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Dutch Oven Pot Roast

Dutch Oven Pot Roast

Yield

  • Servings: 8
  • Serving size: about 1/8 of roast with vegetables
  • Total yield: 1 pot roast (serves 6–8)

Time

  • Prep: 25 min
  • Cook: 3 hr 15 min
  • Total: 3 hr 40 min

 

  • Active: 30 min
  • Inactive: 3 hr 10 min

Ingredients

  • Beef chuck roast: 3.5 lb
  • Kosher salt: 7.0 g (2.5 tsp Diamond Crystal)
  • Black pepper: 1 tsp
  • Oil: 2 Tbsp — for searing/braising
  • Onion: 1
  • Garlic cloves: 4 — smashed
  • Tomato paste: 2 Tbsp
  • Beef stock: 2 cups
  • Dry red wine: 1 cup — or more stock
  • Worcestershire sauce: 1.5 Tbsp — or 1 Tbsp soy sauce
  • Thyme: 3 sprigs
  • Rosemary: 1 sprig
  • Bay leaves: 2
  • Cornstarch: 2 tsp
  • Butter: 1 Tbsp
  • Red wine vinegar or lemon juice: 1–2 tsp
  • Parsley — chopped, to finish
  • Carrots: 1 lb — cut into 2–3 pieces
  • Baby gold potatoes: 1.5 lb — halved

Instructions

Uses a 7.25qt dutch oven

1. Dry brine (12–72 hours)

  • Pat roast dry.
  • Sprinkle evenly with 2.5 tsp kosher salt for a 3–4 lb roast.
  • Set on a rack, uncovered in the fridge.
  • Brine for 12-72 hours. After 48 hours there are diminishing returns.

2. Preheat & season

  • Heat oven to 300°F / 150°C.

3. Sear the roast

  • Heat 2 Tbsp oil over medium-high.
  • Sear all sides until deeply browned; remove.
  • Add pepper to roast if preferred.

4. Build the base

  • Add 1 onion; cook 6–8 min.
  • Add 4 smashed garlic cloves; cook 30 sec.
  • Stir in 2 Tbsp tomato paste; cook until brick red, 2-3 min.

5. Deglaze & simmer

  • Deglaze with 1 cup red wine; reduce by half.
  • Add:
    • 2 cups stock
    • 1.5 Tbsp Worcestershire or 1 Tbsp soy sauce
    • 3 Thyme
    • 1 Rosemary
    • 2 Bay Leaf
  • Bring to a simmer.

6. Braise (first stage)

  • Return roast (and juices). Liquid ~½ up the meat; top up if needed.
  • Cover and bake 2 hr.

7. Add vegetables

  • Add carrots and halved baby gold potatoes; season lightly with salt.

8. Braise (finish)

  • Continue 45–75 min until fork-tender (or ~200–205°F / 93–96°C).

9. Make gravy

  • Rest meat 15 min.
  • For a smoother gravy, strain braising liquid with a fine mesh.

Choose a gravy style

1. Roux
2. Beurre manié
  • No extra pan required in comparison to the roux method.
3. Cornstarch

Finish the gravy

  • Whisk in:

    • 1 Tbsp butter
    • 1–2 tsp red wine vinegar or lemon juice.

  • Taste and adjust

    • Salt/pepper
    • Splash of Worcestershire/soy if flavor needs depth.

For extra gravy, add 2–3 cups stock in Step 5 and keep the pot well-covered; you’ll season a bit more at the end.*

10. Serve

  • Shred/slice beef; serve with carrots, potatoes, gravy; garnish with parsley.

Nutrition

Nutrient Full Recipe Per Serving (about 1/8 of roast with vegetables)
Calories 4160 520
Protein 320 g 40 g
Fat 232 g 29 g
Carbs 136 g 17 g
Fiber 32 g 4 g
Sugars 40 g 5 g
Sodium 7600 mg 950 mg