Dutch Oven Pot Roast

Dutch Oven Pot Roast

Ingredients:
3-4 lb beef chuck roast (or brisket)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp dried thyme
1 tbsp dried rosemary (or fresh, if you prefer)
1 onion, quartered
3 garlic cloves, smashed
4 medium carrots, peeled and cut into large pieces
3-4 medium potatoes, cut into large chunks (Yukon Gold or Russet work best)
2 cups beef broth (or stock)
1 cup red wine (optional, but adds great flavor)
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1 bay leaf
Instructions:
1. Prep the roast:
Pat the beef roast dry with paper towels. This helps it brown better.
Rub the roast all over with salt, pepper, thyme, and rosemary.
2. Sear the beef:
Heat the olive oil in a large Dutch oven over medium-high heat.
Once the oil is hot, sear the beef roast on all sides until browned (about 4-5 minutes per side). This step builds flavor and creates a delicious crust on the meat.
Once seared, remove the beef from the Dutch oven and set aside.
3. Sauté the vegetables:
In the same Dutch oven, add the onion, garlic, and carrots. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables are starting to soften and the onions are translucent.
Add the tomato paste and cook for 1-2 minutes to deepen its flavor.
4. Deglaze the pot:
Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. This adds incredible depth to the sauce.
Let the wine simmer for 2-3 minutes until it reduces slightly.
5. Add the broth:
Stir in the beef broth, Worcestershire sauce, and bay leaf. Bring the mixture to a simmer.
6. Return the roast to the pot:
Place the seared beef roast back into the Dutch oven. The liquid should come up about halfway up the roast; if not, add a bit more beef broth or water.
Cover the Dutch oven with the lid and transfer it to the oven.
7. Slow cook:
Roast in the oven at 325°F (165°C) for about 3-4 hours, or until the beef is fork-tender and easily shreds. Check the roast halfway through cooking to ensure the liquid hasn’t reduced too much. If it’s low, add more broth as needed.
8. Add the potatoes:
About 1 hour before the roast is done, add the potato chunks to the pot, making sure they are submerged in the broth. Stir them in gently, then continue cooking until the potatoes are fork-tender.
9. Serve:
Once the roast is done, remove it from the pot and let it rest for 10-15 minutes before slicing. Discard the bay leaf.
To serve, slice the roast against the grain and plate with the vegetables. Ladle some of the delicious gravy over the top.