--- 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…" url: "https://briansunter.com/recipes/dutch-oven-pot-roast" --- # 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. main beef comfort-food dutch-oven braise Scale Units ## 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 1 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. 2 Preheat oven to 275 °F to 300°F. 3 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. Note Cut the roast into 2 large chunks before searing if it's very thick for more surface area. 4 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 . 5 Stir in 1 to 2 tbsp tomato paste and cook for 30-60 seconds. 6 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 . 7 Return the beef to the pot. Add enough stock so liquid comes about halfway up the meat. Cover tightly. 8 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 . Note Keep the braise gentle (275-300°F) for proper collagen-to-gelatin conversion. 9 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. 10 Remove roast and vegetables to a serving platter. Let the meat rest for 10-20 minutes . Slice against the grain or shred. 11 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. ## Related recipes - [Dutch Oven Carnitas Burrito Bowls](/recipes/dutch-oven-carnitas-burrito-bowls) [Rich braised pork shoulder with crispy broiled edges, cilantro lime rice, seasoned black beans, and fresh toppings. The broil step is essential, it transforms braised pork into carnitas.](/recipes/dutch-oven-carnitas-burrito-bowls) - [Udon Beef Noodle Soup](/recipes/udon-beef-noodle-soup) [Thinly shaved beef cooked with onions in a sweet-savory dashi broth, served over chewy udon noodles, classic Japanese comfort food.](/recipes/udon-beef-noodle-soup) - [Chinese Red-Braised Pork Belly (Hong Shao Rou)](/recipes/chinese-red-braised-pork-belly) [Sticky-glossy pork belly braised in sweet-salty sauce. Serve over steamed rice.](/recipes/chinese-red-braised-pork-belly) View Cooklang Source recipe.cook ``` --- 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. ```