This Dutch oven pot roast is the ultimate comfort food. It combines seared and slow-cooked chuck roast with savory pancetta and a host of tender veggies, all simmered in a flavorful broth. It’s easy to make and gets better with each bite! Watch the video belowto see how I make this in my kitchen.
Add oil to a Dutch oven over medium-high heat. Add the beef and sear on all sides until no longer pink. Transfer it to a plate.
Add the pancetta to the same pot and cook for 1-2 minutes, followed by the onion and garlic. Add the beef broth, beer, water, tomato sauce, thyme, bay leaves, and brown sugar, and bring to a boil.
Add the vegetables, followed by the beef, and cover. Remove from the stovetop.
Transfer the Dutch oven to the oven and cook for 1 1/2-2 hours, or until the beef is tender.
Video
Notes
TO STORE. Leftover pot roast should be stored, covered, in the fridge for up to one week. TO FREEZE. Allow leftover pot roast to cool completely, then freeze it in freezer-safe containers for up to 3 months. Let frozen leftovers thaw overnight in the fridge or add more reheating time. TO REHEAT. Microwave them for 30-40 second spurts or reheat in a small saucepan until warm.