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Dutch Oven Pot Roast

beefdutch-ovendinner prep 20m cook 4h25 serves 6

Ingredients#

  • 3.5-4 lbs boneless beef chuck roast
  • 2 teaspoons kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoons neutral oil
  • 2 large sweet onions, peeled and chopped into 0.5-inch pieces
  • 5 cloves garlic, peeled and chopped or finely grated
  • 2 tablespoons tomato paste
  • 0.5 cup red wine (such as Cabernet Franc or Cabernet Sauvignon)
  • 3 cups low-sodium beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 3 sprigs fresh rosemary
  • 3-5 sprigs fresh thyme
  • 2 dried bay leaves
  • 3-4 large carrots, peeled and cut into 1-2 inch pieces
  • 1.5-2 lbs small baby potatoes (yellow or small Yukon Gold), whole and unpeeled

Steps#

  1. Preheat oven to 300°F (149°C). Pat the beef dry and season all over with the salt and pepper. Let sit at room temperature 20 minutes.
  2. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown the beef on both sides until a golden crust forms, 5-6 minutes per side. Transfer to a plate.
  3. Reduce heat to medium. Add onions and cook 3-4 minutes, stirring occasionally. Add garlic and cook 1 minute more.
  4. Stir in tomato paste until dissolved, 1-2 minutes. Deglaze with red wine, scraping up the browned bits. Raise heat slightly, bring to a boil, and reduce 1-2 minutes.
  5. Pour in beef broth, Worcestershire, and balsamic vinegar.
  6. Tie the rosemary and thyme sprigs together with kitchen twine and add to the pot along with the bay leaves.
  7. Return the beef and any juices to the pot. Liquid should come halfway up the beef; add more stock or water if needed.
  8. Cover tightly and cook in the oven for 2 hours. The meat will not be tender yet.
  9. Remove from the oven and scatter in the carrots and potatoes, seasoning them lightly with salt. Cover and return to the oven for another 2 hours, until the meat is fork tender. Cool slightly before cutting or breaking into pieces.
  10. Serve the beef on a platter with the potatoes and carrots from the pot. Garnish with fresh thyme or parsley and flaky sea salt.

Notes#

  • Plan on about 1-1.25 hours per pound covered at 300°F, and start checking at about 0.9 hours per pound.
  • Thickness matters more than weight. It's done when a fork twists easily and the meat shreds; if it pushes back, give it another 30-45 minutes covered.