Dutch Oven Pot Roast Recipe
This melt-in-your-mouth Dutch Oven Pot Roast is made by slowly braising potatoes, carrots, and beef in a mouthwatering combination of red wine, fresh herbs, beef broth, and fatty beef drippings. Easy to make, this classic Sunday pot roast is a true one-pot meal and the perfect comfort food.
Servings: 5 servings
Calories: 680kcal
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon salt - plus more for seasoning the roast
- 1 teaspoon ground black pepper - plus more for seasoning the roast
- 2 tablespoon vegetable oil
- 2 medium onions - peeled and quartered
- 3 large carrots - about a ½-pound, peeled and cut into 1-inch pieces
- 3 cloves garlic - peeled and sliced
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cups beef broth
- 1 cup dry red wine - like a Cabernet Sauvignon or Pinot Noir
- 1 pound Yukon Gold potatoes - scrubbed clean and cut into 1-inch pieces
Instructions
- Pat the chuck roast dry with paper towels and season it generously with salt and black pepper on both sides. Set aside.
- Heat a large 7-8 quart Dutch oven over medium-high heat. Add the vegetable oil. Once the oil is hot, carefully place the seasoned roast in the Dutch oven.
- Sear the roast for 6-8 minutes on each side, undisturbed, or until a beautiful golden brown crust forms. Remove the roast from the pot and set it aside on a clean plate.
- Preheat your oven to 325 degrees Fahrenheit.
- Return the Dutch oven to medium heat. Add the onions and carrots to the pot and sauté for about 5 minutes, or until they start to soften a little (if necessary, deglaze the brown bits stuck on the bottom of the pan that are leftover from searing the beef with a splash of wine, beef broth, or water).
- Next, add the salt, black pepper, garlic, fresh thyme, and fresh rosemary, and pour in the beef broth and red wine. Gently stir to combine and bring to a simmer. Allow the liquid and vegetables to simmer for 5 minutes.
- Remove from heat and carefully place the seared chuck roast on top of the vegetables (the roast should not be completely submerged in liquid). Cover the Dutch oven with a lid (or cover it tightly with aluminum foil) and transfer it to the preheated oven.
- Cook the roast for 2½ hours then carefully remove the lid and add the potatoes to the pot. Cover and continue to cook for an additional 30-60 minutes, or until the potatoes are fork tender and the beef falls apart when you shred it with a fork. Serve immediately.
- To thicken the juices/sauce (optional): After the pot roast has been cooked and removed from the oven, carefully remove the beef and veggies from the pot to a clean serving platter (the beef will fall apart a little, but that's ok). Mix together a cornstarch slurry of 1 tablespoon cornstarch with 1 tablespoon of cold water. With the Dutch oven set over medium-low heat, stir the slurry into the pot with the remaining juices whisking well.
Notes
- Substitute for red wine: If you prefer not to cook with wine, simply replace it with one cup of beef broth.
- Leftovers: Keep leftovers stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 680kcal | Carbohydrates: 23g | Protein: 56g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 188mg | Sodium: 1057mg | Potassium: 1441mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1321IU | Vitamin C: 23mg | Calcium: 85mg | Iron: 7mg
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