Dutch Oven Pot Roast
Ingredients
- 3 pounds beef chuck roast
boneless
- plus more to taste1 ½ teaspoons Kosher salt
- 1 teaspoon ground black pepper
- Olive oil
- 2 large yellow onions
peeled and sliced
- 6 cloves garlic
minced
- 2 tablespoons tomato paste
- 1 cup red wine
substitute with beef broth if desired
- 2 to 3 cups beef broth
plus more as needed
- 2 teaspoons Worcestershire sauce
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
dried
- 1 pound baby carrots
- 1 ½ pounds baby yellow potatoes
- Chopped Italian parsley for garnish
optional
Directions
- 1
Preheat oven to 300 degrees F.
- 2
Generously season the meat with about 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides.
- 3
Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean. Tip: Let the meat sear undisturbed on both sides, and only flip once a nice golden brown crust has developed. There’s no need to sear the edges, but you can.
- 4
Reduce to medium heat. Add the onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions. If the brown bits are burning too fast, add a few splashes of broth and deglaze. Stir minced garlic cook for another 1 minute until fragrant. Tip: use a wooden spoon to avoid scratching the cast iron surface.
- 5
Add the red wine (or substitute with beef broth), and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add 2 cups of the beef broth, Worcestershire sauce, tomato paste, fresh thyme sprigs, fresh rosemary rosemary sprigs, and bay leaves. Stir until evenly combined and bring to a low boil.
- 6
Return the seared meat back to the pot, along with its juices. The liquid should cover about half of the meat - if not, add more beef broth as needed. Cover securely with the lid and bake for 1.5 hours at 300 degrees F.
- 7
Remove from oven and add the baby carrots and potatoes. At this point, you can also adjust seasoning with salt and pepper. Return to oven (with the lid on), and cook for 2 hours more or until the meat is fork tender and falls apart, and until the vegetables are tender. If you want it to be even more tender, cook for another 15-30 minutes.
- 8
If desired, garnish with parsley. To serve, you can transfer to a large platter to serve it straight from the Dutch oven. Enjoy!
Dutch Oven Pot Roast
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About this Recipe
When the craving for ultimate comfort food strikes, nothing satisfies quite like a perfectly tender, incredibly flavorful pot roast. This Dutch oven pot roast delivers that restaurant-quality experience right in your kitchen, making it an ideal one-pot meal for any occasion.
The magic of this recipe lies in its slow, deliberate cooking within a heavy Dutch oven, which locks in moisture and gently breaks down a 3-pound boneless beef chuck roast into succulent, fall-apart goodness. Aromatic ingredients like yellow onions, garlic, tomato paste, and a medley of fresh thyme, rosemary, and bay leaves infuse every bite with deep, savory flavor, transforming simple ingredients into something truly special.
Prepare for a truly heartwarming culinary experience. You'll be greeted with beef so tender it practically melts, surrounded by sweet baby carrots and creamy baby yellow potatoes, all steeped in a rich, savory gravy. Each forkful is packed with layers of flavor, from the earthy undertones of the herbs to the subtle tang of Worcestershire sauce. This dish is designed to be effortlessly comforting, bringing warmth and satisfaction to your table with minimal fuss.
While the classic combination is hard to beat, this pot roast is easily adaptable. If you prefer to skip the alcohol, you can effortlessly substitute the red wine with beef broth for an equally rich and savory liquid base. Feel free to adjust the amount of Kosher salt and ground black pepper to your personal preference, tasting as you go.
This hearty Dutch oven pot roast is the quintessential family dinner, perfect for chilly evenings or a relaxed weekend gathering. Garnish with a sprinkle of fresh chopped Italian parsley for a pop of color and freshness, serving it directly from the Dutch oven for a rustic, inviting presentation.