Savory Dutch Oven Pot Roast

This Savory Dutch Oven Pot Roast is perfect for a busy weeknight. Gather your ingredients and let’s create a dish that’s sure to be a hit.

On the evenings when the world outside is hustling and bustling, take a moment to slow down and savor the simple pleasures of a home-cooked meal. This Savory Dutch Oven Pot Roast is a testament to the power of good food, good company, and the magic that happens when the two come together.

When it comes to pairing this hearty meal, a robust beer can be just the ticket. A porter or a dark ale with malty notes can complement the rich flavors of the pot roast beautifully, creating a dining experience that’s both comforting and satisfying.

Savory Dutch Oven Pot Roast

Photographs | Brent Hofacker

Ingredients

3-4 lb chuck roast
2 lbs Yukon gold potatoes, halved
4 large carrots, sliced lengthwise
1 large onion, diced small
4 cloves of garlic, minced
4 sprigs of fresh thyme
2 sprigs of fresh rosemary
3 cups beef broth
1 cup red wine (optional)
2 tbsp olive oil
Salt and pepper to taste
2 tbsp all-purpose flour (for gravy)

Instructions

Preheat your oven to 325°F (163°C).
In a large Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper on both sides and sear in the pot until browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the onions and garlic, sautéing until fragrant and translucent, around 2-3 minutes.
Deglaze the pot with the red wine (if using), scraping up any browned bits from the bottom. Allow to reduce by half.
Place the chuck roast back into the pot, and add the beef broth, thyme, rosemary, potatoes, and carrots. Bring to a simmer.
Cover the Dutch oven and place in the preheated oven. Cook for 3-4 hours, or until the roast is fork-tender.
Once cooked, remove the roast and vegetables from the pot, covering with foil to keep warm.
Place the Dutch oven back on the stove over medium heat. If there’s more than about 2 cups of liquid, reduce until you have about 2 cups.
In a small bowl, whisk together the flour with 2 tablespoons of water to create a slurry. Slowly whisk the slurry into the pot, cooking until the gravy has thickened.
Season the gravy with salt and pepper to taste.

Serve slices of the tender chuck roast alongside the roasted potatoes and carrots, drizzling with gravy if desired. Accompany with a crusty loaf of bread to sop up all those delightful juices.

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