Dutch Oven Pot Roast Recipe

5 from 1 vote

Dutch Oven Pot Roast Recipe

This easy one-pot Dutch Oven Pot Roast is braised with red wine, carrots, celery, herbs, garlic, and beef broth until the beef is fall-apart tender.

Prep Time20

Cook Time3 25

Total Time3 45

Course: Dinner

Cuisine: American

Keyword: beef, dutch oven, dutch oven pot roast, pot roast

Servings:

Calories: 355kcal

Equipment

cast iron dutch oven

Ingredients

2-3 lbs chuck roast or bottom round beef roast
coarse sea salt
fresh ground back pepper
1 tablespoon canola oil (or neutral oil, such as avocado oil)
2 tablespoon butter
2 medium onions, peeled and quartered
6 cloves garlic, peeled
5 medium carrots, sliced into ½" rounds
1 rib celery with leaves, cut into ½" pieces
3 sprigs fresh thyme
1 large sprig (or 2 small) fresh rosemary
2 cups dry red wine (Cabernet, Merlot, or dry red blend preferred)
32 oz beef broth/stock
2 tablespoon cornstarch
2 tablespoon water

Instructions

Preheat oven to 350 degrees.
2. Pat your pot roast dry, and liberally season with coarse sea salt and fresh ground black pepper (this will ensure a nice crust/even browning).
3. In a 5 quart cast iron Dutch Oven, heat 1 tablespoon canola oil and 2 tablespoon butter over medium high heat until butter is melted and bubbly. Using tongs, carefully place beef in Dutch oven and sear, undisturbed on all sides (about 2-4 minutes per side-first side will take longer and other sides will be faster as pan heats up).
4. Once all side of roast are seared, remove from pot to a lipped plate or platter and set aside. Add carrots, celery, garlic and onion to the Dutch Oven and toss to coat all vegetables well with the butter/oil. Cook vegetables until slightly browned, about 2-3 minutes. With vegetables still in Dutch Oven, deglaze the pan with the wine and place the beef and accumulated juices back into the Dutch oven. Add the beef stock and herbs, making sure meat is well covered with liquid and herbs are on the top (we will be removing them later). Cover and place in the oven for 2 hours. After 2 hours, remove the herbs from the pot, season liquid with salt and pepper , and turn roast over. Continue to cook for another hour.
5. After 3 hours, remove Dutch oven from the oven, and remove meat with tongs to a cutting board Once cool enough to handle, shred meat between 2 forks.
6. In a small measuring cup or bowl, whisk 2 tablespoons cornstarch with 2 tablespoons water until completely combined to make a slurry. Add it to the Dutch oven and cook uncovered over medium-low heat on the stove until thickened, about 5 minutes.
To make it in the Crockpot:
Follow steps 1-4, then add everything to a Crockpot, and cook on low for 7-8 hours, until beef is fall-apart tender.

Notes

Doneness note: If the meat does not shred easily after 3 hours of braising, cover and return to the oven for another 20–30 minutes.

No wine: Swap red wine for additional beef broth.

Storage: Refrigerate leftovers with some cooking liquid to keep it moist for 3–4 days.

Nutrition