Recipes of Cooking

Dutch Oven Pot Roast

Here is my favorite dutch oven pot roast recipe, with tender beef that falls apart with a fork, carrots, potatoes, onions, and a rich gravy that brings everything together.

This pot roast is what I make when I want dinner to feel special without spending all day in the kitchen. I just let it cook low and slow in the oven while I get other things done, and by dinnertime, the whole house smells amazing.

To elevate your Easy Crockpot Pot Roast, here are some handy tips! First, don’t skip browning the roast in a skillet before placing it in the crockpot; this step enhances the flavor. Another great tip is to use a meat thermometer to ensure your roast reaches a perfect internal temperature of 145°F for optimal tenderness. Lastly, if you want to thicken up the juices to create a rich gravy, whisk in a cornstarch slurry in the last 30 minutes of cooking, giving you a glorious sauce for serving!

ENNA

Dutch Oven Pot Roast

Indulge in the comforting flavors of this Dutch Oven Pot Roast, where tender chuck roast melds with hearty vegetables in a rich, savory broth. This easy-to-follow recipe transforms simple ingredients into a mouthwatering meal that evokes warmth and nostalgia, perfect for family gatherings or cozy nights in. With minimal cleanup and maximum flavor, this pot roast will quickly become a favorite at your dinner table.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 523

Ingredients Equipment Method Notes

Ingredients

  

• 4 pounds beef chuck roast
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 4 cups beef broth
• 2 medium onions
• 4 cloves garlic
• 2 sprigs fresh rosemary
• 1 cup red wine 
• 4 sprigs fresh thyme
• 2 stalks celery
• 4 medium potatoes 
• 4 medium carrots

Equipment

• Dutch oven

Method

 

1. Preheat oven to 325°F and position rack in the lower third.
2. Pat the beef dry, then rub generously with salt and black pepper.
3. Heat olive oil in a Dutch oven over medium-high, sear roast 4-5 minutes per side until deep golden brown, then transfer to a plate.
4. Reduce heat to medium, add onions and garlic, cook 2-3 minutes until fragrant.
5. Pour in red wine, scrape the bottom to release browned bits, and simmer for 2 minutes until reduced by half.
6. Return roast to pot, pour in beef broth, tuck in thyme and rosemary sprigs, bring to a gentle simmer.
7. Cover the Dutch oven, transfer to the oven, and cook for 3 hours until fork-tender.
8. After 1½ hours, add carrots and celery around the roast, replace lid, and cook until vegetables are tender.
9. Remove from oven, let the roast rest for 10 minutes before slicing against the grain.

Notes

Use a good quality chuck roast for the best flavor. Let the roast rest before slicing to redistribute juices.

Common Questions

1. How long does it take to cook a pot roast in a Dutch oven?
   Generally, a 3-4 pound roast will take about 3-3.5 hours in the oven, including the time for the vegetables.
2. Can I use a different cut of meat?
   Yes, while chuck roast is ideal, other cuts like brisket or round roast can also work, though you may need to adjust cooking times accordingly.
3. What’s the best way to store leftovers?
   Keep leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for a delicious meal later. Remember to cool them completely first!

With all these details at your fingertips, you’re ready to dive into the world of Dutch Oven Pot Roast. Enjoy the undeniable warmth and nostalgia that comes with every bite!

Don’t forget to share your experience and tag me on social media with your tasty creations! Happy cooking!

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