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World's Best Pot Roast

Prep Time20 mins
Cook Time3 hrs 25 mins
Total Time3 hrs 45 mins
Course: Dinner
Keyword: beef, dutch oven, pot roast
Servings: 8


  • cast iron dutch oven


  • 2 lbs eye round beef roast
  • coarse sea salt
  • fresh ground back pepper
  • 1 tbsp canola oil
  • 2 tbsp butter
  • 2 medium onions, peeled and quartered
  • 6 cloves garlic, peeled
  • 5 medium carrots, sliced into 1/2" rounds
  • 1 rib celery with leaves, cut into 1/2" pieces
  • 3 sprigs fresh thyme
  • 1 large sprig (or 2 small) fresh rosemary
  • 2 cups red wine (red blend preferred)
  • 32 oz beef broth/stock
  • 2 tbsp cornstarch
  • 2 tbsp water


  • 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 tbsp canola oil and 2 tbsp 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 tbs cornstarch and 2 tbs water to mke a slurry and add it to the Dutch Oven. Cook on the stovetop, uncovered on medium-low heat until thickened, about 5-7 minutes. Add shredded beef back to pot and serve over mashed potatoes.