Dutch Oven Pot Roast
User Reviews
4.9
Dutch Oven Pot Roast
Description
Starting with seasoning the beef roast with salt and pepper, the meat is seared in olive oil to create a browned crust, enhancing flavor. The vegetables are arranged around the roast in a Dutch oven, and the cooking liquid — a blend of beef broth and red wine — is poured over everything with a sprinkle of thyme. Covered cooking at 325°F allows the roast to slowly break down, producing a rich broth and tender ingredients.
The long, slow cooking time softens large whole potatoes and sweet potatoes while infusing them with savory broth flavors. Garlic cloves offer a milder, roasted taste throughout the dish. This method typically yields meat that pulls apart easily with a fork, ideal for hearty family meals.
This pot roast can be served as a comforting one-dish meal. The recipe advises using larger vegetable pieces so they don't turn to mush and suggests adjusting cooking time for different cuts. The use of red wine adds depth to the flavor profile without overpowering the beef.
Ingredients
- 1 tablespoon olive oil
- 4 to 5 pound blade beef roast or chuck beef roast
- 6 russet potatoes washed and kept whole, large
- 1 sweet potato peeled and sliced into very large chunks, large
- 2 onion quartered, red or white
- 10 cloves garlic whole
- 1/2 cup red wine
- 2 cups beef stock
- 1 tablespoon thyme I used freeze dried
- salt
- black pepper
Instructions
- Preheat your oven to 325 F.
- Sprinkle the salt and pepper over the roast.
- Add the olive oil to a Dutch oven and start heating to medium-high heat.
- Brown the beef roast on all sides, approximately 1 to 2 minutes per side.
- Place your vegetables around the roast and the garlic on top.
- Combine the beef broth and red wine together. Pour over the top of the roast.
- Sprinkle the thyme over the top.
- Cover and place in the oven.
- Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it. The secret is low heat and slow!
Notes
- Blade and chuck roasts are recommended for their slow-cooking qualities and texture.
- Use large whole potatoes and large vegetable chunks to maintain texture during long cooking.
- If adding smaller vegetables, include them in the last two hours to prevent overcooking and mushiness.
- Adjust cooking time if using cuts like sirloin tip or round, which cook faster but may have a different texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Sodium | 184mg | 8% |
| Potassium | 1215mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3130IU | 63% |
| Vitamin C | 18.8mg | 21% |
| Calcium | 63mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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