Dutch Oven Pot Roast
Time
- Prep: 25 min
- Cook: 3 hr 15 min
- Total: 3 hr 40 min (3 hr 10 min inactive)
Servings: 8
Serving: 1 thick slice with vegetables (250 g / ~9 oz)
Ingredients
- Beef chuck roast: ~1.6 kg (3.5 lb)
- Kosher salt: 7.0 g (2.5 tsp Diamond Crystal)
- Black pepper: 1 tsp
- Neutral oil: 2 Tbsp — for searing/braising
- Onion: 150 g (1 medium)
- Garlic: 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
- Fresh thyme: ~2.4 g (3 sprigs)
- Rosemary: 1 sprig
- Bay leaf: 2
- Cornstarch: 2 tsp
- All-purpose flour: ~1½ Tbsp — optional; for roux gravy path
- Unsalted butter: 1 Tbsp
- Red wine vinegar: ~1 tsp — or lemon juice
- Parsley: 2 Tbsp — chopped, to finish
- Carrots: 450 g (1 lb) — cut into 2-3 pieces
- Baby gold potatoes: 680 g (1.5 lb) — halved
Instructions
Equipment: 7.25-qt Dutch oven.
1. Dry brine (12–72 hours)
- Pat roast dry.
- Sprinkle ~1.6 kg (3.5 lb) beef chuck roast evenly with 7.0 g (2.5 tsp Diamond Crystal) kosher salt.
- 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 neutral oil over medium-high.
- Sear all sides until deeply browned; remove.
- Add 1 tsp black pepper to roast if preferred.
4. Build the base
- Add 150 g (1 medium) 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 dry red wine; reduce by half.
- Add:
- 2 cups beef stock
- 1.5 Tbsp Worcestershire sauce or 1 Tbsp soy sauce
- ~2.4 g (3 sprigs) fresh thyme
- 1 sprig rosemary
- 2 bay leaf (bay leaves)
- 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 450 g (1 lb) carrots and 680 g (1.5 lb) 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
- Use 2 tsp cornstarch in a slurry.
Finish the gravy
-
Whisk in:
- 1 Tbsp unsalted butter
- ~1 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 (1 thick slice with vegetables or 250 g / ~9 oz) |
|---|---|---|
| Calories | 4944 | 618 |
| Protein | 452 g | 56.5 g |
| Fat | 224 g | 28 g |
| Carbs | 219.2 g | 27.4 g |
| Fiber | 33.6 g | 4.2 g |
| Sugars | 43.2 g | 5.4 g |
| Sodium | 5752 mg | 719 mg |