Dutch Oven Hawaiian Pot Roast
Experience a taste of the tropics with this flavorful Dutch Oven Hawaiian Pot Roast, a fusion of comfort food and island-inspired ingredients. Tender beef chuck roast is seared to golden perfection, then slow-braised in a rich blend of soy sauce, beef broth, and sweet pineapple chunks, infusing every bite with a perfect balance of savory and sweet. Aromatic ginger and a touch of brown sugar heighten the tropical notes, while hearty carrots, potatoes, and bell peppers complete this satisfying one-pot meal. Serve it with its luscious, thickened gravy for the ultimate crowd-pleasing dish. Perfect for weekend dinners or special gatherings, this recipe is sure to bring warmth and sunshine to your table.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup soy sauce
- 1 can (20 ounces) pineapple chunks in juice, drained
- 4 medium carrots, peeled and cut into chunks
- 1 red bell pepper, sliced
- 4 medium potatoes, peeled and cut into large chunks
- 1 teaspoon ginger, grated
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (163°C).
Pat the chuck roast dry with paper towels. Season both sides with salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Remove the roast from the Dutch oven and set aside.
Lower the heat to medium and add the chopped onion to the Dutch oven. Sauté for 3-4 minutes until translucent, then add the minced garlic and cook for an additional minute.
Pour in the beef broth and soy sauce, scraping the bottom of the pot to deglaze and incorporate any browned bits.
Stir in the pineapple chunks, ginger, and brown sugar, mixing well.
Return the seared roast to the Dutch oven. Add the carrots, bell pepper, and potatoes around the meat.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3 to 3.5 hours, or until the meat is fork-tender.
Carefully remove the Dutch oven from the oven. Transfer the roast and vegetables to a serving platter, leaving the liquid in the pot.
Place the Dutch oven over medium heat on the stovetop. In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the simmering liquid to thicken it into a gravy.
Serve the pot roast and vegetables with the gravy drizzled on top.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 2337 mg | 102% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 20.6 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1645 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
