Dutch Oven Pot Roast Recipe

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.

Ingredients

Instructions

Notes

Nutrition