4️⃣ Add Roast and Vegetables:
Return the seared roast to the Dutch oven, nestling it into the braising liquid.
Add the baby potatoes, carrots, and pearl onions around the roast.
5️⃣ Slow-Cook:
Cover the Dutch oven with its lid and transfer to a preheated oven at 325°F (165°C). Cook for 3-4 hours, or until the roast is fork-tender. Check halfway through and add more broth if needed.
6️⃣ Serve:
Remove the bay leaves before serving.
Slice the pot roast and serve it with the tender vegetables, spooning the rich braising liquid over the top. Garnish with fresh parsley for added brightness.
Prep Time: 15 min | Cook Time: 3-4 hrs | Total Time: ~4 hrs
Calories per Serving: ~500 | Servings: 6
4️⃣ Add Roast and Vegetables:
Return the seared roast to the Dutch oven, nestling it into the braising liquid.
Add the baby potatoes, carrots, and pearl onions around the roast.
5️⃣ Slow-Cook:
Cover the Dutch oven with its lid and transfer to a preheated oven at 325°F (165°C). Cook for 3-4 hours, or until the roast is fork-tender. Check halfway through and add more broth if needed.
6️⃣ Serve:
Remove the bay leaves before serving.
Slice the pot roast and serve it with the tender vegetables, spooning the rich braising liquid over the top. Garnish with fresh parsley for added brightness.
Prep Time: 15 min | Cook Time: 3-4 hrs | Total Time: ~4 hrs
Calories per Serving: ~500 | Servings: 6
