why make this recipe
Dutch Oven Pot Roast is a classic, comforting dish perfect for family dinners and gatherings. It’s not just delicious but also simple to prepare. Cooking the roast in a Dutch oven creates a tender, juicy meal as the flavors blend beautifully over slow cooking. Plus, it’s a one-pot wonder, making cleanup easier!
how to make Dutch Oven Pot Roast
Ingredients :
- 3 pounds beef chuck roast – boneless
- 1 ½ teaspoons Kosher salt, plus more to taste
- 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 :
- Preheat your oven to 300 degrees F.
- Season the beef chuck roast with salt and pepper.
- In a Dutch oven, heat some olive oil and sear the roast until it’s golden brown on all sides. Remove the meat and set it aside.
- In the same pot, sauté the sliced onions until browned. Then, add minced garlic and cook until it smells fragrant.
- Pour in the red wine to deglaze the pot, scraping up any delicious bits stuck to the bottom.
- Add the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Stir well.
- Return the seared meat to the pot, ensuring it is partially submerged in the liquid.
- Cover the pot and bake for 1.5 hours.
- After that, add the baby carrots and potatoes. Adjust the seasoning to your taste and cover again.
- Bake for an additional 2 hours or until the meat is tender.
- If you want, garnish with chopped parsley and serve hot.
how to serve Dutch Oven Pot Roast
Serve the pot roast warm right from the Dutch oven. You can dish out the meat along with the carrots and potatoes on plates. Consider adding a slice of bread or some crusty rolls on the side to soak up the tasty juices.
how to store Dutch Oven Pot Roast
To store leftover pot roast, let it cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze the leftovers for up to 3 months. Just make sure to separate the meat and vegetables for better storage.
tips to make Dutch Oven Pot Roast
- For a richer flavor, use beef broth instead of red wine.
- Let the roast rest for about 10-15 minutes before slicing it to keep it juicy.
- Feel free to add other vegetables like celery or parsnips for extra flavor.
variation
You can change up this recipe by using different cuts of beef, like brisket or round, if you prefer. Try adding spices like paprika or cayenne for a bit of a kick!
FAQs
Can I use a slow cooker instead of a Dutch oven?
Yes! You can adapt this recipe for a slow cooker. Cook on low for about 8 hours or until the meat is tender.What should I serve with pot roast?
Mashed potatoes or a simple salad pair well with pot roast. You can also use the juices to make gravy.Can I make this dish ahead of time?
Absolutely! Pot roast tastes even better the next day, so feel free to make it ahead and reheat when ready to serve.
Dutch Oven Pot Roast
Ingredients
Method
- Preheat your oven to 300 degrees F.
- Season the beef chuck roast with salt and pepper.
- In a Dutch oven, heat some olive oil and sear the roast until it’s golden brown on all sides. Remove the meat and set it aside.
- In the same pot, sauté the sliced onions until browned.
- Add minced garlic and cook until fragrant.
- Pour in the red wine to deglaze the pot, scraping up any delicious bits stuck to the bottom.
- Add the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Stir well.
- Return the seared meat to the pot, ensuring it is partially submerged in the liquid.
- Cover the pot and bake for 1.5 hours.
- After that, add the baby carrots and potatoes. Adjust the seasoning to your taste and cover again.
- Bake for an additional 2 hours or until the meat is tender.