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Dutch Oven Pot Roast

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Equipment

  • cast iron dutch oven

Ingredients
  

  • 3 1/2 pounds beef chuck roast
  • generous sprinkling of salt, black pepper, & garlic powder (separate or SPG seasoning)
  • 1/2 cup flour
  • 3-4 tbsp vegetable oil (for searing)
  • 1 med onion sliced
  • 2 cloves fresh garlic (peeled, roughly chopped)
  • 1 tbsp tomato paste
  • 3 cups water (beef/chicken broth if available)
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 2-3 large potatoes (peeled, chunks)
  • 2-3 large carrots (peeled, chunks)
  • 2-3 pieces celery (chunks)

Instructions
 

  • Generously season all the sides of the chuck roast with salt, black pepper, and garlic powder.
  • Coat all the sides of the chuck roast with flour.
  • Heat up the cast iron Dutch Oven then add the vegetable oil. Sear one side of the beef for 2-3 minute or so. Flip then sear the other side. Sear the sides as well.
  • In a measuring cup, mix together water(or beef/chicken broth), Worcestershire, salt, Italian seasoning, garlic powder, and chili powder.
  • Once all the sides are seared, transfer the meat into a sheet pan.
  • Add the sliced onions into the pot. Stir, cover, and cook for a minute or two.
  • Stir in the chopped fresh garlic.
  • Stir in the tomato paste. Gently scraping the bottom of the pan while stirring.
  • Then add the liquid mixture.
  • Stir everything together.
  • Place the chuck roast back into the pot.
  • Place the the cast iron Dutch Oven into the preheated oven, 375°, to cook for 2 1/2 hours.
  • While the chuck roast is cooking, prepare the potatoes, carrots, and celery.
  • After 2 1/2 hours, take out the pot from the oven. Don't forget to wear oven mitts to protect your hands.
  • Ladle some of the sauce on top of the beef to hydrate it. It looks good already!😍
  • Add the potatoes, carrots, and celery into the pot.
  • Cover it back up then place it back(wearing oven mitts) into the oven to cook for another hour.
  • After 1 hour, take the pot out(wearing oven mitts) of the oven. Transfer the pot roast and veggies into a serving platter.
  • VOILA! Make sure to ladle the sauce from the pan into the platter for an added coating to the meat and veggies.