Hearty Dutch Oven Pot Roast
This comforting pot roast recipe combines tender boneless chuck short rib with a medley of fresh vegetables, including onion, kale, celery, carrots, potatoes, and bell pepper. Infused with the aromatic flavors of thyme and paprika, this dish is perfect for a cozy family dinner. Let it simmer in your Dutch oven for hours, creating a savory, melt-in-your-mouth experience.
ingredients
- 3 lbs boneless chuck short rib, cut into pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 bell pepper, diced
- 4 medium potatoes, peeled and quartered
- 4 cups kale, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 tablespoon paprika
- Salt and pepper, to taste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
steps
- 1.
Preheat your oven to 325°F (160°C).
- 2.
In a large Dutch oven, heat olive oil over medium-high heat.
- 3.
Season the chuck short rib pieces with salt and pepper, then brown them in the Dutch oven for about 5-7 minutes, turning occasionally. Remove and set aside.
- 4.
In the same pot, add the diced onion, carrots, celery, and bell pepper. Sauté for 5-6 minutes until softened.
- 5.
Stir in the minced garlic, thyme, paprika, and cook for an additional minute.
- 6.
Return the browned meat to the pot, add potatoes, kale, beef broth, and Worcestershire sauce. Stir gently to combine.
- 7.
Bring the mixture to a simmer, cover the Dutch oven, and transfer it to the preheated oven.
- 8.
Cook for 2.5 to 3 hours, or until the meat is fork-tender and the flavors have melded.
- 9.
Remove from the oven, let rest for 10 minutes, then serve warm. Enjoy your comforting meal!
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