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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the chuck roast dry with paper towels. Season both sides with salt and black pepper.

Step 3

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.

Step 4

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.

Step 5

Pour in the beef broth and soy sauce, scraping the bottom of the pot to deglaze and incorporate any browned bits.

Step 6

Stir in the pineapple chunks, ginger, and brown sugar, mixing well.

Step 7

Return the seared roast to the Dutch oven. Add the carrots, bell pepper, and potatoes around the meat.

Step 8

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.

Step 9

Carefully remove the Dutch oven from the oven. Transfer the roast and vegetables to a serving platter, leaving the liquid in the pot.

Step 10

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.

Step 11

Serve the pot roast and vegetables with the gravy drizzled on top.

Nutrition Facts

Serving size	(3584.4g)

Amount per serving	% Daily Value*
Calories	4831.6

Total Fat 303.7g	0%
Saturated Fat 114.0g	0%
Polyunsaturated Fat 3.1g
Cholesterol 1020.6mg	0%
Sodium 14431.7mg	0%
Total Carbohydrate 250.6g	0%
Dietary Fiber 28.1g	0%
Total Sugars 52.3g
Protein 296.4g	0%

Vitamin D 0IU	0%
Calcium 488.7mg	0%
Iron 47.1mg	0%
Potassium 9811.2mg	0%

*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.

Source of Calories

Fat: 55.5%

Protein: 24.1%

Carbs: 20.4%