Dutch Oven Pot Roast
A mouthwatering Dutch Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner.
Servings: 8 servings
Equipment
Ingredients
- 3 pound chuck roast Bone-in preferred, but boneless is fine
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil I used avocado oil
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 13 ounces onion dip mix one packet, can also use dried onion soup mix
- 4 cups beef stock homemade is best
- 2 tablespoons red wine dry wine, not sweet
- 1 teaspoon dried thyme
- 2 bay leaves
- 5 large carrots peeled and chopped into 1 inch pieces
- 1 pound Dutch yellow baby potatoes If they are not small, cut into bite sized pieces
- 1 tablespoon whole grain mustard
- 1 teaspoon salt
- freshly ground pepper to taste
Instructions
- Preheat the oven to 300° F.
- Sear meat: Place Dutch oven on cooktop over medium high heat. Pat dry the 3 pound chuck roast, then cover both sides with the 1 teaspoon kosher salt. Add the 1 tablespoon vegetable oil to the Dutch oven and when it gets nice and hot, sear both sides of the meat until deeply browned, about 10 minutes per side. Remove the browned meat from the Dutch oven and transfer to a plate.
- Make roux: Reduce heat to medium. Add the 2 tablespoons butter to the Dutch oven and melt. Use a wooden spoon to scrape up any bits that may have stuck to the pot. Once melted, add the 4 tablespoons all-purpose flour, stir, and allow to brown for a few minutes until fragrant.
- Make gravy: Add the 13 ounces onion dip mix to the roux and stir. Add the 4 cups beef stock and the 2 tablespoons red wine. Allow mixture to come to a boil, stirring occasionally and scraping any bits that may have stuck to the bottom of the pan. Once the mixture comes to a boil, remove from heat.
- Braise meat in oven: Add the seared chuck roast along with any of the juices from the plate to the gravy mixture in the Dutch oven. Add 1 teaspoon dried thyme and 2 bay leaves. Cover tightly with lid and cook in preheated oven for 2 1/2 hours.
- Cook potatoes and carrots: After 2 1/2 hours of cooking, turn the roast over in the Dutch oven and add the 5 large carrots and 1 pound Dutch yellow baby potatoes, pushing them down into the liquid as much as possible. Cover the Dutch oven and continue to cook, stirring the vegetables once, for an additional 1 to 1 1/2 hours, until the vegetables are tender.
- Shred meat: Remove the roast from the Dutch oven and transfer it to a cutting board. Separate the chunks of meat into bite-sized pieces and discard any fat and bones. Return meat to the pot. Stir in the 1 tablespoon whole grain mustard. Season with 1 teaspoon salt and freshly ground pepper, to taste.
- Serve hot with warm crusty bread. Enjoy!
Notes
- For best results and most tender meat, ensure lid is on tight and meat is submerged under liquid.
- Continue cooking until vegetables are completely tender and meat shreds easily.
Nutrition
Calories: 562kcal | Carbohydrates: 49g | Protein: 41g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 4737mg | Potassium: 1515mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7643IU | Vitamin C: 15mg | Calcium: 132mg | Iron: 5mg