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Dutch Oven Pot Roast Recipe

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4 from 15 reviews

This Dutch Oven Pot Roast is a classic, comforting dish perfect for a hearty family meal. Slow-cooked to tender perfection, a chuck roast is seared and then braised with fresh herbs, garlic, red wine, and beef broth, along with a colorful medley of carrots, celery, and Yukon gold potatoes. This recipe combines rich flavors and a melt-in-your-mouth texture, all cooked in a single Dutch oven for easy preparation and cleanup.

Ingredients

Meat and Oils

  • 2 tbsp olive oil (avocado oil, or cooking oil of choice)
  • 4 pound chuck roast (see notes)

Vegetables and Aromatics

  • 3 cups onion (1/4" dice, 1 large onion)
  • 4 cloves garlic (minced)
  • 2 stalks celery (thinly sliced)
  • 1.5 pounds carrots (peeled and cut into 2" pieces, about 4)
  • 2 pounds Yukon gold potatoes (cut into 2"x3" pieces, see notes)

Herbs and Seasonings

  • 2 tbsp rosemary and thyme (stems removed & minced, see notes)
  • 1 tbsp Dijon mustard
  • 1 tsp sea salt (more to taste for gravy)
  • 1/2 tsp black pepper

Liquids

  • 1 cup dry red wine (or 1 cup beef broth, see notes)
  • 3 cups low-sodium beef broth

Instructions

  1. Preheat Oven and Dutch Oven: Start by preheating the oven to 325ºF. Next, preheat a large Dutch oven over medium-high heat until hot but not smoking to prepare for searing the meat.
  2. Sear the Roast: Add the oil to the Dutch oven, then sear the chuck roast on both sides for about 4 to 5 minutes each until it is well-browned, which enhances flavor and locks in juices.
  3. Sauté Onions and Garlic: Remove the roast and lower the heat to medium. Add the diced onions and minced garlic to the Dutch oven and cook until they are partially softened, releasing their aroma.
  4. Add Herbs and Liquids: Stir in the minced rosemary and thyme, Dijon mustard, red wine (or beef broth), beef broth, sea salt, and black pepper. Scrape the bottom of the pan to loosen all brown bits, then bring the mixture to a simmer.
  5. Braise the Roast – First Phase: Submerge the roast in the liquid mixture, cover with the lid, and place the Dutch oven in the oven. Bake for about 2 hours to start tenderizing the meat.
  6. Prepare Vegetables: While the roast cooks, peel and cut the carrots into 2-inch pieces, slice celery thinly, and cut Yukon gold potatoes into 2x3 inch pieces.
  7. Add Vegetables and Continue Braising: After 2 hours, add the celery first, submerging it in the cooking liquid. Then layer the carrots on top of the roast, followed by the potatoes. Cover and return the pot to the oven for another 2 hours or until the roast is fork-tender.
  8. Remove and Rest: When the roast is done, carefully remove the Dutch oven from the oven. Scoop the vegetables onto a platter, then transfer the roast onto the platter and set aside.
  9. Trim and Keep Warm: Trim away any tough bits or excess fat from the roast. Cover the platter with the roast and vegetables and place it back in the oven set to warm to keep hot while preparing the gravy.
  10. Make the Gravy: Use the pan juices to make a traditional gravy – either follow a gluten-free gravy recipe or create a slurry by mixing 2 to 3 tablespoons of cornstarch with water until smooth. Bring the pan juices to a boil, whisk in the slurry, and cook until thickened to desired consistency. Season with sea salt and black pepper to taste.
  11. Serve: Plate the pot roast alongside the roasted vegetables and ladle the gravy over or serve on the side. Enjoy this hearty, flavorful meal!

Notes

  • Use a well-marbled chuck roast for best tenderness and flavor.
  • If you prefer not to use wine, substitute 1 cup of beef broth.
  • Yukon gold potatoes hold their shape well and provide a creamy texture when cooked.
  • Fresh rosemary and thyme provide the best flavor; dried herbs can be used but reduce quantity to 1 tbsp combined.
  • Keep an eye on liquid levels during braising and add additional broth if needed to prevent drying out.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://cookedbygrace.com/dutch-oven-pot-roast-recipe/