DUTCH OVEN POT ROAST

Classic Dutch Oven Pot Roast Recipe: A Hearty Comfort Meal

When the chill of winter sets in, there’s nothing quite like a steaming pot of pot roast to warm you up from the inside out. This classic Dutch oven pot roast recipe is a perfect blend of tender beef, flavorful vegetables, and a rich gravy that makes it a quintessential comfort food. Whether you’re gathering with family or simply enjoying a cozy night in, this pot roast will surely become a favorite in your meal rotation.

Ingredients

• Generous kosher salt
• Generous freshly ground black pepper
• 3 lbs chuck roast
• 2 tablespoons olive oil
• 2 yellow onions, quartered
• 3 garlic cloves, sliced
• 1/2 cup dry red wine (Merlot or Cabernet Sauvignon)
• 2 cups low-sodium beef broth
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme (plus thyme sprigs)
• 2 bay leaves
• 1 1/2 lbs baby yellow potatoes
• 4 large carrots
• 2 tablespoons cornstarch
• 1/4 cup cold water

Instructions

Preparing the Roast

1. Season the Chuck Roast: Generously season the chuck roast with kosher salt and freshly ground black pepper on both sides.
2. Sear the Roast: Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is hot, sear the chuck roast on both sides until it is nicely browned. Transfer the roast to a large plate and set it aside.
3. Cook the Onions and Garlic: Reduce the heat to medium. Add a bit more olive oil if necessary, and add the quartered onions to the Dutch oven. Cook until the onions are softened and have browned slightly on the edges. Turn off the heat and stir in the sliced garlic. Allow the garlic to cook in the residual heat for about 1 minute, stirring occasionally.
4. Deglaze and Add Liquids: Turn the heat back to medium. Add the red wine to the Dutch oven, scraping the bottom to loosen any browned bits. Add the beef broth, Worcestershire sauce, chopped rosemary, chopped thyme, and bay leaves. Return the seared chuck roast to the Dutch oven.
5. Slow Cook the Roast: Cover the Dutch oven with its lid and place it in a preheated oven at 300°F (150°C). Let it cook for 1 hour and 45 minutes.

Adding Vegetables

6. Add Vegetables: After the initial cooking time, carefully remove the Dutch oven from the oven. Add the baby yellow potatoes and large carrot pieces to the pot. Cover the Dutch oven and return it to the oven. Cook for an additional 45-60 minutes, or until both the pot roast and vegetables are fork-tender.

Making the Gravy

7. Rest and Prepare the Gravy: Remove the pot roast from the oven and let it rest in the pan for 20 minutes. Place the roast on a cutting board and cover it loosely with aluminum foil. Transfer the vegetables to a serving platter and keep them warm.
8. Make the Gravy: Discard the bay leaves from the Dutch oven. Mix the cornstarch with 1/4 cup of cold water to create a slurry. Over low heat, slowly whisk the cornstarch mixture into the remaining broth in the Dutch oven. Cook, stirring occasionally, until the gravy has thickened.
9. Slice and Serve: Remove any large pieces of fat and connective tissue from the chuck roast. Slice the meat against the grain with a sharp knife. Serve the roast slices with the vegetables and gravy.

Tips

• Choosing the Roast: Chuck roast is ideal for this recipe due to its marbling and rich flavor. If you prefer, you can also use a rump roast.
• Selecting the Wine: Use a dry, bold red wine like Cabernet Sauvignon or Merlot. It should be a wine you enjoy drinking, as it will add depth to the gravy.
• Potatoes: Baby yellow potatoes are tender and cook evenly, but you can use Yukon gold or russet potatoes cut into chunks if preferred.
• Resting Time: Let the pot roast rest for 20 minutes in the liquid before carving. This helps the juices redistribute throughout the meat, keeping it moist and flavorful.
• Bay Leaves: Remember to remove and discard the bay leaves before serving to avoid an unpleasant texture in the dish.

FAQ

Q: Can I use a different cut of meat for this recipe?

A: Yes, while chuck roast is recommended for its flavor and tenderness, you can also use other cuts like rump roast or brisket. Just adjust the cooking time if needed.

Q: What can I use instead of red wine?

A: If you prefer not to use wine, you can substitute with an additional cup of beef broth or use a splash of balsamic vinegar for a similar depth of flavor.

Q: Can I make this dish ahead of time?

A: Absolutely! This pot roast can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven. It also freezes well for up to 3 months.

Q: How do I ensure my pot roast turns out tender?

A: Low and slow cooking is key to a tender pot roast. Make sure to cook it at a low temperature and give it enough time to become fork-tender. Avoid rushing the cooking process.

Q: Can I add other vegetables to this recipe?

A: Yes, feel free to add other root vegetables like parsnips or turnips. Just cut them into chunks similar in size to the carrots and potatoes.

Enjoy this warm, comforting Dutch oven pot roast on a cold day or whenever you crave a hearty, home-cooked meal. With its tender beef and flavorful gravy, it’s sure to become a staple in your recipe collection.