Fall-Apart Tender Dutch Oven-Braised Pot Roast
If your goal is to win “coziest dinner of the year,” this Dutch oven pot roast takes the trophy. Think fall-apart beef, silky red wine gravy, and tender veggies that practically melt into the sauce. It’s the kind of meal that turns a chilly night into a special occasion — and bonus points, it makes your house smell ridiculously good.
Servings: 6 -8 servings
Calories: 520kcal
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
Calories: 520kcal | Carbohydrates: 31g | Protein: 43g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 992mg | Potassium: 1590mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4648IU | Vitamin C: 31mg | Calcium: 90mg | Iron: 6mg
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