Dutch Oven Pot Roast
A succulent, fork-tender chuck roast braised low and slow in a rich sauce of red wine, beef stock, and aromatic vegetables. Finished with fresh herbs, this classic one-pot meal delivers deep, comforting flavor—perfect for Sunday dinners or cozy gatherings.
Ingredients
For the Pot Roast
- Beef chuck roast 4–5 lb
- Coarse salt & black pepper
- Olive oil
- Yellow onion chopped
- Garlic cloves chopped
- Tomato paste
- Dry red wine
- Beef stock
- Carrots
- Bay leaves
- Fresh thyme and parsley
Instructions
- Season beef with salt and pepper. Let rest 1 hour. Preheat oven to 325°F.
- Sear beef in oil until browned. Set aside.
- Sauté onions and garlic. Stir in tomato paste.
- Deglaze with wine and reduce slightly.
- Add roast back with stock, herbs, carrots. Bring to simmer.
- Cover and bake 3–4 hours until tender.
- Shred meat, discard bay leaves, serve with sauce.
- See full steps with tips & photos → https://mischacrossing.com/dutch-oven-pot-roast/
Notes
- Make-Ahead: You can braise the roast a day ahead, refrigerate (covered), then reheat gently before serving—flavors will deepen overnight.
- Vegetable Variations: Add potatoes or parsnips along with the carrots for a heartier stew.
- Wine Swap: Use full-bodied beer or extra beef stock if you prefer to skip the wine.