellow onion
• 5 garlic cloves
• 3 cups beef broth
• 3 tbsp tomato paste
• 2 tsp coconut aminos
• 2 bay leaves
• 5 sprigs fresh thyme
• 3 large carrots (sliced)
• 1 pound baby yellow potatoes

Step by step

1. First, preheat the oven to 300 degrees Fahrenheit.
2. Place a 7 or 8 quart Dutch oven over medium heat on the stovetop. Add olive oil to the pot.
3. While the oil is heating, generously season the chuck roast with sea salt and pepper on all sides.
4. Sear the meat on each side for 5 minutes. This creates a beautiful golden color. Only flip the meat once.
5. Carefully remove the meat to a plate.
6. Then, add in the diced onions to the Dutch oven. Cook for 2 minutes, until slightly soft.
7. Add in cloves of garlic. Cook for 1 to 2 minutes, until fragrant. Stir with a wooden spoon.
8. Then, add in the beef broth, tomato paste, coconut aminos, bay leaves and fresh thyme. Stir to combine.
9. Add in the seared meat back to the Dutch oeven. The liquid should come up halfway. Add more broth if needed.
10. Cover the pot with a lid. Using oven mitts, tranfser the Dutch oven to the preheated oven.
11. Cook for 2 hours. Carefully remove from oven.
12. Then, add in the carrots and potatoes around the edges of the meat. Place the lid on top. Bake for another 90 minutes to 2 hours, until veggies and meat are tender.
13. Finally, remove the Dutch oven from the oven. Serve!