Dutch Oven Pot Roast

Dutch Oven Pot Roast

from theseasonedmom.com
220 min
8 servings

Tender and juicy, this Dutch oven pot roast recipe transforms an affordable cut of meat into a delicious comfort food dinner!

Ingredients

  • ⅓ cup all-purpose flour
  • Kosher salt and ground black pepper, (to taste)
  • 1 (3 lb.) boneless chuck roast
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 onions, (thinly sliced)
  • 5 carrots, (peeled and cut into 2-inch pieces)
  • 4 large ribs celery, (cut into ½-inch crescents)
  • 2 cloves garlic, (minced)
  • 3 cups beef broth, (divided)
  • ½ cup red wine ((or additional beef broth))
  • 2 sprigs fresh thyme ((or ¼ teaspoon dried))
  • 2 sprigs fresh rosemary ((or ¼ teaspoon dried))
  • 2 bay leaves
  • 3 medium Russet potatoes, (peeled and cut into eighths)

Directions

  1. 1

    Preheat oven to 275°F.

  2. 2

    Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides.

  3. 3

    Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.

  4. 4

    Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom).

  5. 5

    Add the onions, carrots, celery and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes). Place the roast on top of the vegetables.

  6. 6

    Add the remaining two cups of beef broth, red wine, thyme, rosemary and bay leaves. Season with salt and pepper, cover, and bake in the 275° F oven for 2 hours.

  7. 7

    After 2 hours, add the potatoes to the pot, mixing them into the liquid.

  8. 8

    Cover and return to the oven for another 45 minutes – 1 hour, or until the potatoes are soft and the meat is fall-apart tender.