Dutch Oven Boneless Rib Roast and Vegetables

Name: Dutch Oven Boneless Rib Roast and Vegetables
Prep time: 15 min
Cook time: 180 min
Yield: 6, 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion (sliced); ½ tablespoon balsamic vinegar; 1 tablespoon Worcestershire; ½ cup beef broth; 3 pound rib roast (rib eye); 5-6 peeled garlic cloves (optional); 2 carrots (sliced inch thick); 10-12 baby potatoes (whole); 1 small red yam (slice thick)

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An uncomplicated and flavorful roast perfect for a Sunday dinner and cold roast beef sandwiches the next day.Average Cost with Boneless Rib Eye: $34.78 recipe / $5.82 servingAverage Cost with Boneless Chuck Roast $19.78 recipe / $3.29 serving

By: Aweekendcook (via Aweekendcook)

Original Publish: Nov 17, 2019

Last Updated: Mar 3, 2026

Prep: 15 mins

Cook: 180 mins

Yields: 6, 6 servings

Nutrition Facts

746 kcalCalories

41 gProtein

16 gCarbs

58 gFat

Instructions

Preheat oven to 300 degrees
Place roast on a shallow baking sheet and sprinkle salt, pepper, and Worcestershire sauce, and set aside while you prepare the vegetables.
In a large bowl toss the potatoes, carrots, garlic, and yam with the balsamic vinegar and 1 tablespoon of olive oil and set aside.
Heat 1 tablespoon of olive oil in a 5-quart oval dutch oven. Transfer roast to 5 Quart Dutch Oven and brown roast on all sides, ending with the fat side facing up.

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Dutch Oven Boneless Rib Roast and Vegetables

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