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.
I have listed many versions of the pot roast, and now I have added another: Kalamata Olive and Sun Dried Tomato Pot Roast. It’s a great Italian twist on this classic dish.
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.”
My hubby will be credited to finding the recipe in his Scouting Magazine. He left the magazine open to the recipe and left it on the counter for me.
“Honey, this looks so good! We have 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
- 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
1. Season roast 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.
2. Turn meat over and brown other side, another 5 minutes.
3. Pour beef broth over all over the browned roast. Evenly sprinkle brown sugar, spices, garlic, sun dried tomatoes and olives over the roast.
4. Cover and cook in the oven at 275ºF for 3 hours, or until meat is fork tender. During last hour of cooking add frozen pearl onions. Season to taste and serve.
5. 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 use a hearty bread or herbed bread to go with it.
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.
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.
- 3 ½ lb beef chuck roast
- 1 tsp salt
- 1 tsp ground black pepper
- 1 TBS extra virgin olive oil
- ¾ cup low-sodium beef broth
- ¼ cup light brown sugar
- 1 ½ tsp dried oregano
- 1 tsp dried basil
- 1 tsp 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
- 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.
Serving Suggestions: Serve with polenta (fried polenta pictured above), rice, buttered noodles or with some hearty bread.
Cooking Tips: You can also prepare this over a campfire.You will need a 12-inch cast iron Dutch oven with 13 hot coals on top and 7 coals on the bottom. Cook for 3-5 hours.
Serving Size:1 bowl
Amount Per Serving: Calories: 552Total Fat: 35gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 165mgSodium: 561mgCarbohydrates: 11gFiber: 1gSugar: 7gProtein: 50g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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