Dutch Oven Pot Roast
A boneless beef chuck roast is slow cooked to fall-apart tender perfection with vegetables and gravy in this comforting Dutch oven pot roast.
Servings 6
Ingredients
- 3 to 3½ pound boneless beef chuck roast excess fat trimmed from edges and discarded
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- ¾ cup red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir
- 1 ½ tablespoons minced fresh garlic
- 2 cups beef broth low sodium
- 1 large yellow onion cut into large wedges, about 1 ½-inch thick
- 1 tablespoon Italian seasoning
- 1 bay leaf
- 3 large carrots peeled and cut into 2-inch pieces
- 2 large celery stalks cut into 2-inch pieces
- 1 pound gold potatoes scrubbed clean, rinsed, and patted dry with paper towels - cut into 1 ½-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Ensure your oven rack is positioned in the center of your oven. Preheat your oven to 300 degrees F.
- Pat the roast dry with paper towels. Season with salt and pepper.
- Heat olive oil in a large oven-safe Dutch oven (with at least a 5.5-quart capacity) over medium high heat. Add the roast and sear on all sides until deep golden brown (about 3 minutes each side). Add more olive oil if necessary while searing. Carefully remove the roast (using tongs) and transfer to a large plate.
- Pour in the red wine and stir (using a wooden spoon), scraping up any browned bits from the bottom of the pot.
- Add garlic and cook until fragrant (about 30 seconds), stirring constantly. Pour in beef broth and stir to combine.
- Remove the pot from the heat and return the roast (along with any juices) to the Dutch oven.
- Arrange the onion wedges around the outside of the roast (as evenly as possible).
- Evenly sprinkle Italian seasoning over the roast and onions. Add the bay leaf.
- Cover and bake for 2 hours.
- After 2 hours, carefully remove the Dutch oven (using oven mitts!). Arrange the carrots, celery, and potatoes around the roast. Cover and bake for an additional 1 ½ to 1 ¾ hours, or until the roast and veggies are fork-tender. Remove and discard bay leaf.
- Make the gravy: Carefully remove the roast with tongs and transfer to a large platter. Remove the vegetables using a slotted spoon and transfer to the platter with the roast. Whisk the cornstarch and water in a small bowl or large measuring cup until smooth and combined. Bring the broth to a simmer in the Dutch oven on the stovetop. Slowly pour in the cornstarch slurry while whisking to combine. Simmer for 3 minutes or until thickened.
Notes
- Prep time includes searing time.
- Storage: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- Red wine can be substituted with additional beef broth.