Slow-roasted Melting Pot Roast Recipe

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Slow-Roasted Melting Pot Roast

Donna Farley


This roast is so tender and flavorful. It is a simple dish that always keeps people wanting more. There is something about a dutch oven that turns a chuck roast into the best of dinners.

I serve with steamed vegetables and mashed potatoes.

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★★★★★ 1 vote
20 Min
2 Hr


2 Tbsp
vegetable oil
2 1/2 lb
boneless beef chuck roast, trimmed and patted dry
salt and pepper to taste
1 large
yellow onion, peeled, halved and cut into thin slices
3 clove
garlic, large cloves, peeled
1 c
1/2 c
heavy cream


1heat the oven to 350° F.
2In a 5-6 quart Dutch oven add the oil and heat over medium heat. Sear the meat on all sides. Sprinkle with salt and pepper.
3Add the onions, garlic cloves, and water. Cover and bake for 2 hours.
4hours. Remove the roast and add the cream to the onions and pan juices, and cook for 2-3 minutes. Spoon the sauce over the sliced roast.

About this Recipe

Course/Dish: Beef, Roasts