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Dutch Oven Pot Roast

A classic, comforting dish perfect for family dinners, Dutch Oven Pot Roast is tender and juicy with a blend of rich flavors from slow cooking.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds beef chuck roast – boneless
  • 1.5 teaspoons Kosher salt plus more to taste
  • 1 teaspoon ground black pepper
  • to taste 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
  • 2-3 cups beef broth plus more as needed
  • 2 teaspoons Worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 leaves bay leaves, dried
  • 1 pound baby carrots
  • 1.5 pounds baby yellow potatoes
  • to garnish Chopped Italian parsley optional

Method
 

Preparation
  1. Preheat your oven to 300 degrees F.
  2. Season the beef chuck roast with salt and pepper.
  3. 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.
  4. In the same pot, sauté the sliced onions until browned.
  5. Add minced garlic and cook until fragrant.
Cooking
  1. Pour in the red wine to deglaze the pot, scraping up any delicious bits stuck to the bottom.
  2. Add the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Stir well.
  3. Return the seared meat to the pot, ensuring it is partially submerged in the liquid.
  4. Cover the pot and bake for 1.5 hours.
  5. After that, add the baby carrots and potatoes. Adjust the seasoning to your taste and cover again.
  6. Bake for an additional 2 hours or until the meat is tender.

Notes

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. To store leftovers, let it cool completely and place in an airtight container refrigerated for up to 3 days or frozen for up to 3 months.