How do I know when the roast is done?

The roast is done when a fork slides into the meat with little resistance and the meat begins to pull apart. Textural checks are more reliable than a single internal temperature for braised roasts.

Can I use a slow cooker instead of a Dutch oven?

Yes. Sear the roast first, then transfer to the slow cooker with the aromatics and liquid. Cook on low for 6 to 8 hours or high for 4 to 5 hours until fork-tender.

Do I have to use red wine?

No. Red wine adds depth, but you can use all beef broth and a tablespoon of balsamic vinegar instead for similar complexity.

Can I add other vegetables like parsnips or turnips?

Yes. Root vegetables like parsnips and turnips work well. Add them with the potatoes and carrots so they cook through without turning mushy.

Chuck Roast Dutch Oven

Description

You are basically taking a humble chuck roast and turning it into a fall-apart, one-pot comfort dinner. This Dutch oven pot roast delivers deep sear flavor, tender beef, classic vegetables, and rich homemade gravy with minimal fuss.

Ingredients

Scale

3 to 3 1/2 lb boneless beef chuck roast, excess fat trimmed
1 tsp kosher salt
1 tsp black pepper
1 tbsp olive oil
3/4 cup dry red wine or additional beef broth
1 1/2 tbsp minced garlic
2 cups low-sodium beef broth
1 large yellow onion, cut into wedges
1 tbsp Italian seasoning
1 bay leaf
3 large carrots, peeled and cut into 2-inch pieces
2 large celery stalks, cut into 2-inch pieces
1 lb gold potatoes, cut into 1 1/2-inch pieces
2 tbsp cornstarch
2 tbsp cold water

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Instructions

Preheat oven to 300°F. Pat roast dry and season generously with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear roast 3 minutes per side until deep golden brown. Remove and tent loosely with foil.
Deglaze pot with red wine, scraping up browned bits. Stir in garlic, beef broth, Italian seasoning, and bay leaf. Bring to a gentle simmer.
Return roast to pot and arrange onion wedges around it. Cover and bake for 2 hours.
Remove pot from oven and add carrots, celery, and potatoes around the roast. Cover and bake another 1 1/2 to 1 3/4 hours until meat and vegetables are fork-tender.
Transfer roast and vegetables to a platter. Bring cooking liquid to a simmer on stovetop.
Whisk cornstarch with cold water until smooth. Slowly whisk slurry into simmering liquid and cook 2 to 3 minutes until thickened.
Slice or shred roast and serve with vegetables and gravy spooned over the top.

Notes

Dry the roast well before searing for better browning. Do not lift the lid during the first part of braising to maintain moisture. For richer gravy use equal parts butter and flour as a beurre manie instead of cornstarch. Leftovers store well for 3 to 4 days and reheat gently with a splash of broth to prevent drying.

Prep Time: 30 minutes
Cook Time: 3 to 3 3/4 hours
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 510
Sugar: 5g
Sodium: 760mg
Fat: 29g
Saturated Fat: 11g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 45g
Cholesterol: 150mg