Dutch Oven Pot Roast
User Reviews
4.8
Dutch Oven Pot Roast
Description
The recipe starts by dredging a 3-pound boneless chuck roast in a seasoned flour mixture, then browning it in butter and olive oil to develop a crust and complex flavor. Vegetables including onions, carrots, celery, and garlic are sautéed in the pot after deglazing with beef broth, creating a flavorful base for braising.
After adding the roast back to the pot, more broth, red wine, fresh thyme, rosemary, and bay leaves are added. The Dutch oven is covered and baked at 275°F for two hours, then potatoes are added and cooked for another 45 minutes to an hour until tender. The low temperature ensures even cooking and preserves moisture in the meat.
The slow cooking yields tender meat that easily pulls apart. The vegetables become soft and infused with the braising liquid, which can be strained and thickened with butter and flour to make a smooth gravy. This pot roast is an ideal hearty main dish suitable for family meals.
To make gravy, use the pan drippings and whisk in flour and butter over medium heat until thickened, seasoning to taste. This enhances the meal with a rich sauce.
Ingredients
- ⅓ cup all-purpose flour
- kosher salt to taste
- ground black pepper to taste
- 1 (3 lb.) chuck roast boneless
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 onion thinly sliced
- 5 carrot peeled and cut into 2-inch pieces
- 4 celery cut into ½-inch crescents, large ribs
- 2 cloves garlic minced
- 3 cups beef broth divided
- ½ cup red wine (or additional beef broth)
- 2 thyme or ¼ teaspoon dried, sprigs, fresh
- 2 rosemary or ¼ teaspoon dried, sprigs, fresh
- 2 bay leaf
- 3 russet potato peeled and cut into eighths, medium
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.
Notes
- After cooking, use pan drippings to make a gravy by whisking melted butter and flour, then gradually adding strained juices until desired thickness is reached.
- Season the gravy with salt and pepper to taste for enhanced flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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