One Pot Dutch Oven Roast with Carrots and Potatoes

Ingredients

• 3–4 lb Elkins Cattle Co. chuck roast (can use any type of beef roast)
• 2 tbsp beef tallow or olive oil
• 4–5 large carrots, cut into chunks
• 4–5 medium potatoes, quartered
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 3 cups beef bone broth
• 2 tbsp Worcestershire sauce
• 2 tsp salt (adjust to taste)
• 1 tsp black pepper
• 3–4 sprigs fresh thyme (or 1 tsp dried)
• 2 bay leaves

Directions

1. Preheat oven to 325°F.
2. Sear the roast – Heat Dutch oven over medium-high with beef tallow. Season roast generously with salt and pepper, then sear 4–5 minutes per side until browned. Remove and set aside.
3. Build the base – Add onion and carrots to the pot, sauté 3–4 minutes. Stir in garlic until fragrant.
4. Deglaze – Pour in Worcestershire and 1 cup bone broth, scraping up browned bits.
5. Layer it in – Return roast to the pot. Surround with potatoes and remaining carrots. Pour in rest of bone broth until roast is halfway submerged. Add thyme and bay leaves.
6. Slow roast – Cover with lid, transfer to oven, and cook 3–4 hours until fork-tender.
7. Serve – Remove roast bones, bay leaves, and thyme stems. Taste broth, adjust seasoning. Serve roast and vegetables with broth ladled over the top.

ECC's Optional Upgrades

• Add 1 cup of red wine when deglazing for a richer flavor.
• Stir in 1 tbsp tomato paste before adding broth for extra depth.
• Toss in parsnips or turnips with the potatoes for variety.