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Dutch Oven Pot Roast

Tender Dutch oven pot roast with beef, root vegetables, and herbs cooked low and slow for a rich, savory meal.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 people
Course: Main Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pound chuck roast or beef shoulder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil or butter
  • 1 medium onion roughly chopped
  • 4 large carrots cut into 2-inch pieces
  • 3 large potatoes cut into 1-inch chunks
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 1 cup dry red wine or additional broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons tomato paste

Equipment

  • Dutch oven with tight-fitting lid
  • Large cutting board
  • Sharp chef's knife
  • Paper towels
  • Measuring cups and spoons
  • Wooden spoon or heat-resistant spatula
  • Meat thermometer
  • Shallow dish for dredging flour

Method
 

  1. Remove the roast from the refrigerator 20 minutes before cooking and pat it dry with paper towels.
  2. Season the roast generously with kosher salt and black pepper on all sides.
  3. Dredge the roast in all-purpose flour in a shallow dish, shaking off any excess flour.
  4. Heat vegetable oil or butter in the Dutch oven over medium-high heat until shimmering.
  5. Sear the roast on the first side for 4 minutes without moving it, then sear the remaining sides for 3 minutes each to develop a brown crust. Transfer the roast to a plate and set aside.
  6. Add the chopped onion and minced garlic to the pot and cook for 1 minute until fragrant.
  7. Add the carrots and potatoes to the pot, stirring to coat them in the oil and browned bits.
  8. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release any fond, then simmer for 2 minutes to reduce slightly.
  9. Add the beef broth, tomato paste, bay leaves, dried thyme, and dried rosemary, stirring to combine.
  10. Return the roast to the Dutch oven, ensuring it is submerged halfway in the liquid, then cover with the lid.
  11. Transfer the covered pot to a preheated 325°F oven and braise for 2.5 to 3 hours, or until the meat is fork-tender.
  12. Check the roast at the 2-hour mark and add a splash of broth if the pot looks dry. If there is too much liquid, remove the lid for the final 30 minutes of cooking to allow the sauce to thicken.
  13. Remove the pot from the oven and let the roast rest in the pot, covered, for 10 minutes before serving.

Notes

Let the roast rest for 10 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.