Dutch Oven Pot Roast
This is one of those dishes that fills the house with amazing smells for hours. The meat gets so tender it practically shreds with a fork, and everything cooks together in one pot.
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.
Notes
Vegetables should be tender but not mushy. For more tender meat, cook an additional 15-30 minutes.
Did you make this recipe?Let me know how you liked it below!