Vanessa's Savory Dutch Oven Pot Roast

Ingredients

• 3 lb chuck roast (cut into chunks)
• cooking oil (for drizzling and searing)
• salt (to taste)
• thyme (to taste)
• paprika (to taste)
• garlic powder (to taste)
• parsley (to taste)
• oregano (to taste)
• onion powder (to taste)
• black pepper (to taste)
• 0.5 onion (chopped)
• 6 garlic (cloves, minced)
• 2 tbsp tomato paste
• 10 cup beef broth (divided (2 cups for deglazing, 8 cups for braising))
• 1 packet ranch seasoning mix
• 1 packet pot roast seasoning mix
• 3 bay leaves
• 2 potatoes (chopped)
• 4 carrots (chopped)
• 4 stalk celery (sliced)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Pat 3 pounds of chuck roast chunks dry on both sides with paper towels.

3. 3

   Drizzle the meat with oil and season all sides thoroughly with salt, thyme, paprika, garlic powder, parsley, oregano, onion powder, and pepper. Pat the seasonings into the meat to ensure they stick.

4. 4

   Place a Dutch oven over medium-high heat and lightly coat the bottom with oil. Allow the oil to get hot.

5. 5

   Working in batches to avoid overcrowding, place the chuck roast chunks into the pot and sear for 2 minutes on each side until a nice crust forms. Remove the meat from the pot and set aside.

6. 6

   Lower the heat and drizzle in a bit more oil if needed. Add half of a chopped onion and sweat for 3 minutes.

7. 7

   Add 6 minced garlic cloves to the onions and sauté for 1 minute until fragrant.

8. 8

   Stir in 2 tablespoons of tomato paste and cook for 1 minute.

9. 9

   Deglaze the pot with 2 cups of beef broth, scraping the bottom of the pot with a spoon to release all the browned bits (fond).

10. 10

    Add one packet of ranch seasoning mix and one packet of pot roast seasoning mix. Stir until well combined.

11. 11

    Turn off the heat. Add the seared beef back into the pot.

12. 12

    Pour in 6 to 8 cups of beef broth, ensuring the meat is completely covered.

13. 13

    Drop in 3 bay leaves, cover the pot with a lid, and bake in the oven at 400°F for 1 hour.

14. 14

    Remove the pot from the oven. Add 2 chopped potatoes, 4 chopped carrots, and 4 sliced celery stalks. Give the mixture a quick toss.

15. 15

    Cover the pot again and return to the oven to bake for another 1.5 hours until the roast is tender.

16. 16

    Remove the meat from the pot and shred it. Return the shredded meat to the pot and juices to keep it moist before serving.

Notes

The total amount of beef broth used is roughly 8-10 cups depending on the size of your pot; the goal is to keep the meat fully submerged during the first hour of cooking.

Nutrition per serving

• pot roast
• dinner
• main course
• slow-cooked
• baked
• comfort food
• beef
• dutch oven