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Dutch-Oven Pot Roast

Dutch-Oven Pot Roast
  • Prep 50 min
  • Total 2 hr 20 min
  • Servings 6

Most pot roasts spend hours in the oven, but this comfort classic stays on the stovetop and gets meltingly tender in a fraction of the time. ...MORE+ LESS-

Ingredients

2
tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
2
tablespoons soy sauce
1
tablespoon packed brown sugar
1
cup Progresso™ beef flavored broth (from 32-oz carton)
2- to 3-lb boneless beef chuck roast, trimmed and cut into 2- to 3-inch pieces
1
tablespoon Montreal steak grill seasoning
1/2
teaspoon salt
2
tablespoons vegetable oil
1
medium onion, thinly sliced (2 cups)
12
unpeeled baby red potatoes (1 1/2 lb)
4
medium carrots, peeled and cut in 1 1/2-inch pieces
1
tablespoon chopped fresh Italian (flat-leaf) parsley
1
teaspoon chopped fresh thyme leaves

Steps

Hide Images
  • 1
    In large bowl, mix tomato paste, soy sauce and brown sugar. Stir in broth; set aside.
  • 2
    Rub beef with grill seasoning and salt. In 5-quart Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Cook beef in oil 2 to 3 minutes on four sides or until browned. Transfer beef to plate. Add remaining 1 tablespoon oil, then add onion. Cook 2 to 3 minutes, stirring constantly, until softened. Add potatoes, carrots and beef.
  • 3
    Pour broth mixture over beef mixture. Heat to boiling. Cover; reduce heat to medium-low. Simmer 1 hour to 1 hour 30 minutes or until potatoes are tender. Remove potatoes to plate; cover tightly with foil. Increase heat to medium-high; uncover Dutch oven. Cook 8 to 12 minutes, stirring frequently, until sauce thickens.
  • 4
    Serve beef with potatoes, carrots and sauce. Top with parsley and thyme.

Expert Tips

  • Leftover beef and sauce make an excellent pulled beef sandwich for lunch the next day.
  • Two- to three-inch fingerling potatoes make a fun substitute for the baby red potatoes.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
7g
35%
Trans Fat
1/2g
Cholesterol
80mg
27%
Sodium
1110mg
46%
Potassium
1180mg
34%
Total Carbohydrate
30g
10%
Dietary Fiber
4g
17%
Sugars
7g
Protein
31g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Whether or not searing the meat before slow cooking is a necessary step has been a long-standing debate, and while it may not be necessary, it’s definitely worth the extra effort. No matter where you stand on the issue, there is an undeniable savory flavor that comes from searing your meat before slow cooking. Try it once and we promise you’ll never be tempted to overlook this additional step ever again, whether you’re making pot roast, beef stew or any other Dutch Oven recipe.

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