Savory Herb-Infused Dutch Oven Pot Roast
Indulge in the hearty flavors of this savory herb-infused Dutch Oven Pot Roast, perfect for family gatherings or cozy dinners at home. This classic one-dish meal features a tender, succulent chuck roast slow-cooked with a medley of aromatic vegetables, rich beef stock, and a splash of red wine, resulting in a mouthwatering dish that warms the soul. Serve it alongside creamy mashed potatoes to soak up every drop of the delicious gravy made from the flavorful braising liquid. Share this recipe for unforgettable moments with family and friends!
4
Servings
700
Calories
11
Ingredients
Ingredients
Chuck Roast
3-4 lbs (Trim excess fat and season with kosher salt.)
Carrots
3-4 (Peel and cut into thirds.)
Celery
2 stalks (Cut into thirds.)
Onion
1 (Cut in half.)
Garlic
1 bulb (Cut in half through the middle.)
Beef Stock
1 1/2 cups (Use as is.)
Red Wine
1 cup (Use as is.)
Kosher Salt
to taste (Use for seasoning.)
Fresh Thyme
1-2 sprigs (Use as is.)
Fresh Rosemary
1-2 sprigs (Use as is.)
Vegetable Oil
2 tablespoons (Use for searing.)
Instructions
1
Preheat your oven to 275°F (135°C).
2
Generously season the chuck roast with kosher salt on all sides.
3
In a large Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
4
Carefully sear the chuck roast until browned on all sides, about 3-4 minutes per side. Once browned, remove the roast from the pot and set aside on a cutting board.
5
Slice the bulb of garlic in half through the middle; place the cut side down in the oil in the Dutch oven.
6
Peel the carrots and cut them into thirds. Halve the onion and cut the celery into thirds.
7
Add the carrots, onion, and celery to the pot, adding more oil if needed. Sear the vegetables until they develop a deep brown color, approximately 5-7 minutes.
8
Once the vegetables are browned, remove them from the pot and set aside with the chuck roast.
9
With the heat still on medium-high, carefully pour in the red wine, using a wooden spoon to scrape the bottom of the Dutch oven to deglaze and release any flavorful bits stuck to the bottom.
10
Remove the pot from heat and stir in the beef stock, then return the vegetables and chuck roast to the pot. Place the garlic halves on top, along with 1-2 sprigs each of fresh thyme and rosemary.
11
Cover the Dutch oven with its lid and place it in the preheated oven. Allow the pot roast to cook for 4 hours or until the meat is fork-tender.
12
After cooking, discard the cooked celery, onion, garlic, and herb sprigs, leaving only the pot roast and the flavorful cooking liquid.
13
Serve the pot roast sliced, pouring the rich braising liquid over it, and enjoy it best with creamy mashed potatoes.
Nutrition Information
40
Fat
17.5
Carbs
80
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the best cut of meat for this Dutch oven pot roast?
A 3-4 lb chuck roast is recommended for this recipe because it becomes tender and succulent when slow-cooked.
What temperature should the oven be set to?
The oven should be preheated to 275°F (135°C) for a slow and even cook.
Do I need to season the roast before cooking?
Yes, you should generously season the chuck roast with kosher salt on all sides before searing.
How long should I sear the meat?
Sear the chuck roast until it is browned on all sides, which typically takes about 3-4 minutes per side.
What type of oil is best for searing the roast?
The recipe calls for 2 tablespoons of vegetable oil, heated until shimmering.
How do I prepare the garlic for this recipe?
Slice a whole bulb of garlic in half through the middle and place it cut side down in the Dutch oven.
How should the carrots be prepared?
Peel 3-4 carrots and cut them into thirds before adding them to the pot.
What is the proper way to cut the onion and celery?
Halve the onion and cut 2 stalks of celery into thirds.
How long do the vegetables need to sear?
Sear the carrots, onion, and celery for approximately 5-7 minutes until they develop a deep brown color.
What is the purpose of using red wine in this recipe?
Red wine is used to deglaze the Dutch oven, helping to release flavorful browned bits from the bottom of the pot.
How much red wine and beef stock are required?
You will need 1 cup of red wine and 1 1/2 cups of beef stock.
Which fresh herbs are used for flavoring?
The recipe uses 1-2 sprigs each of fresh thyme and fresh rosemary.
Where do I place the garlic and herbs during the cooking process?
Place the garlic halves and the herb sprigs on top of the meat and vegetables before covering the pot.
How long does the pot roast need to cook in the oven?
The roast should cook for 4 hours, or until the meat is fork-tender.
Should the Dutch oven be covered while cooking?
Yes, cover the Dutch oven with its lid before placing it in the preheated oven.
Which ingredients should be removed before serving?
After cooking, discard the cooked celery, onion, garlic bulb, and herb sprigs.
Are the carrots served with the final dish?
Yes, the carrots remain in the pot with the roast and the cooking liquid for serving.
How should the pot roast be served?
Serve the pot roast sliced with the rich braising liquid poured over the meat.
What side dish pairs best with this pot roast?
This dish is best enjoyed with creamy mashed potatoes to soak up the flavorful gravy.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 700 calories.
How much protein is in one serving?
There are 80 grams of protein per serving.
What is the fat content of this dish?
One serving contains approximately 40 grams of fat.
How many carbohydrates are in a serving?
There are 17.5 grams of carbohydrates per serving.
Is there any preparation needed for the chuck roast?
Yes, trim any excess fat from the meat before seasoning and searing.
Can I add more oil if the vegetables are sticking?
Yes, you can add more vegetable oil if needed while searing the vegetables.
What tool should I use for deglazing?
A wooden spoon is recommended to scrape the bottom of the Dutch oven effectively.
What defines the roast as being 'done'?
The roast is finished when it is fork-tender, meaning the meat pulls apart easily with a fork.
Does the recipe include fiber or sugar information?
No, the provided nutritional information does not include values for fiber or sugar.
Is a Dutch oven required for this recipe?
Yes, a large Dutch oven is essential for the searing and slow-cooking process described.