This dutch oven pot roast was easily the best one I’ve ever had and the perfect cozy fall night meal Ingredients (serve…
This dutch oven pot roast was easily the best one I’ve ever had and the perfect cozy fall night meal
Ingredients (serves 6)
3 lb boneless beef chuck roast
1½ tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
2 large yellow onions, sliced
6 garlic cloves, minced
2 tbsp tomato paste
1 cup red wine (or more beef broth)
2 cups beef broth
2 tsp Worcestershire sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary (I used dried crushed rosemary since the store didn’t have any)
2 bay leaves
1 lb baby carrots
1½ lb baby yellow potatoes
For the mashed potatoes (my own twist, optional but so yummy 😋)
1 tbsp butter
Grated Parmesan cheese
Pinch of salt, pepper, and garlic powder
Instructions
1️⃣ Preheat oven to 300°F. Season the roast on all sides with salt and pepper.
2️⃣ Heat oil in a Dutch oven over medium-high. Sear the roast 5–6 min per side until golden, then set aside.
3️⃣ Lower to medium. Cook onions ~3 min, scraping up the brown bits. Add garlic for 1 min.
4️⃣ Deglaze with wine, then add broth, Worcestershire, tomato paste, and herbs. Bring to a low boil.
5️⃣ Return the roast and its juices (liquid should come about halfway up the meat). Cover and bake 1½ hours.
6️⃣ Add carrots and potatoes, cover, and bake another 2 hours until fork-tender.
7️⃣ Optional mashed potatoes: About 10 minutes before the roast is done, pull out the potatoes and put them in a bowl with some of the onions from the pot. Add a pinch of salt, pepper, and garlic powder, the butter, and the Parmesan. Mix with a hand mixer until smooth.
8️⃣ Spread the mashed potatoes on the bottom of a bowl and top with the pot roast and carrots. (Skipping the mash? Just serve everything straight from the pot.)
⏱️ Total time: about 4 hours (mostly hands-off)
🍷 Tip: Cabernet or Pinot Noir works great here.
