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 to 4 lb beef chuck roast
- - kosher salt
- - black pepper
- 2 to 3 tbsp neutral oil
- 2 large onions
- 4 to 6 cloves garlic
- 1 to 2 tbsp tomato paste
- 1 cup dry red wine
- 2 to 2.5 cups beef stock
- 1 to 2 tbsp worcestershire sauce
- 3 to 4 rosemary sprigs
- 3 to 4 thyme sprigs
- 2 bay leaves
- 1.5 lb carrots
- 1.5 lb small potatoes
- 1 tbsp butter
- 1 tbsp flour
Equipment
- oven
- dutch
Instructions
The night before or 30 minutes ahead, salt 3 to 4 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 to 3 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 2 large onions , cut into thick wedges, to the pot. Cook until deeply golden. Add 4 to 6 cloves garlic , minced, and cook for 1 minute .
Stir in 1 to 2 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 to 2.5 cups beef stock , 1 to 2 tbsp worcestershire sauce , 3 to 4 rosemary sprigs , 3 to 4 thyme sprigs , and 2 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 1.5 lb carrots cut chunky and 1.5 lb small potatoes (or big chunks). Re-cover and continue cooking for another 1.5-2 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 10-20 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.
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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]
cuisine: american
difficulty: medium
rating: 4.5
---
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.
> Cut the roast into 2 large chunks before searing if it's very thick for more surface area.
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 ~{1.5-2%hours}.
> Keep the braise gentle (275-300°F) for proper collagen-to-gelatin conversion.
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 ~{10-20%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.