Description
A tender and easy pot roast cooked in a Dutch oven, perfect for cozy nights with melt-in-your-mouth beef and a rich, savory sauce.
Ingredients
Scale
- 3–4 pounds chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, sliced (about 250g)
- 3 medium carrots, peeled and cut into chunks (about 300g)
- 2 celery stalks, cut into chunks
- 4 garlic cloves, minced
- 2 cups low-sodium beef broth
- 1 cup red wine (or extra beef broth if skipping wine)
- 2 tablespoons tomato paste
- 4–5 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 pound baby potatoes, tossed in during last hour
- Optional: 8 oz mushrooms, quartered
Instructions
- Prep your ingredients by slicing the onion, peeling and chopping the carrots and celery, and mincing the garlic. Pat the chuck roast dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven or skillet over medium-high heat until shimmering. Sear the roast for 4-5 minutes on each side until a rich brown crust forms. Transfer the roast to a plate.
- Reduce heat to medium. Add onions, carrots, and celery to the pot and cook, stirring occasionally, until onions soften and start to brown, about 5 minutes. Add minced garlic and cook for another minute.
- Stir in tomato paste and cook for 1 minute. Pour in red wine and simmer, scraping the bottom to release browned bits. After wine reduces by half (about 2 minutes), add beef broth, thyme, and bay leaves. Stir well.
- Return the roast to the Dutch oven, nestling it among the veggies. Cover with lid and transfer to a preheated oven at 325°F (160°C). Braise gently for about 3 hours until meat is fork-tender.
- Optional: Add baby potatoes and mushrooms about 1 hour before the end of cooking.
- Remove roast and veggies to a platter. Discard thyme sprigs and bay leaves. If sauce is too thin, simmer uncovered on stove until thickened. Pour sauce over roast and serve immediately.
Notes
[‘Pat the meat dry before searing to ensure proper browning.’, ‘Do not skip searing; it adds flavor and texture.’, ‘Cook low and slow to break down collagen for tender beef.’, ‘Use fresh herbs for best flavor; dried herbs can be used but add earlier.’, ‘Check doneness by fork tenderness; cook longer if needed.’, ‘Simmer sauce uncovered if too thin to thicken before serving.’, ‘For a rich finish, stir in a tablespoon of cold butter at the end.’]
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sodium: 450
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 38
Keywords: pot roast, Dutch oven, slow cooked beef, comfort food, easy dinner, one pot meal, cozy meal