Amazing Dutch Oven Pot Roast with Veggies
This Dutch oven pot roast features tender, slow-cooked beef infused with garlic, thyme, and rich broth, served with creamy mashed potatoes, roasted carrots, and steamed broccoli for a comforting and satisfying meal.
Equipment
- Dutch oven
- oven
- saucepan
- potato masher
- mixing bowls
Ingredients
- 3 lbs beef chuck roast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp flour
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 3 tbsp butter
- salt and pepper to taste
- 4 carrots, peeled
- 1 tbsp olive oil
- salt and pepper to taste
- 2 cups broccoli florets
Instructions
- Preheat oven to 325°F (160°C). Pat beef dry and season with salt, pepper, garlic powder, and thyme.
- Heat oil in a Dutch oven and sear the roast on all sides until browned.
- Remove roast and sauté onion and garlic in the same pot until fragrant.
- Return beef to pot, add broth and Worcestershire sauce, cover, and bake for 3–3.5 hours until tender.
- Remove beef, strain juices, whisk in flour, and simmer to make gravy.
- Boil potatoes until tender, then mash with milk, butter, salt, and pepper.
- Toss carrots with oil, salt, and pepper, then roast at 400°F (200°C) for 20–25 minutes.
- Steam broccoli until tender and bright green.
- Serve shredded beef with gravy alongside mashed potatoes, carrots, and broccoli.
Notes
Sear the beef היט for maximum flavor before slow cooking. Let the roast rest before shredding to retain juices. For a richer gravy, add a splash of red wine. You can substitute dairy-free milk and butter for mashed potatoes if needed.
Nutrition
Calories: 540kcalCarbohydrates: 40gProtein: 42gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 130mgSodium: 620mgPotassium: 1100mgFiber: 6gSugar: 5gVitamin A: 6000IUVitamin C: 45mgCalcium: 80mgIron: 4mg
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