Embrace the coziness of a cold day with a scrumptious Dutch Oven Pot Roast that’s not only delicious but also incredibly easy to whip up. Imagine tender, succulent beef mingling with flavorful vegetables, all bathed in a rich, hearty gravy – the epitome of comfort food perfection.
Get ready to warm both your soul and your taste buds with this comforting and hassle-free meal!
Ingredients
- kosher salt generously
- freshly ground black pepper generously
- 3 lbs chuck roast
- 2 tablespoons olive oil
- 2 yellow onions quartered
- 3 garlic cloves sliced
- 1/2 cup dry red wine merlot or cabernet sauvignon
- 2 cups low-sodium beef broth
- 2 teaspoons Worsestershire Sauce
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme plus thyme sprigs
- 2 bay leaves
- 1 1/2 lbs baby yellow potatoes
- 4 large carrots
- 2 tablespoons cornstarch
Instructions
Generously salt and pepper the chuck roast on both sides. Heat the oil in a Dutch oven over medium-high heat. Sear the chuck roast on both sides. Move the chuck roast to a large plate.
Reduce to medium heat and add a little more olive oil if needed. Add the onion and cook until softened and browned on the edges. Turn the heat off and add the garlic. Cook for 1 minute while stirring. The residual heat is enough to cook the garlic.
Turn the heat to medium, add the red wine, and scrape to loosen the brown bits. Add the beef broth, Worcestershire Sauce, rosemary, thyme, and bay leaves. Return the browned chuck roast to the Dutch oven.
Turn the heat off, cover the Dutch oven, and place it in the oven at 300 degrees for 1 hour 45 minutes.
Remove the pot from the oven and add the potatoes and carrots. Cover the pot and place it back in the oven. Cook for 45-60 minutes or until the pot roast and vegetables are fork-tender.
Remove the roast from the oven and let it rest in the pan for 20 minutes. Place the roast on a cutting board and cover loosely with aluminum foil. Remove the veggies, place them on a serving platter, and cover to keep warm. Fish out and discard the bay leaves.
>Mix the cornstarch with 1/4 cup cold water. Over low heat slowly whisk the cornstarch mixture into the broth mixture. Cook until thickened.
Remove any large sections of fat and connective tissue from the chuck roast. Cut with a sharp knife slicing against the grain.
Notes
- Chuck roast is by far my favorite cut of meat for this recipe, followed by rump roast.
- If adding a little red wine, choose a dry, bold red wine like Cabernet Sauvignon or Merlot. Make sure it is a wine that you would enjoy drinking.
- Baby potatoes are always tender, delicious, and aesthetically pleasing in this recipe, but you could use larger Yukon gold potatoes or russet potatoes and cut them into chunks.
- Don’t forget to fish out and discard the bay leaves.
- Let the pot roast rest for 20 minutes in the liquid before removing it to a cutting board. Cover it and the vegetables while you make the gravy.
- Remove any large sections of fat and connective tissue before carving the roast. Always slice against the grain.
Nutrition
Serving: 6g | Calories: 608kcal | Carbohydrates: 32g | Protein: 48g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 760mg | Potassium: 1616mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8120IU | Vitamin C: 30mg | Calcium: 90mg | Iron: 6mg
Frequently Asked Questions (FAQ)
What is the best cut of beef for Dutch Oven Pot Roast?
Chuck roast is an excellent choice for Dutch Oven Pot Roast. It’s well-marbled, which results in a tender and flavorful roast after slow cooking.
Can I sear the beef before placing it in the Dutch oven?
Yes, searing the beef before slow cooking adds a layer of flavor by caramelizing the surface. Sear the meat on all sides in a hot pan before transferring it to the Dutch oven.
How long does Dutch Oven Pot Roast need to cook?
Cooking times can vary based on the size of the roast and the desired level of doneness. As a general guideline, plan for 2.5 to 3 hours at 325°F (163°C) for a 3-4 pound roast.
Can I use different vegetables in Dutch Oven Pot Roast?
Absolutely! Feel free to customize the vegetable medley based on your preferences. Potatoes, carrots, onions, and celery are classic choices, but you can experiment with others like parsnips or turnips.
Can I make Dutch Oven Pot Roast in advance?
Yes, pot roast often tastes even better the next day. Prepare it in advance, let it cool, and refrigerate. Reheat gently on the stove or in the oven before serving.
Can I use a different cooking liquid instead of beef broth?
Yes, you can use chicken broth or vegetable broth if you prefer. Red wine or a combination of wine and broth also adds depth of flavor.
What should I do if my roast is tough?
If your roast turns out tough, it likely needs more cooking time. Return it to the oven and continue cooking until it reaches the desired tenderness.
Dutch Oven Pot Roast
Ingredients
- kosher salt generously
- freshly ground black pepper generously
- 3 lbs chuck roast
- 2 tablespoons olive oil
- 2 yellow onions quartered
- 3 garlic cloves sliced
- 1/2 cup dry red wine merlot or cabernet sauvignon
- 2 cups low-sodium beef broth
- 2 teaspoons Worsestershire Sauce
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme plus thyme sprigs
- 2 bay leaves
- 1 1/2 lbs baby yellow potatoes
- 4 large carrots
- 2 tablespoons cornstarch
Instructions
- Generously salt and pepper the chuck roast on both sides. Heat the oil in a Dutch oven over medium-high heat. Sear the chuck roast on both sides. Move the chuck roast to a large plate.
- Reduce to medium heat and add a little more olive oil if needed. Add the onion and cook until softened and browned on the edges. Turn the heat off and add the garlic. Cook for 1 minute while stirring. The residual heat is enough to cook the garlic.
- Turn the heat to medium, add the red wine, and scrape to loosen the brown bits. Add the beef broth, Worcestershire Sauce, rosemary, thyme, and bay leaves. Return the browned chuck roast to the Dutch oven.
- Turn the heat off, cover the Dutch oven, and place it in the oven at 300 degrees for 1 hour 45 minutes.
- Remove the pot from the oven and add the potatoes and carrots. Cover the pot and place it back in the oven. Cook for 45-60 minutes or until the pot roast and vegetables are fork-tender.
- Remove the roast from the oven and let it rest in the pan for 20 minutes. Place the roast on a cutting board and cover loosely with aluminum foil. Remove the veggies, place them on a serving platter, and cover to keep warm. Fish out and discard the bay leaves.
- >Mix the cornstarch with 1/4 cup cold water. Over low heat slowly whisk the cornstarch mixture into the broth mixture. Cook until thickened.
- Remove any large sections of fat and connective tissue from the chuck roast. Cut with a sharp knife slicing against the grain.
