Dutch Oven Pot Roast

This is a pretty simple recipe yet it is very satisfying to put together. The appearance, smells, flavors and texture of this savory dish are all about comfort from a wet and cold of a winter day.

Calories 734 kcal

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
3 or 4 cloves minced garlic
2 or 3 tablespoons olive oil
2 whole onions peeled and halved
6 to 8 whole carrots unpeeled, cut into 2-inch pieces
1 cup red wine optional and substituted for one cup of broth
2 or 3 cups beef broth
1 or 2 tablespoon cornstarch as thickening agent
2 or 3 sprigs fresh rosemary2 or 3 sprigs fresh thyme

Instructions

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
Garnish and serve. Looks and smells wonderful with a sprig of fresh rosemary. Serve with a starch if you like such as a couple slices of sourdough bread or serve on top of some rice.

Recipe Notes

Wine and Beer Pairing: Get a wine that is big and bold enough to meet the full-flavored taste of beef but be sure that the wine is drinkable now and not showing too much tannin. Many good red wines are available that will work with pot roast. Among the most widely available are Cabernet Sauvignon, Merlot, Petite Syrah, Pinot Noir, Zinfandel, or Chateauneuf-du-Pape. Beer pairings include and Irish Brown, Porter (top 25 Porters) or a Stout (top 25 Stouts) Cost: The cost of this dish is typically $2.50 per plate. Time and Effort: This recipe takes a little effort getting everything properly browned or seared and into the dutch oven (probably 15-20 minutes) and then it takes 4 hours in the oven. Good news is that it fills your home with the most delicious smells. Alex Approved: This dish definitely made it onto the Alex approved list based on flavor and aroma. He thought it might have been a little chewy (which is a little odd since the meat was incredibly tender). Of course, he skipped the onions and carrots. Leftovers: This makes for tremendous leftovers either for lunch or another meal. Health: This is a fairly healthy meal, however, if you are very sensitive about your cholesterol intake, it may be a little high in that one regard.