This satisfying Dutch oven pot roast features chuck roast braised to tender perfection in an incredible red wine gravy and veggies made right in the one-pot.
Contents
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.
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
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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.
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Remove beef from the package and pat dry with paper towels
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Season beef on all sides with salt
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Preheat a large Dutch oven over medium heat
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Add oil and swirl to coat the pan
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Sear beef on both sides, 5 to 7 minutes per side.
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Set aside.
Saute the Veggies
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Add the onion, carrots, celery, parsnips and rutabaga and sautee for 5 to 7 minutes, until just starting to caramelize.
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Add in the garlic and cook 30 seconds longer.
Deglaze the Pan
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Carefully add the wine, and deglaze pan, using a wooden spoon to scrape up any browned bits.
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Add the beef broth and Worcestershire along with a pinch of salt and stir to combine.
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Nestle the chuck roast, along with any juices, back into the Dutch oven.
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Add bay leaves and rosemary to the liquid and cover with the lid.
Braise the Pot Roast
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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.
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Carefully remove the Dutch oven from the oven.
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Transfer meat and veggies to a platter.
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Remove and discard the bay leaves and rosemary.
Thicken the Gravy
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Set the Dutch oven over a burner set to medium heat.
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Add ½ cup beef broth, or more if needed, and bring to a boil
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Make a slurry by whisking together water and with the cornstarch in a small bowl.
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Whisk the slurry into the cooking liquid.
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Stir constantly as the sauce thickens. 5 to 7 minutes.
Serve
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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
