Dutch Oven Pot Roast

My family adores this Dutch oven pot roast recipe. It combines seared and slow-cooked chuck roast with savory pancetta and a host of tender veggies, all simmered in a flavorful broth. Watch the video below to see how I make this in my kitchen.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings servings

Calories 393kcal

Author Arman Liew

Ingredients

3 pounds beef chuck roast boneless
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
4 ounces pancetta or bacon
2 large onions sliced into wedges
2 cloves garlic minced
1 1/2 cups beef broth
1/2 cup beer or extra beef broth
1/2 cup water
1 cup tomato sauce passata
4 sprigs fresh thyme
2 bay leaves
2 teaspoons brown sugar
2 large carrots chopped
2 stalks celery chopped
3 large potatoes

Instructions

Preheat oven to 180C/350F.
Season the beef with salt and pepper.
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

Instant pot method: Once the beef and vegetables have all been seared on the stovetop, add them to the instant pot, secure the lid, and pressure cook for 70 minutes. Now, allow to naturally release for 15 minutes.

Slow cooker method: Sear the beef, then add it to the slow cooker, along with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

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.

Nutrition