Non Veg

Dutch Oven Pot Roast

foodiecrush_admin 4 Min Read

Satisfying, melt-in-your-mouth tender Dutch Oven Pot Roast recipe is surprisingly easy to make at home and has been a classic for generations. As the meat braises low and slow in red wine, the carrots, onion, and garlic gently break down into a rich, flavorful gravy for a perfect one-pot meal the whole family will love.

Contents
IngredientsInstructionsBrown the roastSaute the VeggiesDeglaze the PanBraise the Pot RoastThicken the GravyServeNutrition

Ingredients

  • ▢ 3 – 4 lbs Chuck Roast
  • ▢ 1 tbsp Kosher Salt
  • ▢ 2 tbsp Oil
  • ▢ 1 Onion chopped
  • ▢ 2 Carrots chopped
  • ▢ 2 Celery chopped
  • ▢ 2 Parsnip chopped
  • ▢ 2 Rutabaga chopped
  • ▢ 4 garlic cloves minced
  • ▢ ½ cup Red Wine
  • ▢ ½ cup Beef Broth
  • ▢ 1 tbsp Worcestershire
  • ▢ 3 Rosemary sprigs
  • ▢ 2 Bay leaves
  • ▢ 1 tsp Cornstarch

Instructions

Brown the roast

  • Preheat oven to 325 degrees F. Adjust the oven rack to the middle low position to make sliding the Dutch oven in and out easy.
  • Remove beef from the package and pat dry with paper towels
  • Season beef on all sides with salt
  • Preheat a large Dutch oven over medium heat
  • Add oil and swirl to coat the pan
  • Sear beef on both sides, 5 to 7 minutes per side.
  • Set aside.

Saute the Veggies

  • Add the onion, carrots, celery, parsnips and rutabaga and sautee for 5 to 7 minutes, until just starting to caramelize.
  • Add in the garlic and cook 30 seconds longer.

Deglaze the Pan

  • Carefully add the wine, and deglaze pan, using a wooden spoon to scrape up any browned bits.
  • Add the beef broth and Worcestershire along with a pinch of salt and stir to combine.
  • Nestle the chuck roast, along with any juices, back into the Dutch oven.
  • Add bay leaves and rosemary to the liquid and cover with the lid.

Braise the Pot Roast

  • Carefully transfer the Dutch oven to the oven and braise for 2 1/2 to 3 1/2 hours until the roast reaches 195 – 200 degrees F with an instant-read thermometer and is fork tender.
  • Carefully remove the Dutch oven from the oven.
  • Transfer meat and veggies to a platter.
  • Remove and discard the bay leaves and rosemary.

Thicken the Gravy

  • Set the Dutch oven over a burner set to medium heat.
  • Add ½ cup beef broth, or more if needed, and bring to a boil
  • Make a slurry by whisking together water and with the cornstarch in a small bowl.
  • Whisk the slurry into the cooking liquid.
  • Stir constantly as the sauce thickens. 5 to 7 minutes.

Serve

  • Slice the roast and serve with the veggies and thickened gravy over top.

Nutrition

Serving: 1g | Calories: 576kcal | Carbohydrates: 26g | Protein: 46g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1505mg | Potassium: 1527mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3495IU | Vitamin C: 44mg | Calcium: 137mg | Iron: 6mg
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