A Classic Pot Roast for Cozy Nights at Home
Is it officially comfort food season? I think so! And at the very tippy top of that list is Dutch oven-braised pot roast. 💯
This is not the dry, stringy pot roast of your childhood. Instead, you’ll end up with fork-tender beef that’s rich and full-bodied, vegetables that hold their shape but soften to perfection, and a glossy sauce layered with garlic, herbs, red wine, and a touch of tomato paste for depth. It’s rustic, hearty, and elegant enough to serve at a dinner party.
As with all low and slow-cooked braised meats, the Dutch oven does the heavy lifting, allowing the beef to cook until tender. I absolutely love that this dish feels special enough for a holiday table, but is also perfect for a cozy Sunday supper at home.
If you didn’t already know, I’m pretty obsessed with chuck roast. From classic braised beef chuck roast (the filling is perfect for tacos, sandwiches, and more!) to this red wine oven-braised beef, and this stunning Daube Provençale (a French beef stew with bacon, shallots, and olives), it’s just the most economical cut of beef that really stretches your dollar. I’m the biggest fan!
Pro tip: the flavors deepen overnight! Cook fully, let it cool, then refrigerate. The next day, skim off any excess fat and reheat gently on the stovetop or in a 300°F (149°C) oven. It’s a fantastic option for meal prep!
Step-by-Step Instructions
A well-marbled chuck roast is ideal because the connective tissue breaks down beautifully during braising. If you can’t get your hands on chuck roast, feel free to use brisket or beef short ribs. I actually love to cook short ribs with bourbon — they end up with a rich, almost sweet caramel-like flavor that is so yum.
While carrots and potatoes are classic alongside oven-braised beef, parsnips, turnips, or even celery root would be delicious additions. I say use what’s in season and what’s available to you.
It’s Already A Complete Meal, But I Love Pot Roast With:
- Creamy mashed potatoes to soak up all that glorious gravy. I just omit the whole potatoes when going this route.
- Buttery polenta for an Italian-inspired touch.
- Crusty bread (or maybe garlic bread?!) for dunking into the sauce.
- Green sides like roasted Brussels sprouts or green beans almondine to balance the richness.
2 Helpful Tips From Recipe Testing
- Skip the flour. I tested this recipe with a light flour dusting on the beef before searing and found it didn’t add anything meaningful to the texture of the final roast. In a long, slow braise, the sauce thickens naturally as collagen and gelatin release from the beef — no flour necessary. Plus, it keeps the recipe gluten-free without sacrificing richness.
- Use the right size Dutch oven. Choose a pot that fits the beef snugly without crowding. Too much empty space can cause the liquid to evaporate faster, while too small a pot prevents even cooking. A 5½–6 quart Dutch oven is the sweet spot for a 3–4 lb chuck roast.
Don’t sleep on this one — braised pot roast is the ultimate cozy dinner, perfect for holidays, family gatherings, or anytime you’re craving something hearty and satisfying. Also, I can say from experience that the sauce is so good you’ll want to drink it by the spoonful. 😂
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Fall-Apart Tender Dutch Oven-Braised Pot Roast
Equipment
Ingredients
- 3½-4 lb boneless beef chuck roast
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp neutral oil
- 2 large sweet onions, peeled and chopped into ½-inch pieces
- 5 cloves of garlic, peeled and chopped or finely grated
- 2 Tbsp tomato paste
- ½ cup red wine, such as Cabernet Franc or Cabernet Sauvignon
- 3 cups low-sodium beef broth
- 2 tsp Worcestershire sauce
- 1 tsp 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” pieces
- 1½-2 lbs small baby potatoes, yellow potatoes or small Yukon golds are great, left whole and unpeeled
Instructions
- Season the beef. Preheat an oven to 300°F (149°C). Pat the beef dry on all sides with paper towels, then season generously with 2 tsp kosher salt and ½ tsp black pepper. Allow the meat to sit out at room temperature for 20 minutes.
- Sear the beef. Heat 2 Tbsp neutral oil in a large Dutch oven over medium-high heat. When hot, add the beef then brown it on both sides, about 5-6 minutes per side. The meat should have a golden brown crust. Transfer to a plate.
- Cook onions. Reduce the heat to medium, then add chopped onions and cook for 3-4 minutes, stirring occasionally. Add 5 cloves of chopped garlic, then cook 1 minute more.
- Deglaze with wine. Use a wooden spatula to stir in 2 Tbsp tomato paste until dissolved, about 1-2 minutes, then deglaze with ½ cup red wine. Be sure to scrape up any browned bits off the bottom of the pan. Raise the heat slightly, bring the wine to a boil, then allow it to reduce for 1-2 minutes.
- Add remaining liquid. Pour in 3 cups of low-sodium beef broth, 2 tsp Worcestershire, and 1 tsp balsamic vinegar.
- Make an herb bundle. Use kitchen twine to tie the fresh rosemary and thyme sprigs together, then add to the pot.
- Return the meat and any juices to the pan. You want enough liquid so that it comes halfway up the beef. If needed, add more beef stock or simply use water.
- Cook in the oven. Cover tightly with a lid, then transfer to the oven and cook for 2 hours. The meat will not yet be tender.
- Add veggies. Carefully remove the pot from the oven, then scatter in the carrots and potatoes. I like to season them lightly with kosher salt. Place the lid back on top, return to the oven, then cook for another 2 hours, until the meat is fork tender. Cool slightly before cutting the meat or breaking into smaller pieces.
- Garnish, then serve! Serve over mashed potatoes or polenta, or arrange simply on a large platter. Garnish with fresh thyme or parsley and a sprinkle of flaky sea salt. Enjoy!
Notes
- Leftovers: Transfer cooled roast and vegetables to an airtight container with some of the braising liquid. Refrigerate for 4-5 days.
- To freeze: Shred the beef, pack with vegetables and sauce in freezer-safe containers, then freeze for up to 3 months. Thaw in the fridge overnight, then reheat slowly on the stove.
- If you prefer the sauce to be thicker, make a beurre manie: combine 3 Tbsp softened, room temperature unsalted butter with 3 Tbsp all-purpose flour. Mix thoroughly. When the meat is fully cooked after 4 hours, carefully transfer the chuck roast to a large plate or cutting board, set the Dutch oven over medium heat on a stove top, then stir in the beurre manie until dissolved. It will need to cook for a few minutes until thickened. You can then serve the meat, potatoes, and sauce together. Enjoy!
Nutrition
Photography by Rosslyn Sinclair.
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