The temperatures are beginning to drop and daylight hours are decreasing.. but if there’s one thing that’s not going to shrink this season, it’s my waistline. How can any sane human walk into a house that greets you with the smell of caramelized onions, seared meat, and stewed veggies in a herbed broth and NOT want to eat the entire thing?! This is where my dutch over pot roast recipe comes in to play! And the best part? This recipe is simple and easy – because who has time to spend hours preparing food when you could just let the oven (or crock pot) do all the work for you?
This pot roast recipe is perfect in so many ways. It’s healthy, delicious, and requires minimal effort. The one thing I will mention is that it does take a long time in the oven but trust me, it’s worth it. I cut down on cooking time by using a dutch oven and cooking at a higher temperature but if you plan on leaving it to cook while you are away for the day, just use a crock pot and set to cook on low for 8 hours. In this recipe, we will be cooking it my favorite way which is more time efficient.
What You’ll Need:
- 3 lb Chuck Roast – a rump roast will work too. Choose a cut that has really nice marbling as fat adds flavor! Take note – this is not roast beef! Big difference!
- 1 Spanish Onion – these are the tan ones you find in every grocery store.
- 1 lb baby carrots – you can also use 5 fresh, whole carrots if you’re willing to spend the time to cut them up.
- 1 pound baby potatoes – unpeeled. Whole potatoes can also be used if you’re willing to chop them up in to 1 ½” cubes.
- 5 cloves garlic – peeled and crushed is my preference but whole is fine too.
- 3 cups beef stock – broth works too but I find stocks to be more “meaty” tasting
- ½ cup red wine – use a dry wine line merlot or cabernet. Red wine vinegar will also work if you’re out.
- 3 tablespoons tomato paste – Cento brand will always be my recommendation.
- 2 tsp Worcestershire sauce – just for an extra splash of flavor
- 2 tbsp olive oil – for searing the roast.
- 2-3 bay leaves – for flavor while simmering.
- 5 sprigs fresh thyme – can be replaced with a few dashes of dried thyme.
- 2 tsp Kosher salt – or salt to taste
- 1 tsp pepper – optional
How to Make it:
Preheat the oven to 300F. Gather your ingredients. The first step I always take is seasoning the chuck roast. Salt liberally with kosher salt on all sides and all for it to sit at room temperature for 20 minutes. You never want to cook a cold piece of meat as it causes uneven cooking! While this rests, chop your onion and garlic and set out the carrots so they’re ready to throw in once the meat is finished searing.
Next, we’re going to sear the chuck roast. Heat your dutch oven and grease with olive oil. Sear for 1-2 minutes on each side until a crisp, brown crust forms. The beauty of using a dutch oven is that you can sear and simmer in the same pot which is why I use mine so much. I use a 6 qt cast iron bottom dutch oven – but I’ve found this 7 qt works better for my family due to its size (and the fact that we need leftovers for workday lunches)! Remove the chuck roast from the dutch oven and set aside.
Place the onions and cook for 1-2 minutes in the olive oil until translucent. Add the garlic and cook for an additional 1-2 minutes. Place the chuck roast back into the dutch oven and add the beef stock, red wine, tomato paste, Worcestershire sauce, bay leaves, thyme, salt and pepper and allow to simmer for 5 minutes.
Place the dutch oven covered into the preheated oven and allow to cook at 300F for 2 hours. At the 2 hour mark, add in the baby potatoes and baby carrots. Allow to cook for an additional hour and a half. You can add these in before putting the dutch oven into the oven, but I find it makes the carrots and potatoes a little too soft for my liking, That’s just my preference. If you prefer it extra soft, by all means, add them in at the beginning and allow them to cook for the whole 3 ½ hours! It will taste amazing either way.
Ready to eat? Good. Serve this meal to your guests in a bowl as a stew or over a nice fluffy bed of mashed potatoes and watch as the compliments roll in. Leftovers can be eaten for 3-4 days if refrigerated or frozen for up to 3 months. Enjoy!
How to Make the Perfect Pot Roast
Ingredients
- 3 lb Chuck Roast
- 1 Spanish Onion
- 1 lb Baby Carrots
- 1 lb Baby Potatoes
- 5 cloves Garlic
- 3 cups Beef Stock
- 1/2 cup Red Wine
- 3 tbsp Tomato Paste
- 2 tsp Worcestershire Sauce
- 2 tbsp Olive Oil
- 3 Bay Leaves
- 5 sprigs Fresh Thyme
- 2 tsp Kosher salt
- 1 tsp Pepper
Instructions
- Preheat oven to 300℉.
- Salt chuck roast liberally on all sides and allow to rest at room temperature.
- Chop onions and garlic and set out the carrots so they’re ready to throw in once the meat is finished.
- Heat the dutch oven and grease with olive oil. Sear the chuck roast for 1-2 minutes on each side until a crisp, brown crust forms. Remove from the dutch oven and set aside.
- Place the onions and cook for 1-2 minutes in the olive oil until translucent. Add them garlic and cook for an additional 1-2 minutes.
- Place the chuck roast back into the dutch oven and add beef stock, red wine, tomato paste, Worcestershire sauce, bay leaves, thyme, salt and pepper. Allow to simmer for 5 minutes.
- Place the dutch oven covered into the preheated oven and allow to cook at 300℉ for 2 hours. At the 2 hour mark, add in the baby potatoes and baby carrots. Allow to cook for an additional hour and a half.
- Serve in a bowl or over a bed of mashed potatoes. Enjoy!