Description
Our tender and delicious Dutch Oven Pot Roast recipe is a classic, comfort food that the whole family loves!
Ingredients
Scale
Pot Roast:
- 2.5 lb beef chuck roast
- kosher salt and ground black pepper
- 3 tablespoon extra virgin olive oil, divided
- 2 tablespoons garlic, minced
- 2 celery stalks, thinly sliced
- 1/2 sweet yellow onion, diced
- 2 tablespoons tomato paste
- 3–4 cups beef broth
- 1 cup pomegranate juice (sub with dry red wine)
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon tapioca starch
- 2 bay leaves
- beef soup bones (if available)
- 4–5 sprigs fresh thyme
- 1 small head of garlic (cut off top and remove loose outer covering)
Vegetables:
- 2 cups fingerling potatoes
- 3–4 carrots, peeled, halved, and cut into two-inch chunks
- 1 pint baby bella mushrooms
- 1 1/2 cup pearl onions
Instructions
- Sear Meat: Place beef roast on a large plate and season generously with salt and pepper. Add 1 tablespoon olive oil to a large dutch oven and bring to medium-high heat. Place beef roast inside, searing all sides. Remove seared roast from dutch oven and place on a clean plate, set aside.
- Cook Aromatics: Add remaining 2 tablespoons of olive oil to dutch oven, allowing it to coat the bottom of the pan. Add garlic and allow to cook for a moment or two until it becomes fragrant. Next, add onion and celery, allow to cook down, approximately 2-3 minutes; sprinkle with a little salt and pepper. Add tomato paste and stir to coat everything.
- Broth: In a medium bowl combine broth, pomegranate juice, balsamic vinegar, red wine vinegar, and tapioca; whisk to combine. Pour the beef broth mixture into the dutch oven, stirring to combine.
- Season + Simmer: Return beef roast to dutch oven along with the bay leaves, garlic, thyme, and beef soup bones. Cover, allow to come to a boil, and then reduce to a simmer. Let simmer 4-6 hours, covered. OR you can also place in a preheated oven at 325 degrees F for the same amount of time. Feel free to turn the roast a few times.
- Add Vegetables: approximately 30-60 minutes before the roast is done, add the potatoes, carrots, mushrooms, and pearl onions.
- Serve: Once everything is done, remove the roast and vegetables, and place on a serving platter. Option to serve with the cooked down broth as an au jus or cover the roast with aluminum foil and allow the remaining broth to simmer for 10 minutes, allowing it to thicken to more of a gravy.
Notes
- Cut of Beef for Pot Roast: recommended cuts of meat include chuck roast, shoulder steak, boneless chuck roast, rump roast, or bottom round roast
- Pomegranate Juice: use to make this recipe Paleo/Whole30 compliant. If you aren’t concerned with Whole30/Paleo, we would recommend using a dry, fruity red wine instead.
- Beef Soup Bones: these can generally be found at your local deli. They help to add another layer of flavor and make the broth/sauce that much better! That being said, the recipe will turn out just fine without.
- Vegetables: either add them directly into the dutch oven, along with the broth and roast OR you can roast the vegetables separately (as pictured). To do so, simply place the vegetables on a parchment-lined baking sheet, drizzle with a little avocado oil and sprinkle with salt and pepper. Then roast at 400 degrees F for 20-25 minutes or until they have reached your desired firmness.
- Storage: leftover pot roast can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 6 oz
- Calories: 271
- Sugar: 6.9 g
- Sodium: 253.7 mg
- Fat: 10.2 g
- Carbohydrates: 19.4 g
- Protein: 25.5 g
- Cholesterol: 67 mg