A classic, no fail dutch oven pot roast with potatoes and carrots that slow cooks in the oven until it’s pull-apart tender.
- 3 – 5 pound chuck roast
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1 yellow onion, peeled and chopped 1” slices
- 8 whole carrots, peeled & sliced into 2” pieces
- 1 cup red wine (can substitute beef broth)
- 3 cups beef broth
- 1 pound Yukon gold baby potatoes (or baby white potatoes)
- ¼ cup Worcestershire sauce
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Parsley, optional for garnish
- Preheat the oven to 350 degrees. Take out a medium to large dutch oven (I used a 4 quart dutch oven and would recommend this size or slightly larger).
- Sprinkle salt and pepper on both sides of your roast.
- Add olive oil to the bottom of your dutch oven over medium high heat. Once the oil is hot, sear your roast for 3 – 4 minutes on either side, until browned.
- Remove the roast from your dutch oven and set aside. Saute the minced garlic in the dutch oven for 1 minute. Pour the beef broth and wine into the dutch oven and deglaze the bottom by gently scraping up any remaining bits of stuck meat with a wooden spoon or spatula.
- Add the roast back into the dutch oven. Top with the potatoes, carrots and onions. Pour in the worcestershire sauce and add the fresh herbs on top.
- Place the dutch oven into the preheated oven with the lid on. Cook for 3 – 3 ½ hours for a 3 pound roast and 4 – 4 ½ hours for a 4 or 5 pound roast, until the meat is cooked through and easily pulls apart with a fork. For most cuts of meat, it will be done when it reaches an internal temperature of 180 degrees F.
- Optionally, serve garnished with chopped parsley and season with additional salt and pepper to taste.
- Method: Dutch Oven
- Cuisine: American