11 Comforting Dutch Oven Recipes You Need to Try This Fall

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Pot Roast with Vegetables

This classic pot roast is a comforting and hearty meal, featuring tender beef cooked with carrots, potatoes, and onions in a savory broth. This pot roast is a satisfying and flavorful meal that's sure to satisfy your family and your guests this fall, with the Dutch oven ensuring that every bite is tender and delicious.

Ingredients (for 6-8 servings):

• 3-4 lb beef chuck roast
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks
• 2 cups beef broth
• 1 cup red wine (optional, can replace with additional beef broth)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F. Season the beef chuck roast generously with salt and pepper.
2. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 min. per side. Remove the roast and set aside.
3. In the same Dutch oven, add diced onions and garlic, and sauté for 2-3 min. until softened.
4. Stir in the tomato paste and cook for 1 min. Add the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot.
5. Return the roast to the Dutch oven, then add the carrots, potatoes, thyme, and rosemary.
6. Cover and transfer to the oven. Bake for 3-4 hours, or until the meat is fork-tender and the vegetables are cooked through.
7. Remove the roast from the Dutch oven and let it rest for 10 min. before slicing. Serve with the vegetables and pan juices.