Dutch Oven Braised Beef Pot Roast with Carrots & Potatoes
Fall-apart tender beef chuck roast seared in cast iron and slow-braised with root vegetables and red wine gravy.
dutch-oven Timer
Set for 180 mins @ 300°F (149°C)
Ingredients
Base recipe calibrated for 6 adults.
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Get to the Point Execution
Season 3.5 lb chuck roast heavily with salt and pepper; sear in 2 tbsp oil in Dutch oven 4 mins per side.
Remove beef, sauté onions and garlic with tomato paste, and deglaze with 1 cup red wine (or beef broth).
Return beef with 2 cups beef broth, carrots, potatoes, and rosemary; cover with heavy lid.
Braise in a 300°F oven for 3 hours until roast falls apart when pressed with a spoon.
Step-by-Step Guided Instructions
Heat 2 tbsp avocado oil in a 6-quart Dutch oven over medium-high heat. Season a 3.5 lb chuck roast on all sides with 1.5 tsp kosher salt and 1 tsp black pepper. Sear for 4 minutes per side without moving until deeply browned. Transfer to a plate.
A dark mahogany sear builds fond on the pot bottom that forms the backbone of the gravy.
Turn heat to medium. Add 1 chopped yellow onion and 4 minced garlic cloves; cook 2 minutes. Stir in 2 tbsp tomato paste for 1 minute. Pour in 1 cup dry red wine (Cabernet or Pinot Noir) and scrape all browned bits from the pan bottom.
Deglazing dissolves the caramelized meat sugars into the braising liquid.
Return roast to pot. Pour in 2 cups low-sodium beef broth, 2 sprigs fresh rosemary, and 3 sprigs thyme. Scatter 1 lb baby red potatoes (halved) and 4 carrots cut into 2-inch chunks around the beef. Cover with lid and transfer to a 300°F preheated oven for 3 hours.
Braised chuck roast requires at least 3 hours at 300°F for tough muscle fibers to soften.
Remove pot from oven. Let rest 15 minutes with lid ajar. Use two forks to break beef into large hearty chunks. Skim excess surface fat and spoon the rich pan gravy over the meat and vegetables.
Serving chunks rather than shreds keeps the beef juicy and prevents it from drying out on the platter.
Cook this on Sunday afternoon; pot roast tastes even better the next day after flavors meld overnight in the fridge.
Cut the tender carrots and beef into small bite-sized pieces and serve over buttered egg noodles.
- Creamy mashed potatoes
- Warm dinner rolls
- Garden side salad
Reheat in a covered oven-safe dish at 325°F with 1/4 cup broth for 20 minutes.