Dutch Oven Pot Roast
A slow-braised beef chuck roast cooked in a Dutch oven with red wine, savory herbs, onions, garlic, potatoes, and carrots. Long, gentle oven cooking produces fork-tender beef while allowing the vegetables to absorb the rich, deeply flavored braising liquid.
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Ingredients
For the Pot Roast
- 3 lb boneless beef chuck roast
- 1½ lb small yellow potatoes halved when larger than 1½ inches
- 2 dried bay leaves
- 1 cup red wine or an equal amount of beef broth
- 6 fresh garlic cloves finely minced
- 2 sprigs fresh rosemary
- 1½ teaspoons kosher salt
- 2 tablespoons tomato purée
- 1 lb small carrots peeled and kept whole
- 2 teaspoons Worcestershire sauce
- 4 sprigs fresh thyme
- 2 –3 tablespoons olive oil for searing
- 1 teaspoon ground black pepper preferably freshly ground
- 2 large yellow onions chopped into 1-inch pieces
- 2 –3 cups beef broth as needed
For Garnishing
- Fresh Italian parsley finely chopped
Instructions
- Preheat the oven to 300°F. Season every side of the chuck roast generously with the 1½ teaspoons kosher salt and 1 teaspoon black pepper.
- Warm approximately 2 tablespoons olive oil in a large 7- to 8-quart Dutch oven over medium-high heat. Add the roast and sear for approximately 5–6 minutes per side, allowing a deep golden-brown crust to develop.
- Transfer the browned beef from the Dutch oven and set it aside. Leave the browned residue and rendered juices in the pot, as these will contribute flavor to the braising liquid.
- Lower the heat to medium and place the chopped onions in the Dutch oven. Cook for approximately 3 minutes, or until they begin to brown.
- As the onions release moisture, scrape the browned bits from the bottom and sides of the pot. If the fond begins to darken or burn too quickly, pour in a few small splashes of beef broth to loosen it.
- Add the minced garlic and cook for approximately 1 minute, stirring until aromatic. A wooden spoon may be used to scrape the Dutch oven without damaging its surface.
- Pour the red wine, or beef broth if using it as a substitute, into the Dutch oven. Immediately scrape the bottom and sides of the pot to release the remaining browned bits.
- Stir in 2 cups beef broth, Worcestershire sauce, tomato purée, thyme sprigs, rosemary sprigs, and bay leaves. Mix thoroughly and bring the liquid to a gentle boil.
- Return the seared chuck roast to the Dutch oven together with any juices that accumulated while it rested.
- The braising liquid should reach approximately halfway up the sides of the meat. Add additional beef broth when necessary to achieve this level.
- Cover the Dutch oven securely and place it in the preheated oven. Cook at 300°F for 1½ hours.
- Remove the Dutch oven from the oven and arrange the whole peeled carrots and prepared yellow potatoes around the beef. Taste the braising liquid and add more salt or pepper at this stage if required.
- Replace the lid and return the Dutch oven to the oven. Continue cooking for another 2 hours, or until the beef separates easily with a fork and the vegetables are tender.
- For an even softer roast, continue cooking for an additional 15–30 minutes.
- Sprinkle the finished pot roast with finely chopped fresh Italian parsley, if desired.
- Transfer the beef and vegetables to a large serving platter, or serve the meal directly from the Dutch oven with the flavorful braising liquid.