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Recipes Nugget Markets Signature Recipes

Bottom Round Dutch Oven Pot Roast

Prep time
20 minutes PT20M
Cook time
8 hours PT8H
Yield
12 servings
Difficulty
2 out of 5 on the difficulty scale

Ingredients

  • 4.5 lbs. bottom round roast
  • 2 tsp. kosher salt
  • 2 tsp. black pepper
  • 2 tbsp. olive oil
  • 1 bay leaf
  • 3 cups beef broth
  • 1.5 lbs. Yukon Gold potatoes
  • 8 oz. button mushrooms
  • 3 celery stalks
  • 1 yellow onion
  • 12 oz. baby carrots

Preparation

1. Season roast with salt and pepper.

2. Heat dutch oven over medium-high heat and add olive oil.

3. Sear roast on all sides until golden brown.

4. Add bay leaf and beef broth to dutch oven and bring to a simmer.

5. Cover and simmer for 3 hours.

6. While roast is cooking, cut potatoes and mushrooms in half and set aside.

7. Cut celery stalks and onion into 3-inch pieces and set aside.

8. After the roast has cooked for 3 hours, add vegetables and set to low heat.

9. Cook an additional 5 hours, remove bay leaf and serve.