Dutch Oven Pot Roast
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4.8
291 reviews
Excellent
Dutch Oven Pot Roast
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Tender and juicy, this Dutch oven pot roast recipe transforms an affordable cut of meat into a delicious comfort food dinner!
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Ingredients
- ⅓ cup all-purpose flour
- Kosher salt and ground black pepper, to taste
- 1 (3 lb.) boneless chuck roast
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 5 carrots, peeled and cut into 2-inch pieces
- 4 large ribs celery, cut into ½-inch crescents
- 2 cloves garlic, minced
- 3 cups beef broth, divided
- ½ cup red wine (or additional beef broth)
- 2 sprigs fresh thyme (or ¼ teaspoon dried)
- 2 sprigs fresh rosemary (or ¼ teaspoon dried)
- 2 bay leaves
- 3 medium Russet potatoes, peeled and cut into eighths
Instructions
- Preheat oven to 275°F. Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides. Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.
- Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom).
- Add the onions, carrots, celery and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes). Place the roast on top of the vegetables.
- Add the remaining two cups of beef broth, red wine, thyme, rosemary, and bay leaves. Season with salt and pepper, cover, and bake in the 275°F oven for 2 hours.
- After 2 hours, add the potatoes to the pot, mixing them into the liquid. Cover and return to the oven for another 45 minutes – 1 hour, or until the potatoes are soft and the meat is fall-apart tender.
Equipments used:
Notes
- Make a gravy using the drippings from the pot. To do so, melt 2 tablespoons of butter in a skillet over medium heat. Whisk in 2 tablespoons of flour and cook for 30 seconds, stirring constantly. While continually whisking, gradually add 1 - 1 ½ cups of strained juices/drippings from the pot until the gravy reaches the desired consistency. Continue whisking while the gravy bubbles and cooks for 1-2 minutes. Season with additional salt and pepper, to taste.
Nutrition Information
Show Details
Serving
1/8 of the recipe
Calories
385kcal
(19%)
Carbohydrates
20.2g
(7%)
Protein
39.5g
(79%)
Fat
15.6g
(24%)
Saturated Fat
7.4g
(37%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2.9g
Cholesterol
168.9mg
(56%)
Sodium
325.3mg
(14%)
Potassium
1111.9mg
(32%)
Fiber
2.8g
(11%)
Sugar
3.7g
(7%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 385kcal | 19% |
| Carbohydrates | 20.2g | 7% |
| Protein | 39.5g | 79% |
| Fat | 15.6g | 24% |
| Saturated Fat | 7.4g | 37% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2.9g | 15% |
| Cholesterol | 168.9mg | 56% |
| Sodium | 325.3mg | 14% |
| Potassium | 1111.9mg | 24% |
| Fiber | 2.8g | 11% |
| Sugar | 3.7g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
291 reviews
Excellent
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