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Classic Cozy Dutch Oven Pot Roast

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A simple, slow-cooked beef chuck roast braised in a Dutch oven with vegetables and herbs, perfect for a comforting Sunday dinner.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast, well-marbled
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 large yellow onion, peeled and quartered
  • 4 medium carrots, peeled and cut into chunks
  • 3 celery stalks, cut into large pieces
  • 4 garlic cloves, smashed but left whole
  • 2 cups low sodium beef broth
  • 1 cup dry red wine (optional)
  • 2 tablespoons tomato paste
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 pound potatoes (Yukon gold or red), peeled and cut into chunks

Instructions

  1. Remove the chuck roast from the fridge about 30 minutes before cooking to bring it to room temperature. Preheat oven to 325°F (160°C). Pat the meat dry with paper towels.
  2. Generously salt and pepper all sides of the roast.
  3. Heat olive oil in the Dutch oven over medium-high heat. When shimmering, add the roast and sear for 4-5 minutes per side until deeply browned. Use tongs to turn the meat carefully.
  4. Remove the roast and set aside. Add onions, carrots, celery, and garlic to the pot. Stir and cook for a few minutes, scraping up browned bits.
  5. Stir in tomato paste and cook for 1 minute. Pour in beef broth and red wine if using. Add thyme, rosemary, and bay leaves.
  6. Return the roast to the pot, nestling it among the vegetables. Add potatoes around the meat.
  7. Cover and place the Dutch oven in the preheated oven. Cook for 3 to 4 hours until the meat is fork-tender. Check halfway through and spoon juices over the roast if it looks dry.
  8. Remove the pot roast from the oven and let it rest for 10 minutes with the lid off to redistribute juices.

Notes

Searing the meat before braising is essential for deep flavor. Keep vegetables in large chunks to maintain texture. If the liquid reduces too much during cooking, add a splash of broth or water. Rest the meat after cooking to keep it moist. For a slow cooker option, brown meat and veggies first, then cook on low for 6-8 hours.

Nutrition

Keywords: pot roast, Dutch oven, slow cooked beef, Sunday dinner, comfort food, chuck roast, braised beef

Find it online: https://blixfood.com/classic-cozy-dutch-oven-pot-roast-recipe-easy-perfect-sunday-dinner-ideas/