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Dutch-Oven Pot Roast

Name: Dutch-Oven Pot Roast
Prep time: 50 min
Total time: 2 h 20 min
Yield: 6
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

27 Ratings

6 Comments

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-

By Tablespoon Kitchens

Updated January 10, 2018

Make with

Old El Paso

Ingredients

tablespoons Muir Glen™ organic tomato paste (from 6-oz can)

tablespoons soy sauce

tablespoon packed brown sugar

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

tablespoon Montreal steak grill seasoning

1/2

teaspoon salt

tablespoons vegetable oil

medium onion, thinly sliced (2 cups)

unpeeled baby red potatoes (1 1/2 lb)

medium carrots, peeled and cut in 1 1/2-inch pieces

tablespoon chopped fresh Italian (flat-leaf) parsley

teaspoon chopped fresh thyme leaves

Steps

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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

*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.