Dutch Oven Pot Roast (Slow Cooker)

What You'll Need:

Beef Chuck Roast Kosher Salt Freshly Ground Black Pepper All-Purpose Flour Olive Oil Sweet Onions Carrots Garlic Cloves Tomato Paste Beef Broth Fresh or Dried Rosemary Fresh or Dried Thyme Yukon Gold Potatoes

Generously season the chuck roast with coarse kosher salt and black pepper. The salt will help develop that wonderful crust and this is a large piece of meat, so be liberal with your seasoning.

Spread a small amount of flour on a large plate or pan and lay the roast on top of it, turning to coat all sides, then shaking off any excess flour. This thin dusting of flour helps develop the crust as well and protects the meat while searing.

Heat a little oil in a large Dutch oven until hot, then place the meat in it and sear without moving until it's browned on the bottom. Turn the meat to sear on the other side. Sear the edges of the roast also by holding it with tongs. Transfer to a plate and set aside.

Add the remaining oil to the Dutch oven along with the onions. Saute for 5 minutes until they start to soften and get a little browned in places. You may want to reduce the heat slightly if the onions start to burn around the edges.

Add the carrots and garlic to the pot, stirring occasionally, for another 1-2 minutes.

Season the vegetables with the remaining salt and pepper, then add the tomato paste. Stir until the tomato paste is evenly dispersed.

Add 1 cup beef broth to the vegetables and continue to cook. Using a wooden spoon, scrape up any browned bits from the bottom. Return the seared chuck roast to the pot and add the remaining beef broth. Lay a few sprigs of rosemary and thyme on top.

Cover with a lid and transfer the Dutch Oven to a 300°F oven to cook for 2 to 3 hours, depending on the size of roast.

Remove the lid and add the potatoes to the Dutch oven. Place the lid back on and roast for 1 more hour until the veggies are tender and the roast falls apart when forked.

The extra steps of searing your chuck roast and veggies before slow roasting in the oven makes a big difference in this hearty, homey meal.

My mother-in-law makes the best Pot Roast! The succulent roasted beef is always fork-tender while the vegetables soak up the savory broth that gets turned into a simple brown gravy to pour over the meat, if you're into that sort of thing. Which you should be, because it's delicious!

Browse hundreds of incredible and delicious comfort food recipes perfect for families big and small. From appetizers to entrees to desserts, find a new favorite recipe to please even the pickiest member of your family!

Here at House of Nash Eats, you’ll find modern comfort food recipes.