Dutch oastOven Pot Roast Recipe
Tender beef, perfectly cooked vegetables, and savory seasonings come together to create a dish that's both flavorful and satisfying. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and will have your kitchen smelling amazing.
Equipment
- Dutch Oven
- Wooden Spoon
- Sharp Knife
- Tongs
Ingredients
- 3 pounds beef chuck roast (boneless)
- 1 ½ teaspoons Kosher salt, plus more to taste
- 1 teaspoon ground black pepper
- Olive oil (for searing)
- 2 large yellow onions, peeled and sliced
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (or substitute with beef broth if preferred)
- 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)
Instructions
Searing the Meat
- Generously season your 3-pound beef chuck roast with 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides. This will give the roast a flavorful base.
- In a large 7-8 quart Dutch oven, heat about 2 tablespoons of olive oil over medium-high heat.
- Once the oil is hot, carefully place the seasoned roast into the pot. Sear the meat on each side until it forms a golden-brown crust, about 5-6 minutes per side. This step is crucial because it locks in the flavor and creates those tasty browned bits at the bottom of the pot.
- After searing, remove the beef from the pot and set it aside on a plate. Don’t wipe the Dutch oven clean, as the brown bits at the bottom will add incredible flavor to the dish later.
Cooking the Onions and Garlic
- In the same Dutch oven, reduce the heat to medium. Add the 2 large yellow onions, peeled and sliced. Sauté them until they begin to soften and brown, about 3 minutes. Scrape the bottom and sides of the pot to deglaze with the moisture from the onions.
- Once the onions have softened, stir in the 6 cloves of minced garlic and cook for another minute until fragrant.
Adding the Liquids and Seasonings
- Now it’s time to add the 1 cup of red wine (or beef broth if you prefer) to deglaze the pot. Use your wooden spoon to scrape up any remaining browned bits from the bottom of the Dutch oven.
- Add 2 cups of beef broth, 2 teaspoons Worcestershire sauce, 2 tablespoons of tomato paste, and the fresh thyme, rosemary, and bay leaves. Stir everything together until well combined.
- Bring the mixture to a low boil, then reduce the heat to a simmer.
Returning the Roast to the Pot
- Carefully return the seared beef roast to the pot, along with any juices that have accumulated on the plate. The liquid should cover about half of the meat. If needed, add more beef broth to ensure the meat is submerged.
- Secure the lid on your Dutch oven and place it in the preheated oven. Let it bake for 1.5 hours at 300°F. This will allow the roast to begin tenderizing in the flavorful broth.
Adding the Vegetables
- After the roast has been cooking for 1.5 hours, it’s time to add the vegetables. Add 1 pound of baby carrots and 1 ½ pounds of baby yellow potatoes to the pot. If desired, you can also check the seasoning at this point and adjust with additional salt and pepper as needed.
- Cover the Dutch oven again with the lid, and return it to the oven. Let it cook for an additional 2 hours, or until the roast is fork-tender and easily falls apart. The potatoes and carrots should also be tender at this point.