Tender and juicy, this Dutch Oven Pot Roast transforms an affordable cut of meat into a delicious comfort food dinner!
Course Dinner
Cuisine American
Keyword chuck roast recipe, Dutch oven Pot Roast, Juicy Pot Roast, Oven Baked Chuck Roast Recipe
Prep Time 15minutes
Cook Time 3hours25minutes
0minutes
Total Time 3hours40minutes
Servings 8people
Calories 385kcal
Author Blair
Ingredients
⅓cupall-purpose flour
Salt and pepper, to taste
1(3 lb.)boneless chuck roast
1tablespoonbutter
2tablespoonsolive oil
2onions, thinly sliced
5carrots, peeled and cut into 2-inch pieces
4large ribs celery, cut into ½-inch crescents
2clovesgarlic, minced
3cupsbeef broth, divided
½cupred wine(or additional beef broth)
2sprigs fresh thyme(or ¼ teaspoon dried)
2sprigs fresh rosemary(or ¼ teaspoon dried)
2bay leaves
3medium Russet potatoes, peeled and cut into eighths
Instructions
Preheat oven to 275° F.
Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides.
Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.
Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom). Add the onions, carrots, celery and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes). Place the roast on top of the vegetables. Add the remaining two cups of beef broth, red wine, thyme, rosemary and bay leaves. Season with salt and pepper, cover, and bake in the 275° F oven for 2 hours.
After 2 hours, add the potatoes to the pot, mixing them into the liquid. Cover and return to the oven for another 45 minutes – 1 hour, or until the potatoes are soft and the meat is fall-apart tender.
Video
Notes
Most grocery stores sell boneless chuck roasts that weigh about 3 pounds. Those are perfect for this recipe! I used a 4-lb. bone-in chuck roast that I bought from a local farm, which requires about the same cooking time as a 3-lb. boneless roast. The bone adds a lot of rich flavor to the juices in the pot, but the bone-in chuck roasts are harder to find in stores. This cooking time is for a 3-lb. boneless roast. For a larger 4 or 5-lb. roast, bake for a total of 4 hours (adding the potatoes during the final hour).
I love the added depth of flavor that you get from the red wine; however, you can substitute with additional beef broth in lieu of the red wine.
Prep Ahead and Reheat: If you prepare the roast a day ahead, cover and refrigerate it overnight. The next day, skim off any solidified fat and reheat it gently in a warm oven or over low heat on the stovetop.