Go Back
Read in Spanish
Shop This Recipe
Add us as a Google Trusted Source

Dutch Oven Beef Roast

Slow-braised chuck roast with potatoes, carrots, and red wine broth, this Dutch Oven Beef Roast is rich, tender, and the ultimate comfort meal.
Print Recipe Pin Recipe

Ingredients
  

  • 2.75 –3 lb chuck roast cut into large chunks
  • 2 tsp salt divided
  • 1 tsp black pepper divided, freshly ground
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion sliced (about 1½ cups)
  • 4 garlic cloves minced
  • 4 medium carrots peeled and cut into 2-inch chunks
  • 2 celery stalks cut into 2-inch chunks
  • 3 medium potatoes Yukon Gold or Russet, cut into large chunks
  • 2½ –3 cups beef broth enough to cover potatoes
  • 1½ tbsp tomato paste
  • 1½ tbsp Worcestershire sauce
  • ¾ cup red wine or extra broth
  • ½ tsp dried rosemary or 2 fresh sprigs
  • 1 bay leaf

Instructions
 

  1. Preheat oven to 325°F.
  2. Pat the beef chunks dry and season with 1½ tsp salt and ½ tsp black pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Sear beef in batches for 2–3 minutes per side until browned. Transfer to a plate.
  4. Reduce heat to medium, add butter, and sauté onions for 3–4 minutes. Add celery and carrots and cook another 3–4 minutes.
  5. Add a splash of broth, then stir in tomato paste and cook 1–2 minutes. Add Worcestershire sauce, red wine (or broth), and rosemary. Scrape up browned bits and let reduce slightly.
  6. Return seared beef and any juices to the pot. Add the bay leaf.
  7. Place potatoes on top of beef and pour in enough broth to cover the potatoes.
  8. Cover and braise in the oven for 3–4 hours, until beef is fork-tender and vegetables are soft.
  9. Remove bay leaf. Taste and adjust seasoning with remaining salt and pepper if needed.
  10. Serve warm with vegetables and plenty of broth.

Tried this recipe?

Let us know how it was!