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Sunday Dutch Oven Pot Roast

Ingredients · Serves 6 · Prep 25 min · Total 4 hr 5 min

  • Roast
  • 3 ½ lb boneless beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 onions, cut into wedges
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine, or more broth
  • 2 cups beef broth
  • 1 tbsp worcestershire sauce
  • 4 sprigs fresh thyme, or 1 tsp dried
  • 2 bay leaves
  • Vegetables
  • 1 lb carrots, peeled, cut into 2-inch pieces
  • 1 ½ lb yukon gold potatoes, halved, or quartered if large
  • Gravy
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp fresh parsley, chopped (optional)
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Sunday Dutch Oven Pot Roast

Steps

  1. Heat the oven to 325°F with a rack in the lower third.
  2. Pat the roast dry and season it all over with the salt and pepper.
  3. Heat the oil in a large Dutch oven over medium-high heat until it shimmers.
  4. Brown the roast well on the first side without moving it.
  5. Turn the roast and brown the other side, then sear the edges briefly. Move it to a plate.
  6. Lower the heat to medium. Add the onions and cook, stirring, until they start to brown.
  7. Stir in the garlic and tomato paste and cook until the paste darkens a shade.
  8. Pour in the wine and scrape up the browned bits from the bottom. Simmer until reduced by half.
  9. Stir in the broth and Worcestershire, add the thyme and bay leaves, and nestle the roast back in with its juices.
  10. Bring the liquid to a simmer, cover the pot and move it to the oven.
  11. Braise the roast.
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Sunday Dutch Oven Pot Roast

Steps, continued

  1. Take the pot out and arrange the carrots and potatoes around the roast, pushing them into the liquid.
  2. Cover again and braise until a fork slides into the beef with no resistance and the vegetables are tender. By then the beef is far past the safe 145°F (63°C).
  3. Move the beef and vegetables to a platter and cover loosely with foil. Fish out the herb stems and bay leaves.
  4. Spoon off the fat from the top of the liquid. Bring the liquid to a simmer on the stove over medium heat.
  5. Stir the cornstarch and water together, whisk it into the liquid and simmer until the gravy thickens.
  6. Pull the beef into large chunks, spoon the gravy over everything and sprinkle with parsley.
  7. Cook to 145°F inside (check with a thermometer).