How To Make Perfect Pot Roast (From the Stovetop To the Oven) | A Roast Beef Dutch Oven Recipe

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Pat the chuck roast dry to remove excess moisture.

Season one side of the roast with kosher salt, black pepper, garlic powder, and onion powder, rubbing it in well.

Season the other side of the roast and rub it in again, ensuring all sides are coated.

Sprinkle all-purpose flour over the roast to help develop a golden-brown crust.

Dice the carrots into large pieces, chop the yellow onion into chunky dice, and set aside a couple of cloves of garlic separately.

Heat canola oil, vegetable oil, or avocado oil in a Dutch oven until hot for searing.

Sear the roast on all sides in the hot oil until a crust forms, then transfer the roast to a plate.

Add the carrots and onions to the Dutch oven and sauté until coated in oil, scraping up brown bits from the bottom.

Cover the Dutch oven and let the carrots and onions cook until softened, about a few minutes.

Add the garlic and cook for about one minute.

Sprinkle flour over the vegetables and stir until completely coated.

Add bold red wine to the pot and stir until mixed in.

Pour in unsalted beef broth, add salt and pepper, and let the mixture come to a simmer.

Once simmering, return the roast to the Dutch oven along with fresh rosemary and thyme.

Cover the Dutch oven and place it in the oven preheated to 325°F (163°C) for three hours.

After three hours, the pot roast is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary