How To Make Classic Pot Roast In a Dutch Oven

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can enhance flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder provides similar texture at a lower cost.

Let the beef chuck roast warm up to room temperature.

Dredge the roast in flour, ensuring it is well coated.

Preheat the Dutch oven and add a little olive oil to the bottom.

Sear the roast in the Dutch oven for about 2-3 minutes on each side until browned.

Remove the roast and set it aside.

Deglaze the bottom of the pan with beef stock, scraping up any browned bits.

Return the roast to the pot and add quartered onion, halved potatoes, chunks of carrot, and cloves of garlic.

Add a few sprigs of fresh rosemary and enough beef stock to cover about half to two-thirds of the roast.

Cover the pot and place it on a trivet over coals.

Cook for about 2.5 to 3 hours, rotating occasionally to maintain even heat.

After about an hour, check the pot, ensuring it is bubbling and adjust the coals as needed.

After 3 to 3.5 hours, remove the pot from the heat and take out the roast, which should be falling apart.

Stir in flour to the cooking liquid to thicken it into gravy, using about 3/4 of a cup.

Return the pot to the heat for about 5 minutes to let the gravy thicken, stirring occasionally.

Serve the pot roast with vegetables and gravy.

Cooking Techniques

Equipment Needed

Spice Level: