Dutch Oven Pot Roast
A classic pot roast with deep flavor from proper browning and slow braising. Salt the meat ahead of time, get a good crust on the beef and onions, and braise until fork-tender with liquid only halfway up the meat.
Ingredients
- 3 lb beef chuck roast
- — kosher
- — black
- 2 tbsp neutral oil
- — onions
- 4 cloves garlic
- 1 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef stock
- 1 tbsp worcestershire sauce
- — rosemary sprigs
- — thyme sprigs
- — bay leaves
- 1.50 lb carrots
- 1.50 lb small potatoes
- 1 tbsp butter
- 1 tbsp flour
Equipment
oven·dutch
Method
The night before or 30 minutes ahead, salt 3 lb beef chuck roast generously with kosher salt and black pepper. For best results, refrigerate uncovered for 8-24 hours.
Preheat oven to 275°F to 300°F.
Heat 2 tbsp neutral oil in a dutch oven over medium-high heat until shimmering. Sear the chuck roast on all sides until a dark crust forms. Let it develop color without moving it too much. Remove to a plate.
Add onions , cut into thick wedges, to the pot. Cook until deeply golden. Add 4 cloves garlic , minced, and cook for 1 minute .
Stir in 1 tbsp tomato paste and cook for 30-60 seconds.
Add 1 cup dry red wine and scrape up the browned bits from the bottom of the pan. Add 2 cups beef stock , 1 tbsp worcestershire sauce , rosemary sprigs , thyme sprigs , and bay leaves .
Return the beef to the pot. Add enough stock so liquid comes about halfway up the meat. Cover tightly.
Braise in oven for 1.5 hours . At this point, add 1.50 lb carrots cut chunky and 1.50 lb small potatoes (or big chunks). Re-cover and continue cooking for another 1.5 hours .
Total braising time: 3-5 hours depending on size, until a fork slides in easily. Avoid opening the lid frequently. If it's not tender, continue cooking.
Remove roast and vegetables to a serving platter. Let the meat rest for 10 minutes . Slice against the grain or shred.
For gravy: Simmer the remaining liquid in the pot. Whisk in a paste of 1 tbsp butter + 1 tbsp flour a bit at a time until glossy and thick.
Tips: Cut the roast into 2 large chunks before searing if it's very thick for more surface area. Keep the braise gentle (275-300°F) for proper collagen-to-gelatin conversion.
View Cooklang Source
>> title: Dutch Oven Pot Roast
>> description: A classic pot roast with deep flavor from proper browning and slow braising. Salt the meat ahead of time, get a good crust on the beef and onions, and braise until fork-tender with liquid only halfway up the meat.
>> tags: main, beef, comfort-food, dutch-oven, braise
The night before or 30 minutes ahead, salt @beef chuck roast{3 to 4%lb} generously with @kosher salt and @black pepper. For best results, refrigerate uncovered for 8-24 hours.
Preheat #oven to 275°F to 300°F.
Heat @neutral oil{2 to 3%tbsp} in a #dutch oven over medium-high heat until shimmering. Sear the chuck roast on all sides until a dark crust forms. Let it develop color without moving it too much. Remove to a plate.
Add @onions{2 large}, cut into thick wedges, to the pot. Cook until deeply golden. Add @garlic{4 to 6%cloves}, minced, and cook for ~{1%minute}.
Stir in @tomato paste{1 to 2%tbsp} and cook for 30-60 seconds.
Add @dry red wine{1%cup} and scrape up the browned bits from the bottom of the pan. Add @beef stock{2 to 2.5%cups}, @worcestershire sauce{1 to 2%tbsp}, @rosemary sprigs{3 to 4}, @thyme sprigs{3 to 4}, and @bay leaves{2}.
Return the beef to the pot. Add enough stock so liquid comes about halfway up the meat. Cover tightly.
Braise in #oven for ~{1.5%hours}. At this point, add @carrots{1.5%lb} cut chunky and @small potatoes{1.5%lb} (or big chunks). Re-cover and continue cooking for another ~{1.5 to 2%hours}.
Total braising time: 3-5 hours depending on size, until a fork slides in easily. Avoid opening the lid frequently. If it's not tender, continue cooking.
Remove roast and vegetables to a serving platter. Let the meat rest for ~{10 to 20%minutes}. Slice against the grain or shred.
For gravy: Simmer the remaining liquid in the pot. Whisk in a paste of @butter{1%tbsp} + @flour{1%tbsp} a bit at a time until glossy and thick.
Tips: Cut the roast into 2 large chunks before searing if it's very thick for more surface area. Keep the braise gentle (275-300°F) for proper collagen-to-gelatin conversion.