Tender Dutch Oven Pot Roast | Stories of a New Mom
Tender Dutch Oven Pot Roast
20 mins prepServes 6
This pot roast recipe results in incredibly tender, juicy beef that reheats wonderfully for leftovers. It's a simple, super tasty, and impressive meal that also happens to be gluten-free and dairy-free.
1. Preheat your oven to 350°F (175°C).
2. In a Dutch oven or cast iron pot, brown the chuck roast on all sides until well-caramelized. Remove the meat from the pot.
3. Add the chopped small onion to the same pot and sauté until it becomes translucent.
4. Add the 4-5 cloves of garlic and any other random vegetables you may have on hand (this is optional but adds flavor and creates a juicy gravy).
5. Return the browned chuck roast to the pot, placing it on top of the vegetables.
6. Pour in 1/2 to 1 cup of liquid. You can use beef bone broth, beef broth, red wine, or a combination (the creator used a combo of bone broth and wine).
7. Cover the pot and turn the heat to low on the stovetop. Simmer until you achieve a soft boil.
8. Once simmering, carefully transfer the covered pot to your preheated oven.
9. Reduce the oven temperature to 275°F (135°C).
10. Cook for approximately 4 hours, or until the meat reaches an internal temperature of 200°F (93°C), is very tender, and shreds easily.
11. Serve paired with dairy-free mashed potatoes and additional vegetables if desired.
