Fall-Apart Tender

Dutch Oven-Braised Pot Roast

Recipe Snapshot

Servings

6-8

Total Time

5 hrs 15 mins

Course

dinner

Ingredients

Pat the beef dry, season generously with salt and pepper, and let it rest at room temperature for 20 minutes.

Step 1

Brown the roast on both sides in a hot Dutch oven until deeply golden and crisp around the edges.

Step 2

Sauté onions until soft and lightly caramelized, then add garlic and cook until fragrant.

Step 3

Stir in tomato paste, then pour in red wine, beef broth, Worcestershire, and balsamic.

Step 4

Nestle the beef back in, then add rosemary, thyme, and bay leaves.

Step 5

Cover then cook for 2 hours. Add potatoes, carrots, season lightly, then return to the oven.

Step 6

Serve and enjoy!

Meet Author

Ari

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