Dutch Oven Pot Roast
Total time3 hr 50 min
Prep time20 min
Cook time3 hr 30 min
4.6(24)
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Learn more →Ingredients
6 servings
- 3 ½ lb boneless beef chuck roast
- 1 ½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp vegetable oil
- 1 large yellow onion, cut into 1-inch wedges
- 3 medium carrots, peeled and cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 cup dry red wine (such as cabernet sauvignon or merlot)
- 2 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 lb baby yukon gold potatoes, halved
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
Heat the vegetable oil in a 5–7 qt Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pot. Transfer the roast to a plate.
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