This hearty Dutch oven pot roast packs carrots, celery, potatoes, and onion in with a tender roast as it cooks to perfection! It's a classic beef roast dinner that has everyone coming back for seconds!

Get The Full Recipe!

Ingredients 3 lbs beef chuck roast 2 teaspoon pot roast seasoning 1 ½  tablespoon olive oil ½ cup yellow onion  2 teaspoon garlic (minced) 2 large  carrots (sliced) 4 ribs celery (sliced) 2  tablespoon tomato paste 3 red potatoes (chopped) 2 whole  bay leaves 3 cups beef broth (up to 4 cups)

Get The Full Recipe!

Preheat and season. Warm the oven to 300°F (150°C) and heat your Dutch oven over medium-high heat along with 1 ½ teaspoons of olive oil. Season the beef chuck roast generously with 2 teaspoons of pot roast seasoning blend.

Get The Full Recipe!

Sear the roast. Cook both sides of the chuck roast for about 2-3 minutes each, then remove to a cutting board, large plate, or tray.

Get The Full Recipe!

Sear the roast. Cook both sides of the chuck roast for about 2-3 minutes each, then remove to a cutting board, large plate, or tray.

Get The Full Recipe!

Deglaze the pan and saute. Add a splash of broth and use a wooden spoon or spatula to gently remove the brown bits from the bottom of your Dutch oven. Then, add in the ½  cup of diced yellow onion and saute for 2-3 minutes, until translucent  and fragrant.

Get The Full Recipe!

Add the veggies. Stir in 2 teaspoons minced garlic, 3  sliced large carrots, 4 sliced celery ribs, then add in the 2  tablespoons of tomato paste and stir to combine.

Get The Full Recipe!

Add the broth. Add the 3 chopped red potatoes and 3  cups of beef broth, and stir. Then return the seared chuck roast to the  pot, and add more broth if needed, as the roast should be approximately half immersed in broth.  Add in any optional 1-2 tablespoons butter, 2-3 sprigs of herbs, 1  tablespoon Worcestershire, 1 cup of red wine, or ½ a tablespoon of  Better Than Beef Bouillon, and stir gently.

Get The Full Recipe!

Cook. Secure the lid and place the closed Dutch oven into your preheated oven to cook for 3 ½ - 4 hours. Allow to cool for about 15 minutes

Get The Full Recipe!

Slice and serve. Remove the pot roast from the Dutch  oven and place on a cutting board. Slice against the grain or pull apart  into thick shreds, whichever you prefer. Place the meat surrounded by  the vegetables on a large serving platter and enjoy!

Get The Full Recipe!

For more details or a full printable recipe visit  BakeItWithLove.com

Get The Full Recipe!