Dutch Oven Pot Roast
Ingredients
- 2 tablespoons vegetable or olive oil
- 1/2 red onion sliced
- 2 pound chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 3 large russet potatoes peeled and sliced into 1-inch wedges
- 5 large carrots peeled and sliced into 1-inch thick pieces
Instructions
- Preheat oven to 375.
- Heat dutch oven over high heat about 5 minutes to sear the meat. Add oil and season the meat with salt and pepper on both sides. Place meat in pan.
- Reduce to medium high, sear meat for 5 minutes, then flip. Add onions and cook 5 more minutes.
- Add beef broth to the pot.
- Cover and bake for 90 minutes. Check the liquid in the pot, Add a cup of extra water if needed.
- Reduce heat to 350 and bake for 60 minutes
- Add the carrots and potatoes. Bake covered 45 minutes or until meat is tender and potatoes and carrets are soft.