Creamy Dutch Oven Chuck Roast
A 6-ingredient low-carb comfort favorite
This dish is the ultimate in cozy, no-stress cooking. Simply season a chuck roast, pour heavy cream over it, toss in a few pantry basics, and let the Dutch oven handle the rest. As it slowly cooks, the cream turns into a rich, flavorful sauce that tastes like you spent hours in the kitchen—even though most of the work happens in the oven. It’s classic comfort food with a low-carb spin, and it’s guaranteed to impress anyone at the table.
Serve it over cauliflower mash, sautéed green beans, or roasted broccoli to keep things low carb while soaking up the creamy sauce. A fresh salad with a light vinaigrette helps balance the richness. For those not watching carbs, mashed potatoes or buttered egg noodles make perfect companions. Pair it with a chilled white wine or lemon-infused sparkling water for a refreshing contrast.
Creamy Dutch Oven Chuck Roast
Ingredients
- 3–3.5 lb boneless beef chuck roast
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning (or oregano)
- 2 tbsp olive oil
- 2 cups heavy cream
Directions
- Preheat oven: Set to 325°F (165°C). Heat a 5–6 quart Dutch oven over medium-high on the stovetop.
- Season the roast: Pat dry, then evenly coat with salt, pepper, garlic powder, and seasoning, pressing gently into the surface.
- Sear: Add olive oil to the hot pot. Once heated, sear the roast for 3–4 minutes per side until a deep brown crust forms.
- Add cream: Remove from heat and pour heavy cream over and around the roast until mostly covered.
- Braise: Cover and place in the oven. Cook for 2.5–3 hours, or until fork-tender (larger cuts may need up to 3.5 hours).
- Shred and mix: Take out of the oven, shred the meat in the pot, and stir it into the sauce. Adjust seasoning if needed.
- Optional step: Simmer uncovered on the stovetop for 5–10 minutes if you want a thicker sauce.
- Serve: Dish up hot with plenty of sauce over your favorite sides.
