This easy and delicious one-pot Dutch Oven Pot Roast is southwarddepression cooked in a bandage fe Dutch oven with carrots, celery, herbs, wine and garlic. The tender beefiness and veggies melt in your mouth and become bang-up over a pile of creamy mashed potatoes!

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Delicious, Family style beef chuck roast

As soon equally the first leaf falls and the temperature drops below 70 degrees, I'm dreaming of this Pot Roast recipe.

With plenty of tender fall apart beef and veggies, this slow cooked beef chuck roast is a Sunday dinner staple. Slowly cooked in it'due south own juices, this pot roast is delicious over a pile of creamy whipped potatoes! Take your leftovers to the adjacent level with Pot Roast Grinder Sandwiches!

Dutch oven pot roast

What goes into the Dutch Oven Pot Roast

This recipe'due south got all things good- wine, beef stock, a groovy cutting of meat, some herbs and garlic. And subsequently a quick sear and some browning of the veggies, this meal essentially cooks itself (ya gotta love that). Just throw everything in the pool, pop your Dutch Oven in the oven, and let the magic happen.

To make this delicious Braised pot roast, yous will demand:

  • 2-3 lbs chuck roast or bottom round beef roast.
  • Fibroid sea salt and fresh ground back pepper.
  • Canola oil and butter.
  • two medium onions.
  • 6 cloves garlic.
  • Carrots and Celery.
  • Fresh thyme and rosemary.
  • Red vino, such as Cabernet Sauvignon or Merlot.
  • Beef broth.
  • Cornstarch.
Dutch oven pot roast

Making the Braised pot roast

This whole meal is made starting time to stop in one pot! Y'all'll start by liberally seasoning the beef, and searing it off in a VERY hot bandage iron Dutch oven. Next, yous'll add the veggies and brown them a bit, and so deglaze with red wine. Lastly, add together the beef goop and herbs, and transfer to the oven for 3 hours.

Optionally, y'all can then thicken it with a cornstarch slurry. Shred the beef on a cut board and add right dorsum into the pot. Serve with mashed potatoes and crusty bread!

Beef chuck roast

What kind of Dutch oven is best?

If you don't already have a cast fe Dutch Oven, get 1! It'southward such a great tool to have, specially for ho-hum cooking meat. You can become a great sear on your meat and slowly cook it in the aforementioned pan, keeping all that flavor. Information technology goes easily from stovetop to oven, and is also great for soups and stews. Mine is in heavy rotation all Autumn and Winter long.

This pot roast has to be one of my nearly requested recipes. My mom and dad dearest information technology and ask for it regularly, and my live-in Guy Fieri beau thinks it's "out-of-bounds" when I make the leftovers into Pot Roast Grinders with Horseradish and Pepperoncini Mayo.

Pot Roast Grinder Sandwiches

Looking for more great recipes?

Why not try my Irksome Cooker Mexican Pozole, Shrimp Corn Chowder, Shrimp Gumbo with Chicken and Andouille, Chipotle Cheddar Chicken Meatloaf, or Tuna Noodle Casserole with Cheese Tortellini and Egg Noodles!

Beef chuck roast

What to serve with the braised pot roast

It's super versatile and the meat is shredded, then you can eat served over mashed potatoes or Cauliflower Potato Mash, every bit a Pot Roast Grinder, or even just throw some potatoes in with the other veg and eat it stew-manner. The possibilities are are countless every bit the flavor.

dutch oven pot roast

Dutch Oven Pot Roast add-ins:

If you love mushrooms, throw those in with the veggies as well. You won't regret it. I love to add baby bellas because my boyfriend and I are mushroom freaks! Ane 8 oz bundle, and you're proficient to become. No need to slice, unless you want smaller pieces.

What kind of wine should I utilise?

I dearest a ruby blend, but any ruddy wine volition do, simply nothing overly sweet. I love a Cabernet Sauvignon if I don't have a red blend on hand.

Could I sub in a different cut of meat instead of beefiness chuck roast?

Certain could! I would recommend a bottom round roast if you are looking for a slightly less expensive cutting than the middle round, or even a chuck roast.

Best Pot Roast

World'southward Best Pot Roast

Prep Time 20 mins

Cook Time 3 hrs 25 mins

Total Time 3 hrs 45 mins

Form: Dinner

Keyword: beef, dutch oven, pot roast

Servings: viii

  • cast iron dutch oven

  • ii-3 lbs chuck roast or bottom circular beefiness roast
  • coarse sea table salt
  • fresh ground back pepper
  • 1 tbsp canola oil
  • two tbsp butter
  • two medium onions, peeled and quartered
  • 6 cloves garlic, peeled
  • 5 medium carrots, sliced into i/ii" rounds
  • 1 rib celery with leaves, cut into 1/2" pieces
  • three sprigs fresh thyme
  • i large sprig (or 2 minor) fresh rosemary
  • two cups crimson wine (blood-red blend preferred)
  • 32 oz beef broth/stock
  • 2 tbsp cornstarch
  • 2 tbsp water

  • Preheat oven to 350 degrees.

    ii. Pat your pot roast dry, and liberally season with coarse body of water salt and fresh ground blackness pepper (this volition ensure a nice chaff/fifty-fifty browning).

    three. In a v quart cast fe Dutch Oven, heat ane tbsp canola oil and 2 tbsp butter over medium high heat until butter is melted and bubbly. Using tongs, carefully identify beef in Dutch oven and sear, undisturbed on all sides (about 2-4 minutes per side-kickoff side volition take longer and other sides volition be faster every bit pan heats up).

    four. Once all side of roast are seared, remove from pot to a lipped plate or platter and set aside. Add together carrots, celery, garlic and onion to the Dutch Oven and toss to coat all vegetables well with the butter/oil. Melt vegetables until slightly browned, well-nigh 2-iii minutes. With vegetables nonetheless 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 acme (we will be removing them after). 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 plow roast over. Proceed to cook for another hour.

    5. After three hours, remove Dutch oven from the oven, and remove meat with tongs to a cutting lath In one case cool enough to handle, shred meat between 2 forks.

    six. 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, nearly 5-vii minutes. Add shredded beef back to pot and serve over mashed potatoes.

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