Dutch Oven Pot Roast
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
4 hrs 30 mins
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Total Time
5 hrs
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Servings
6
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Calories
766 kcal
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Course
Main Course
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Cuisine
American
Dutch Oven Pot Roast
Description
This Dutch Oven Pot Roast begins with seasoning the chuck roast and searing it in olive oil to form a flavorful crust. Sliced onions are then browned in the same pot, and flour is added to help thicken the braising liquid. Beef stock and red wine are introduced, scraped to deglaze and lift browned bits for added flavor. The roast returns to the pot surrounded by bay leaves, thyme, and seasoning. Covered and cooked in a low-temperature oven for hours, the meat slowly tenderizes while absorbing the aromatic broth.
Vegetables including carrots, parsnips, and yellow baby potatoes cook alongside the roast, becoming soft and infused with the savory juices. The resulting dish combines the deep umami of beef with the sweetness and earthiness of root vegetables, presenting a comforting and hearty meal.
Removing the lid carefully after cooking reveals the tender roast and vegetables. The braising liquid can be used as is or thickened further to accompany slices of the meat. Slow oven cooking allows the roast to develop a tender texture without drying out.
Ingredients
- 4 pounds chuck roast (bone-in recommended)
- 2 tablespoons salt
- 2 tablespoon olive oil divided
- 1 medium yellow onion sliced thick
- 3 tablespoons all-purpose flour
- 3 cups beef stock
- 1 tablespoon red wine (you can add up to 1/4 cup)
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon thyme dried
- 2 bay leaf
- 3 large carrot peeled & cut at diagonal into bite-sized pieces
- 2 large parsnip peeled & cut at diagonal into bite-sized pieces
- 1 ½ pounds yellow potatoes cut into bite sized pieces, baby
Instructions
- Preheat oven to 300 degrees F.
- Pat meat dry with paper towels. Coat both sides of the roast with 1 tablespoon salt.
- Heat 1 tablespoon oil in a large dutch oven over medium-high heat. Cook meat for 10 minutes on each side, taking care not to move it around. This will create a nice sear. (I highly recommend turning on your vent, as things can get smokey.) Remove the meat from the pot and set it aside on a plate.
- Reduce heat to medium and add 1 tablespoon oil and sliced onions. Cook onions until slightly brown, stirring occasionally. It will take about 5-7 minutes.
- Add the flour, stir, and cook for 1 minute. Pour in the beef broth and wine. Use a wooden spoon to scrape the bottom of the dutch oven to get all those yummy bits mixed in. Bring to come to a boil.
- Add 2 teaspoons salt, pepper, thyme, and bay leaves. Put roast back in the dutch oven along with any juices from the plate. Cover the pot with a lid and cook in the oven for 2 1/2 hours.
- Carefully remove lid and turn the meat. Add the carrots, parsnips, and potatoes. Push them into the liquid as best you can. (You may need to mix them around halfway through their cooking to ensure they get submerged at some point.)
- Cook for another 1 1/2 hours until vegetables are fork-tender, but not falling apart. Remove bay leaves and discard.
- Transfer meat to a cutting board and remove any fat and bone. Shred the meat into chunks. You can either return the meat to the pot or start plating. Add the vegetables and gravy on top. (You can strain the cooking liquid and use it to make a gravy, or just pour some of the liquid over your shredded roast.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 766 kcal
% Daily Value*
| Calories | 766kcal | 38% |
| Carbohydrates | 39g | 13% |
| Protein | 64g | 128% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 209mg | 70% |
| Sodium | 3621mg | 151% |
| Potassium | 2051mg | 44% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 6065IU | 121% |
| Vitamin C | 35mg | 39% |
| Calcium | 116mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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