Ingredients (~8 servings)
- 4 1/2 lbs beef chuck roast (boneless)
- 2 tsp Diamond Crystal kosher salt, plus more to taste
- 1 1/2 tsp ground black pepper
- 3 Tbsp olive oil
- 3 large yellow onions, peeled and sliced
- 8 cloves garlic, minced
- 3 Tbsp tomato paste
- 1 1/2 cups red wine (or beef broth)
- 3 to 4 cups beef broth, plus more as needed
- 1 Tbsp Worcestershire sauce
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 bay leaves, dried
- 1 1/2 lbs baby carrots
- 2 lbs baby yellow potatoes
- Chopped Italian parsley for garnish (optional)
Season and Sear the Chuck Roast
Preheat your oven to 300F.
Pat the roast dry and season generously with the 2 tsp salt and 1 1/2 tsp black pepper on all sides.
Heat the olive oil in a large 7-8 quart Dutch oven over medium-high heat. Once the oil shimmers, sear the roast on each side until deeply golden brown, ~5-6 minutes per side.
Let the meat sear undisturbed – don’t move it around. You’ll know it’s ready to flip when it releases easily from the bottom of the pot.
Remove the seared roast and set aside on a plate. Don’t wipe the pot clean; all those brown bits are flavor.
Build the Braising Base
Reduce the heat to medium and add the sliced onions to the same pot. Sauté until they start to brown and soften, ~4-5 minutes.
The onions will release moisture that helps deglaze those brown bits from the bottom. Use a wooden spoon to scrape up anything stuck.
Add the minced garlic and cook for another minute until fragrant.
Pour in the red wine and quickly scrape up any remaining brown bits from the bottom and sides of the pot. Let it bubble for ~30 seconds.
Add Liquids and Aromatics
Stir in 3 cups of beef broth, the Worcestershire sauce, tomato paste, thyme sprigs, rosemary sprigs, and bay leaves.
Bring everything to a low boil, then nestle the seared roast back into the pot along with any accumulated juices.
The liquid should come about halfway up the sides of the roast. If it doesn’t, add more beef broth until it does.
Braise in the Oven
Cover the Dutch oven securely with its lid and slide it into the 300F oven.
Cook for 1 1/2 hours undisturbed.
Add Vegetables and Finish Cooking
Remove the pot from the oven and add the baby carrots and potatoes around the roast.
Taste the braising liquid and adjust with more salt and pepper if needed.
Cover again and return to the oven for another 2 hours, or until the meat is fork-tender and practically falls apart when you poke it.
If you want it even more tender, give it another 15-30 minutes.
The vegetables should be tender but not mushy when you pierce them with a fork.
Remove the herb sprigs and bay leaves before serving. Garnish with chopped parsley if you like, and serve straight from the Dutch oven or transfer to a large platter.
Dutch Oven Pot Roast
Ingredients
Ingredients (~8 servings)
- 4 1/2 lbs beef chuck roast boneless
- 2 tsp Diamond Crystal kosher salt plus more to taste
- 1 1/2 tsp ground black pepper
- 3 Tbsp olive oil
- 3 large yellow onions peeled and sliced
- 8 cloves garlic minced
- 3 Tbsp tomato paste
- 1 1/2 cups red wine or beef broth
- 3 to 4 cups beef broth plus more as needed
- 1 Tbsp Worcestershire sauce
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 bay leaves dried
- 1 1/2 lbs baby carrots
- 2 lbs baby yellow potatoes
- Chopped Italian parsley for garnish optional
Instructions
- Preheat oven to 300F.
- Pat roast dry and season all sides with 2 tsp salt and 1 1/2 tsp black pepper.
- Heat olive oil in a 7-8 quart Dutch oven over medium-high heat until shimmering.
- Sear roast 5-6 minutes per side until deeply golden brown, then remove and set aside.
- Reduce heat to medium and add onions. Sauté 4-5 minutes until softened and browned, scraping up brown bits.
- Add garlic and cook 1 minute until fragrant.
- Pour in red wine and scrape bottom of pot. Let bubble 30 seconds.
- Stir in 3 cups beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves.
- Bring to a low boil, then return roast to pot with any juices. Add more broth if needed so liquid comes halfway up the roast.
- Cover and braise in oven for 1 1/2 hours.
- Remove pot and add carrots and potatoes around roast. Taste liquid and adjust seasoning.
- Cover and return to oven for 2 more hours until meat is fork-tender and falling apart.
- Remove herb sprigs and bay leaves before serving.
- Garnish with parsley if desired.
