Description
This juicy, fall-apart tender Dutch oven pot roast is slow-roasted with carrots, potatoes, and herbs in a rich, flavorful broth. The ultimate one-pot comfort food for cozy nights.
Ingredients
4 pounds chuck roast
2–3 tablespoons kosher salt, divided (to taste)
2 teaspoons black pepper, divided (to taste)
2 teaspoons garlic powder (optional)
2 teaspoons onion powder (optional)
1 teaspoon smoked paprika (optional)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 large yellow onions, sliced
8 cloves garlic, minced
4 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 cups beef stock
1 cup dry red wine (Cabernet, Merlot, or Pinot Noir)
3 bay leaves
8 sprigs thyme
4 sprigs rosemary
1.5 pounds yellow baby potatoes, halved
5 medium carrots, peeled and cut into 1.5–2 inch pieces
3 stalks celery, cut into 1.5–2 inch pieces
Garnish: chopped parsley, rosemary, and thyme
Instructions
Preheat oven to 300°F. Heat a large Dutch oven over medium heat.
Season chuck roast with 1 tbsp salt, 1 tsp pepper, garlic powder, onion powder, and paprika.
Add olive oil to the pot, sear roast for 5–6 minutes per side until browned. Remove and set aside.
Add butter to the pot, then sauté onions with a pinch of salt until golden (3–5 minutes).
Add garlic and tomato paste, stir for 1–2 minutes. Deglaze with red wine, Worcestershire sauce, and beef stock.
Add bay leaves, rosemary, thyme, salt, and pepper. Bring to a low boil and scrape up browned bits.
Return roast to the pot with juices. Cover and roast in oven for 2.5 hours.
Remove from oven, add potatoes, carrots, and celery. Season again with salt and pepper.
Cover and roast another 1–1.5 hours, until vegetables are tender and meat falls apart.
Discard herb stems and bay leaves. Garnish and serve warm.
Notes
Wine Tip: Use a dry red wine you enjoy drinking—Cabernet, Merlot, Syrah, or Pinot Noir work great.
Low & Slow: Chuck roast becomes tender with long, slow cooking.
Veggies Later: Add vegetables halfway through to avoid mushy texture.
Brown the Meat: Searing builds flavor and locks in moisture.
Storage: Store leftovers in airtight containers for up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Dutch Oven (Slow Roasting)
- Cuisine: American
