So… our slow cooker died recently, which was indeed a tragedy, but also the perfect excuse to dust off our Dutch Oven we’d purchased awhile back. Slow-roasting something in the oven is just slightly different from using a countertop slow cooker, so I thought I’d share our favorite Dutch Oven Pot Roast recipe with you. Now you have a variety ways to cook pot roast under your belt!

We discovered this recipe from the well-known Pioneer Woman. Thank you, Ree!

Ingredients:

• 1 whole Chuck Roast (grass-fed beef is always recommended!)
• Cooking Oil of your choice – enough to coat the pan (we used bacon grease)
• 2 Whole Onions, halved
• Sea Salt, to taste
• Fresh Ground Black Pepper, to taste
• 1 Cup Beef Broth
• an additional 3 Cups Beef Broth
• 3 sprigs fresh Thyme
• 3 sprigs fresh Rosemary

Instructions:

• Choose a nicely marbled piece of meat for maximum flavor.
• Preheat your oven to 275.
• Generously salt and pepper your Chuck Roast on all sides. Don’t be shy.
• Heat your Dutch Oven (an oven-safe & stovetop-safe large pot) to medium-high heat. Once heated, add your cooking oil (about 3 tablespoons or so).
• Add your halved onions and brown them on each side for 1-2 minutes per side.
• Remove your onions from the pot and set aside. Add more cooking grease if needed.
• Add your salted, peppered roast to the pan and brown on all sides – again, 1-2 minutes per side.
• Keeping the heat on, remove the roast from the pan and set it aside.
• Add 1 cup of the beef broth (you can also use red wine, if you’d like) to deglaze the pan. Use a wooden spoon or whisk to scrape the meat and onion bits off that are stuck to the bottom (these will add awesome flavor to your roast!).
• Turn the stovetop heat off.  Add the roast back to the pan, and add enough beef broth to cover the meat about halfway (this is about 3 more cups of beef broth for a 2.5-3lb roast).
• Add the browned onion halves and sprigs of thyme and rosemary to the pot.
• Place the lid on the pot, and roast in the oven for 3 hours (for a 3lb roast). Roast around 4 hours for a 4-5lb roast.
• Serve. Eat. Enjoy!

CLICK HERE FOR A PRINTABLE RECIPE FOR DUTCH OVEN POT ROAST!