Skip to content

Pot Roast

Dutch Oven Pot Roast

Nutrition Information

Totals for the whole pot:

  • Calories: ~4,179
  • Protein: ~318g
  • Carbohydrates: ~199g
  • Fiber: ~31.8g
  • Total sugars: ~42.8g
  • Fat: ~230g

Ingredients

  • Beef Chuck Roast: 3.5 lb
  • Kosher Salt: 2.5 tsp
  • Black Pepper: 1 tsp
  • Oil for Searing/Braising: 2 Tbsp
  • Onion: 1
  • Smashed Garlic Cloves: 4
  • Tomato Paste: 2 Tbsp
  • Beef Stock: 2 cups
  • Dry Red Wine (or more stock): 1 cup
  • Worcestershire Sauce (or 1 Tbsp soy sauce): 1.5 Tbsp
  • Sprigs Thyme: 3
  • Sprig Rosemary: 1
  • Bay Leaves: 2
  • Cornstarch: 2 tsp
  • Butter: 1 Tbsp (plus 1–2 tsp red wine vinegar or lemon juice)
  • Chopped Parsley
  • Carrots: 1 lb (cut into 2–3 pieces)
  • Baby Gold Potatoes: 1.5 lb (halved)

Oven Braise Instructions (Dutch Oven)

1. Dry brine (12–24 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.

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.
  • Skim fat.
  • Bring braising liquid to a gentle simmer.

Choose a gravy style: roux or cornstarch

Roux

  • Ratio: per 1 cup liquid use 1 Tbsp flour + 1 Tbsp butter.
  • Melt butter
  • Whisk in flour
  • Cook 2–3 min. Whisk roux into simmering liquid.
  • Simmer 5–8 min until velvety.

Thin with stock/water as needed.

Per 1 cup gravy thickened: +~131 kcal, +~11.5 g fat, +~6 g carbs

Cornstarch

  • Ratio: Per 1 cup liquid 1–1.5 tsp cornstarch whisked with equal cold water.
  • Whisk slurry into simmering liquid.
  • Cook 1–2 min until glossy.

Avoid >2 tsp per cup (texture turns pasty). Adjust with more slurry in ½-tsp increments if needed.

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.