Best Dutch Oven Pot Roast
The Best Dutch Oven Pot Roast! Fork tender beef simmered with carrots, onions and potatoes in a red wine and beef gravy. Perfect for a slow Sunday evening.
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Servings: 6
Equipment
- 1 large dutch oven
Ingredients
- one 5 lb. chuck (pot roast)
- 3 tablespoons olive oil + more for rubbing the roast
- 1 tablespoon sea salt
- 1 tablespoon fresh ground black pepper
- 2 teaspoons garlic powder
- 8 large carrots, trimmed and cut into 2" chunks
- 3 cups red potatoes, peeled and cut into 3" chunks
- 2 large onions, chopped
- 6 cloves garlic, minced
- 2 cups rich beef broth
- 1 cup red wine
- ¼ cup Worcestershire sauce
- 4 sprigs fresh thyme (discard stems)
Instructions
- Preheat oven to 300 degrees F.
- Prepare the potatoes and vegetables. Set aside. On a separate cutting board rub the roast all over with olive oil. Season evenly and generously with the salt, pepper and garlic powder.
- Add three tablespoons of olive oil to a large dutch oven and heat over medium high heat. When the oil begins to sizzle, sear the roast until browned on all sides, about 6 minutes per side. Into the same pot add the potatoes, carrots, onion, garlic, beef broth, red wine, Worcestershire sauce and fresh thyme.
- Cover the dutch oven and transfer to the oven. Slow cook until the beef falls apart easily and the vegetables are fork tender, about 4 ½ hours. Serve immediately. Enjoy!