Fall-Apart Tender
Dutch Oven-Braised Pot Roast
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Recipe Snapshot
Servings
6-8
Total Time
5 hrs 15 mins
Course
dinner
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Ingredients
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Pat the beef dry, season generously with salt and pepper, and let it rest at room temperature for 20 minutes.
Step 1
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Brown the roast on both sides in a hot Dutch oven until deeply golden and crisp around the edges.
Step 2
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Sauté onions until soft and lightly caramelized, then add garlic and cook until fragrant.
Step 3
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Stir in tomato paste, then pour in red wine, beef broth, Worcestershire, and balsamic.
Step 4
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Nestle the beef back in, then add rosemary, thyme, and bay leaves.
Step 5
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Cover then cook for 2 hours. Add potatoes, carrots, season lightly, then return to the oven.
Step 6
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Serve and enjoy!
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Ari
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