Dutch Oven Pot Roast
A Sunday pot roast slow-cooked with carrots, potatoes, and onions until it falls apart with a fork. Pure Iowa comfort food.
Ingredients
3-4 lb beef chuck roast 2 tbsp vegetable oil 1 tsp salt 1 tsp black pepper 1 large onion, quartered 4 carrots, cut into chunks 4 potatoes, quartered 2 cups beef broth 2 tbsp tomato paste 2 cloves garlic, minced 2 bay leaves 1 tsp dried thyme 2 tbsp all-purpose flour
Instructions
Preheat oven to 325°F. Season the roast generously with salt and pepper. Heat the oil in a Dutch oven over medium-high heat and sear the roast 4 minutes per side until deeply browned. Remove to a plate. Add the onion and garlic; cook 2 minutes. Stir in the tomato paste and flour; cook 1 minute. Gradually whisk in the beef broth, scraping up any browned bits. Return the roast to the pot. Add the carrots, potatoes, bay leaves, and thyme. Cover and bake 3-4 hours until the roast is fork-tender. Remove bay leaves. Rest the roast 15 minutes before slicing. Serve with the vegetables and pan juices.
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