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A pot roast with carrots and potatoes in a Dutch oven

Dutch Oven Pot Roast

Dutch oven pot roast: seared boneless chuck roast braised at 300°F in red wine and beef broth with baby carrots and potatoes until fork tender. Serves 6.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine American
Servings 6 servings
Calories 546 kcal

Ingredients
  

  • 3 pounds beef chuck roast boneless
  • 1 1/2 teaspoons kosher salt plus more to taste
  • 1 teaspoon black pepper ground
  • 2 tablespoons olive oil
  • 2 large yellow onions peeled and sliced
  • 6 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup red wine or more beef broth
  • 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 1/2 pounds baby yellow potatoes
  • fresh parsley chopped, for garnish (optional)

Instructions
 

  • Heat the oven to 300°F. Pat the roast dry and season it on all sides with the salt and pepper.
  • Heat the olive oil in a large 7 to 8 quart Dutch oven over medium-high heat. Sear the roast undisturbed until golden brown, about 5 to 6 minutes per side. Set it aside; don't wipe out the pot.
  • Reduce the heat to medium. Cook the onions until they start to brown, about 3 minutes, scraping up the browned bits; add a splash of broth if they brown too fast. Stir in the garlic and cook 1 minute, until fragrant.
  • Pour in the wine (or broth) and scrape the bottom of the pot. Add 2 cups of the broth, the Worcestershire sauce, tomato paste, thyme, rosemary and bay leaves, stir and bring to a low boil.
  • Return the roast and its juices to the pot. The liquid should come about halfway up the meat; add more broth if needed. Cover and bake 1 1/2 hours.
  • Add the carrots and potatoes and adjust the salt and pepper. Cover and bake 2 hours more, until the meat is fork tender and falls apart and the vegetables are tender. For even more tender meat, cook another 15 to 30 minutes.
  • Remove the thyme, rosemary and bay leaves, garnish with parsley if you like, and serve from the pot or a platter.

Notes

Refrigerate leftovers within 2 hours; eat within 3 to 4 days or freeze 3 to 4 months without the vegetables. Reheat to 165°F.

Nutrition

Serving: 1servingCalories: 546kcalCarbohydrates: 35.6gProtein: 55.1gFat: 16.6gSodium: 1096mgFiber: 5.8gSugar: 7.7g
Keyword chuck roast dutch oven, dutch oven pot roast, easy pot roast recipe, oven braised pot roast, pot roast in dutch oven