Go Back
A bowl of beef stew with chunks of beef, potatoes, and carrots in a rich brown broth, with a spoon resting inside the bowl. A beige napkin is beside the bowl on a gray surface.
Print

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.

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

  • Preheat oven to 325°F.
  • Pat the beef chunks dry and season with 1½ tsp salt and ½ tsp black pepper.
  • 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.
  • Reduce heat to medium, add butter, and sauté onions for 3–4 minutes. Add celery and carrots and cook another 3–4 minutes.
  • 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.
  • Return seared beef and any juices to the pot. Add the bay leaf.
  • Place potatoes on top of beef and pour in enough broth to cover the potatoes.
  • Cover and braise in the oven for 3–4 hours, until beef is fork-tender and vegetables are soft.
  • Remove bay leaf. Taste and adjust seasoning with remaining salt and pepper if needed.
  • Serve warm with vegetables and plenty of broth.