Dutch Oven Pot Roast
a flavor packed Sunday dinner for you and the family that will warm you up
Equipment
- dutch oven, tongs
Ingredients
- 3 pound beef chuck oven roast
- 2 medium onions diced or sliced
- 6 cloves garlic chopped or minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 1 cup red wine more if needed
- 2 cups beef broth more if needed
- 2 teaspoons Worcestershire sauce
- 4 sprigs thyme or 1/2 teaspoon dried
- 2 sprigs rosemary or 1/2 teaspoon dried
- 2 dried bay leaf
- 3 large carrots peeled and chopped into 1 inch chunks
- 4-5 medium potatoes peeled and chopped
- Kosher salt and black pepper
Instructions
- preheat oven to 300°F
- Season roast liberally all over with salt and pepper.
- heat olive oil in the Dutch oven over medium-high heat, when hot add the roast and let it sit for 5-6 minutes per side. You want to get some color on the roast. Remove roast to a plate while you add the flavorings.
- add the onions to the pot and, using a wooden spoon scrape up the browned bits. If the pan is too dry add a little of the wine or broth. Once the onions are a little browned and translucent about 3-4 minutes. Add the garlic and cook for 1 more minute.
- Add the red wine and deglaze the entire pan for a few seconds. Add the broth, Worcestershire sauce, tomato paste, thyme, rosemary and bay leaf. Stir to combine and bring to a low boil for a minute or two.
- add the roast to the pan, along with its juices. The liquid should cover about half way up of the roast. If you need more liquid add some now. Cover with the lid and cook in the oven for 1 hour and 30 minutes.
- Remove from the oven, taste for seasonings and adjust. Add the carrots and potatoes place the cover back on and then back into the oven for 2 more hours. After 2 hours test the veggies for doneness. Make sure there is still some liquid in the pot, If you need to add a half of cup of broth if you have it or just use some water. If needed place back into the oven for another 30 minutes.
- Serve straight out of the Dutch oven or place on a platter. If you have some fresh parsley chop up a few leaves and sprinkle on top for presentation.
- side note: I had more like 2 cups of red wine leftover so I added most of it and let the onion cooked down in it. I also had to add some water at the end to make a little more gravy. If you don't want to add wine it is best to use more beef broth. Only using water would be my last resort. I really wanted depth of flavor and water just doesn't cut it.