Description

This Dutch Oven Pot Roast is a flavorful dish that brings comfort to any meal. With tender meat, aromatic herbs, and hearty vegetables, it’s an easy-to-make favorite for family dinners.

Ingredients

Scale

2 ½ – 4 pounds chuck roast or rump roast, blade roast
1 ½ – 2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons avocado oil or your favorite oil
2 medium onions cut in half and sliced
4-6 cloves garlic minced
1 cup red wine may sub with beef broth if desired
2-3 cups beef stock not concentrated, more if needed
2 tablespoons tomato paste
1 tablespoon worcestershire sauce make sure it's gluten-free if you are concerned
3 sprigs fresh thyme or 1 teaspoon dried
3 sprigs fresh rosemary or 1 teaspoon dried rosemary
2 bay leaves
1- 1 ½ pounds Yukon gold potatoes if larger, quartered, or other waxy potatoes
1 pound baby carrots or or 6-8 whole carrots, peeled and cut into thirds
flat leaf italian parsley for garnish
1 tablespoon cornstarch use ⅛- ¼ teaspoon xanthan gum if gluten-free or leave out
1 tablespoon water

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Instructions

Preheat the oven to 275°F (135°C) – 300°F (150°C). Lower temperatures will help with slower cooking if made earlier in the day.
Heat oil in a large Dutch Oven over medium-high heat. Pat the chuck roast dry, then season with kosher salt and black pepper.
Sear the beef in the hot oil for 4–6 minutes per side, then remove and set aside. Do not clean the pot as it retains flavor.
With the heat reduced, add onions and stir until golden (3–5 minutes). Add garlic during the last minute and stir until fragrant.
Pour the wine into the pan to deglaze, scraping any brown bits from the bottom and simmer until reduced by half.
Add 2 cups of beef stock, Worcestershire sauce, tomato paste, fresh thyme, rosemary, and bay leaves. Mix to combine and bring to a low simmer.
Return the meat to the pot along with any juices; add more beef broth if necessary to cover halfway. Cover and cook in the oven for 2 hours without peeking.
Next, add the carrots and potatoes, cover, and continue cooking for another 1 ½–2 hours until the meat is tender. If tough, cook longer (adding liquid if needed).
(Optional) For gravy: Remove roast and veggies to a baking dish. Over medium-low heat, simmer the liquid, mix cornstarch with water, then pour into the gravy to thicken.

Notes

Ensure to keep the meat submerged halfway in the liquid for best results.
If looking for gluten-free, check that Worcestershire sauce is gluten-free.
Adjust cooking time depending on the size of your roast; larger roasts may need more time.

Nutrition

Serving Size: 1 plate
Calories: 580
Sugar: 3g
Sodium: 850mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 40g
Cholesterol: 120mg