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.
Photographs | Brent Hofacker
- 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)
- 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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