This Dutch Oven Pot Roast with Kalamata Olive and Sun Dried Tomato is a great Italian twist to the classic family pot roast that can easily be made at home or in a Dutch oven over a campfire.
Find more of my cast iron campfire Dutch oven recipes.
Pot roast is one of those classic family dinners. And why not? It’s easy to make, can be made in the slow cooker or in a Dutch oven. It’s also a very inexpensive cut of meat whether on sale or not.
My favorite way to make it is my braised chuck roast recipe. It took a few years and lots of lots of trials to get it perfect!
And now, I found another keeper that provides a great Italian twist on this classic dish.
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Why you have to make this recipe
Many pot roast recipes have a boring brown sauce and have bland flavor. No wonder people cringe when they hear the words “pot roast.”
Then we found this recipe in my boys’ Scouting Magazine. When I read it, I knew we had to try it!
This is a tasty and easy meal to make over the coals while camping with your cast iron Dutch oven. You can also make it in your fancy Dutch oven in your own kitchen.
It is a delicious meal full of my favorite flavors coming from yummy Kalamata olives, sun dried tomatoes, pearl onions and Italian herbs.
Ingredients you need
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- Beef chuck roast: My favorite cut of meat to use in pot roast is the chuck roast. It becomes fall apart tender after it is slow cooked.
- Garlic: If you do not have fresh garlic, you can substitute with ½ teaspoon of garlic powder
- Sun dried tomatoes: You can use sun dried tomatoes packed in oil or without oil. If with oil, just pat dry with some paper towels before adding to your stew.
- Kalamata olives: Kalamata olives have a distinct flavor, so do not substitute with bland black mission olives. You can use Italian or Greek green olives.
- Pearl onions: When I add pearl onions to a dish, I prefer using frozen pearl onions. It is so much more convenient to use than to peel a bunch of fresh pearl onions. Both can be used in this dish.
- Pantry staples: beef broth, oil, salt, black pepper, dried oregano, dried basil, Italian seasoning, light brown sugar
Step-by-step directions
- Brown the meat. Season roast with salt and pepper. Heat a large dutch oven with olive oil. When is hot, add roast and brown both sides.
- Add broth. Pour beef broth over all over the browned roast. Evenly sprinkle brown sugar, spices, garlic, sun dried tomatoes and olives over the roast.
- Simmer. Cover and cook in the oven at 275ºF for 3 hours, or until meat is fork tender.
- Add onions. During last hour of cooking add frozen pearl onions. Season to taste and serve.
Expert Tips and Recipe FAQS
You can easily make this in a cast iron Dutch oven while camping, too. Once the roast is browned, place 13 hot coals on top and 7 coals on the bottom of a 12-inch cast iron Dutch oven. Cook for 3-5 hours.
I served it with crispy medallions of pan fried polenta. It was my first time using polenta and the kids really liked them. You could also serve with a hearty bread or some pasta.
Also try my Instant Pot Beef Bourguignon or my Oxtail Bourguignon. Both can be easily adapted and cooked in a Dutch oven.
Storing/Freezing Instructions
TO STORE: If you are home, you can store any leftover chili in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer cooled leftovers to a resealable bag or freezer safe container and freeze for up to 4 months.
Yes! After browning your roast and added the remaining ingredients, cook on low heat for 4-5 hours. For the last hour, add the pearl onions.
Yes! Once the meat is browned and the remaining ingredients added, secure the lid and press the MANUAL button, select HIGH, and set the time to 35 minutes with 10 minute natural release. Make sure the steam release handle is in the sealing position. Set to SAUTÉ, add the pearl onions and cook for 10 minutes.
Dutch Oven Kalamata Olive and Sundried Tomato Pot Roast
Ingredients
- 3 ½ lb beef chuck roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- ¾ cup low-sodium beef broth
- ¼ cup light brown sugar
- 1 ½ teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 minced garlic clove
- ½ cup sun dried tomatoes packed in oil, cut in thin slices
- ½ cup kalamata olives pitted and quartered
- 1 cup frozen pearl onions
Instructions
- Preheat the oven to 275º F.
- Season beef with salt and pepper.
- Heat a large Dutch oven over medium-high heat and add olive oil.
- When is hot, add roast and cook until browned, about 5 minutes.
- Turn meat over and brown other side, another 5 minutes.
- Pour beef broth over all over the browned roast.
- Evenly sprinkle brown sugar, spices, garlic, sun dried tomatoes and olives over the roast.
- Cover and cook in the oven for 3 hours, or until meat is fork tender.
- During last hour of cooking add frozen pearl onions.
- Season to taste and serve.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
