The Best Dutch Oven Pot Roast (Slow Cooker Option)
Ingredients
- 3 lbboneless beef chuck roast
- 1 tbspsalt
- 3 tbspcoconut or olive oil
- 1yellow onion
sliced
- ⅓ cbalsamic vinegar
- 2 ½ cbeef broth
- 6 clovesgarlic
smashed
- 8carrots
peeled and cut into large pieces
- 6celery stalks
cut into large pieces
- 1 ozcan diced tomatoes
- 2dried bay leaves
- 1 sprigfresh rosemary
- 2 sprigsfresh thyme
- ¼ tspblack pepper
- 1 tbsparrowroot starch
- optional: 6 oz mushrooms
- mashed potatoes
for serving
Directions
- 1
Preheat the oven to 330 degrees.
- 2
Heat a large dutch oven over medium-high heat.
- 3
While the dutch oven is heating, pat the chuck roast dry with paper towels. Next, sprinkle half the salt onto one side of the chuck roast.
- 4
Once the dutch oven is hot, add the coconut or olive oil. Next, place the chuck roast in the dutch oven salt side down. Sprinkle the remaining salt on the other side of the beef.
- 5
Sear the beef for 6-8 minutes on each side until it has developed a golden brown crust. Remove the beef from the dutch oven and set aside.
- 6
Lower the heat and add the balsamic vinegar to the dutch oven to deglaze the pan. Next, add the onions and garlic and cook for 2-3 minutes.
- 7
Remove the dutch oven from the heat and add the beef, carrots, celery, diced tomatoes, herbs, bay leaf, 2 cups of beef broth, and black pepper. Cover the dutch oven with a lid, place in the oven, and cook for 3-4 hours or until the beef is fork tender.
- 8
Once tender, remove the chuck roast from the dutch oven and use a spoon to skim some of the fat off the top of the braising liquid. Whisk together remaining ½ cup of beef broth and arrowroot starch. Bring the braising liquid to a simmer, on stove top, and then stir in the arrowroot slurry mixture. The braising liquid will thicken into a gravy. Return the chuck roast to the pot, nestling it in the gravy to ensure that everything is heated through before turning off the heat.
- 9
Serve pieces of the chuck roast, carrots, celery and gravy over mashed potatoes and enjoy!
The Best Dutch Oven Pot Roast (Slow Cooker Option)
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About this Recipe
Looking for a hearty, healthy dinner that practically cooks itself? This Dutch Oven Pot Roast recipe is your answer, offering tender beef and vegetables in one simple pot.
What sets this healthy pot roast recipe apart is its commitment to real, simple ingredients, ensuring a meal that's both delicious and naturally gluten-free, Whole30 compliant, and Paleo friendly. Utilizing your Dutch oven (or slow cooker for ultimate convenience), this recipe transforms a humble beef chuck roast into a fork-tender masterpiece, perfect for feeding a crowd or ensuring ample leftovers.
You'll experience the pure comfort of incredibly tender beef chuck roast that practically melts in your mouth, surrounded by sweet carrots, tender celery, and savory onions. The rich, deeply flavored sauce, infused with balsamic vinegar, beef broth, garlic, and fresh herbs like rosemary and thyme, coats every bite. Aromas of savory beef, balsamic, garlic, and herbs will fill your kitchen as this classic dish slowly braises to perfection. This isn't just a meal; it's a warm embrace in a bowl, satisfying and full of wholesome goodness.
This naturally gluten-free and Whole30 pot roast is quite adaptable. The recipe notes optional mushrooms, which you can add for an extra layer of savory depth. While we love the classic combination of carrots, celery, and onion, feel free to adjust quantities based on what you have on hand.
This Dutch oven pot roast is a quintessential family dinner, perfect for Sunday supper or any occasion calling for a deeply satisfying, no-fuss meal. It's especially delicious served alongside mashed potatoes to complement the rich, savory gravy.