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Dutch Oven Chuck Roast

Dutch Oven Chuck Roast

Melt in your mouth tender with a silky finish. This slow cooked Chuck Roast served over Tallutos Fettuccini will warm the soul. 



  • 1 3-4lb Triple C Bone - in or Boneless Chuck Roast
  • 1/2 C. flour 
  • 2 carrots cut in 2" pieces 
  • 1 onion, diced 
  • 1 C. russet potatoes 
  • 1/2 C. shiitake mushrooms 
  • 1/2 C. red wine 
  • 1 1/2 C. beef broth 
  • 4 garlic cloves, smashed 
  • 3 bay leaves
  • A Generous amount of Fresh Thyme 
  • Salt & pepper to taste
  • 2 tbs butter 
  • 2 tbs olive oil 


  • Warm up olive oil and butter in your dutch oven 
  • Pat your Triple C Chuck Roast with a paper towel to remove excess moisture
  • Coat whole Chuck Roast with flour and brown on each side ( about 4-5 minutes a side) 
  • Set roast aside 
  • Using same dutch oven, add one cup of beef broth
  • Add carrots + onion + garlic and stir for about 10 minutes 
  • Place chuck roast on top of the vegetables 
  • Add red wine + thyme + broth + bay leaves 
  • Bake on 275° for about 2 hours 
  • Add potatoes and bake for another 1 - 1.5 hours. 

Serve over Fettuccini and get cozy. This is a winter favorite & feeds a crowd. Be sure to let me know what you think in the reviews!

made with love, 

by Corie 

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