Looking for an easy and satisfying dinner to make at home? Look no further than a classic pot roast! Nothing says warmth and comfort on a cold night like a Dutch oven full of tender, juicy pot roast. Whether you’re cooking for your family or just yourself, this cozy meal will have everyone coming back for seconds—or thirds! Make the most flavorful pot roast around with our step-by-step recipe that is sure to become your new favorite go-to dinner.
This popular yet simple dish is both comforting and healthy. Not only is this hearty Dutch Oven Pot Roast recipe packed with nutrient-rich ingredients, but it also needs very little effort and minimal hands-on time. Cooked to perfection in a Dutch oven, this recipe is sure to have you licking your lips after every bite.
How to Cook a Pot Roast in a Dutch Oven
Perfect for both experienced cooks and newbies alike, this pot roast recipe is made with juicy beef chuck roast, tender vegetables, and aromatic herbs and seasonings. With minimal prep time required, it’s remarkably easy to make yet still incredibly flavorful. Let us show you how simple it can be to create this classic comfort dish.
Get ready to awaken your taste buds with this mouthwatering beef chuck roast! First, crank up your oven to 300 degrees. Now, let’s work on getting that beef nice and seasoned with a touch of black pepper. Heat some olive oil in your trusty Dutch oven and give that beef a sizzling sear for four to five minutes on each side. Once it’s golden, let it chill on the sidelines while you bring in the onion and leek party.
Next, it’s all about the veggies! Sauté onions and leeks in the remaining olive oil for about 5 minutes, then give your garlic a quick cook for another minute. Swirl in some tomato paste and the real flavor trifecta – vinegar, Worcestershire sauce and low sodium beef broth. Bring it all to a nice boil.
Now, it’s time to reunite the beef with its saucy friends. Nestle it back into the pot and throw in some bay leaves and thyme sprigs. Crank up the heat till it boils, then cover and send it off to the oven for 90 minutes of delicious transformation.
We’re not done yet – time to add potatoes, parsnips and carrots to the party. Cover it again and pop it back into the oven at a cooler 250 degrees for another 2 hours. Once it’s out, say goodbye to the herbs and shred or slice your tender, juicy beef. Serve it up with the tasty juices and succulent veggies for a meal you’ll never forget!
This recipe makes 10 servings, so it’s perfect for a cozy Sunday supper with the family or even an elegant dinner party. Each serving contains just 268 calories. If you’re following the Nutrisystem program, you can log it in your NuMi app journal as half of a SmartCarb, two PowerFuels and half of a Vegetable serving.
If you want to count this meal as a full SmartCarb, enjoy it over some brown rice, quinoa or whole grain pasta. You could even whip up a side of baked sweet potatoes!
Feel free to also add more non-starchy veggies to help you reach your four daily vegetable servings. Choose any that you like, such as green beans, celery, brussels sprouts, broccoli or cauliflower. You can also swap or add different spices and herbs to the recipe. Check out the Nutrisystem Grocery Guide for inspiration and ideas! >
More Healthy Comfort Food Recipes
Calories per Serving: 268
On Nutrisystem, Count As: ½ SmartCarb, 2 PowerFuels and ½ Vegetable
- 3 Tbsp. olive oil
- 3 lbs. beef chuck roast
- Black pepper, to taste
- 1 onion, chopped
- 1 leek, sliced
- 4 cloves garlic minced
- 2 Tbsp. tomato paste
- 3 cups beef broth, low sodium
- 2 tsp. Worcestershire sauce
- 1 Tbsp. red wine vinegar
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 cup parsnip, sliced
- 2 carrots, peeled and chopped
- 2 cups baby potatoes, quartered
- Preheat oven to 300°F.
- Pat the beef dry and season it all over with black pepper.
- Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the beef and sear for 4-5 minutes per side. Remove and set aside.
- Add remaining 1 tablespoon of olive oil and add onion and leeks. Sauté for 5 minutes.
- Add garlic and cook for another minute.
- Add tomato paste and stir to combine. Then add vinegar, Worcestershire and broth. Bring to a boil.
- Put the beef back into the pot along with the bay leaves and thyme sprigs. Bring to a boil.
- Cover and place in the oven for 90 minutes. After the 90 minutes, add potatoes, parsnips and carrots. Return lid and place in the oven at 250°F for 2 hours.
- Remove from oven and discard the herbs. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices and vegetables.