Dutch Oven Recipe

5 from 1 vote

Easy dutch oven recipe with chicken, beef, pork, vegetables and even dessert. This dutch oven beef recipe turns out tender into pulled beef with gravy.

Prep Time10

Cook Time3 30

Course: Entree, Main Course

Cuisine: American

Keyword: beef, chuck roast, dutch oven, recipes, roast

Servings:

Author: Justine

Equipment

1 dutch oven

Ingredients

3 lb roast
1 onion sliced
3 tbsp olive oil
3 carrots peeled and chopped
1 c red wine or beef broth
3 c broth beef is best
salt and pepper to sprinkle on outside
3 tbsp cornstarch to thicken drippings into gravy

Instructions

Add olive oil into dutch oven on the stovetop over medium heat. Add onions and chunks of carrots. Brown and soften them over heat. Preheat oven to 275 F now.
Dry outside of roast with paper towels and then season all sides generously with salt and pepper. Can add some garlic salt too if I have it on hand. Remove veggies and put aside.
Add a bit more olive oil into the pot and add your meat to sear on all sides. Remove and then pour in red wine or liquid of your choice and scrape bottom to deglaze pot. Put roast and veggies back in.
Pour in beef broth so it covers half of roast. Sprinkle on seasonings of choice on meat and vegetables and close lid. Put into oven for 3-4 hours depending on weight and thickness.
3.5 hours generally will get it tender. Check after 3 hrs. When it is fork tender remove, if you want to shred meat cook a bit longer. Take meat out and let rest on a cutting board for 10 minutes before slicing or shredding.
Remove veggies with a slotted spoon and put aside. Set dutch oven on burner on medium/high heat. Take out 1 c. of your hot liquid and when it is bubbling whisk in 3 tbsp cornstarch to thicken.

Nutrition