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Dutch Oven Pot Roast
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Dutch Oven Pot Roast

3 h 30 minServes 6Nutri-Score C€€
from @tahtiyvonne1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (at room temperature)Meat1.1 kg
  • oil (for searing)Pantry30 ml
  • kosher saltSpices8 g
  • black pepper (ground)Spices4 g
  • garlic powderSpices6 g
  • onion powderSpices6 g
  • smoked paprikaSpices5 g
  • buttery steakhouse seasoning blendSpices8 g
  • carrots (peeled and sliced)Produce4 pieces
  • celery (chopped)Produce3 pieces
  • yellow onion (diced)Produce1 piece
  • garlic (chopped)Produce5 pieces
  • tomato pastePantry15 g
  • beef bouillon pastePantry15 g
  • red wine (divided)Beverages360 ml
  • savory herb and garlic soup mix (one packet)Pantry1 piece
  • beef brothPantry480 ml
  • fresh rosemary (sprigs)Produce3 pieces
  • fresh thyme (sprigs)Produce4 pieces
  • bay leavesSpices3 pieces
  • cornstarch (optional, for slurry)Pantry15 g

per serving

Nutrition

456kcal

Carbs
8 g
Proteins
41 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Tongs

step by step

Method

  1. Season the roast

    • Pat the chuck roast dry and rub it with oil.
    • Season generously on all sides with kosher salt, pepper, garlic powder, onion powder, smoked paprika and the buttery steakhouse blend.
    Step 1

  2. Prep the vegetables

    • Peel and slice the carrots.
    • Chop the celery, dice the yellow onion and chop the garlic.
    Step 2

  3. Sear the roast

    • Heat oil in the Dutch oven over medium high heat.
    • Sear the roast on all sides until deeply browned.
    • Remove the roast from the pot and set aside.
    Step 3

  4. Build the base

    • Add the tomato paste and beef bouillon to the pot and stir to combine.
    • Add the chopped vegetables and stir.
    • Deglaze with a splash of red wine.
    • Add the garlic and the savory herb and garlic soup mix and stir well.
    Step 4

  5. Simmer and reduce

    • Pour in the red wine.
    • Stir and let it simmer and reduce.
    Step 5

  6. Add the broth

    • Add the beef broth and stir everything well.
    • Taste and adjust the seasonings as needed.
    Step 6

  7. Braise the roast

    • Return the roast to the pot with the thyme, rosemary and bay leaves.
    • Cover and reduce the heat to medium low.
    • Simmer, checking after the first hour and flipping the meat at the second hour.
    Step 7

  8. Finish the gravy

    • Remove the herbs and stems.
    • Optional: stir in a cornstarch slurry to thicken the gravy.
    • Plate the roast with the vegetables and gravy.
    Step 8
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