One of my all time favorite recipes is a simple cold weather classic: the Dutch Oven Pot Roast. My mom would always make this during the cold and snowy New England winters and it was a recipe that my whole family loved. It’s one of those few recipes where even the leftovers would be gone quickly, which in my household is a sign of a very delicious meal!
I’ve updated our Pot Roast recipe and made it in a dutch oven. What I really like about using dutch ovens is that they retain heat wonderfully and evenly. With the lid on, the flavor becomes concentrated and the meat becomes moist and tender. It acts similar to a crock pot, but can be cooked on the stovetop or placed directly into the oven. I LOVE this versatility!
I also lucked into some Le Creuset dutch ovens recently and have fallen head over heels in love with them. I am amazed by how well crafted they are. Slowly but surely, I’m building up my kitchen. It’s hard to believe that 3.5 years ago I came to New York with just two suitcases and only a small frying pan, a small pot and a spatula to cook with. The times have certainly changed!
So if you’re looking for an easy, hands off dinner that will warm your soul, THIS is it. I can guarantee it!
Dutch Oven Pot Roast
- 3-5 Pound Chuck Roast
- 2-3 Tbsp Olive Oil
- 1 Onion Chopped
- 6-8 Carrots Peeled and Sliced
- 5-7 Small Potatoes Halved
- 3 Cups Beef Broth
- 2-3 Sprigs Fresh Rosemary
- 2-3 Sprigs Fresh Thyme
Season chuck roast generously with salt and pepper.
Coast the bottom of the dutch oven with olive oil and bring to a medium-high heat. Brown roast on all sides, then reduce heat to medium.
Add broth and season with rosemary and thyme.
Cover and let simmer for 1 hour on a medium-high heat.
Add vegetables and cover. Season with salt and pepper to taste. Cook for 20 minutes or until vegetables are cooked through.
Remove meat and slice, then serve with vegetables and jus. Enjoy!