Gently braised low and slow in a garlic, herb, mushroom, and wine sauce, this Dutch Oven Pot Roast is a comforting main course everyone will love. It’s easy to make, and dreamy to eat!
Using paper towels, pat dry the beef and generously season it with salt and pepper.
Heat the olive oil in a large Dutch oven or a large braiser, set over medium-high heat. Add the beef to the heated oil and cook for 2 minutes per side or until browned all around. Remove the beef from the pot and set aside.
Reduce heat to medium and add onions and carrots to the pot; add more oil, if needed. Cook the onions and carrots for 4 minutes, stirring occasionally. Stir in the mushrooms and cook for 2 more minutes. Add garlic and cook for 20 seconds.
Add wine and beef broth; stir to scrape up all the browned bits from the bottom of the pot.
Return beef to the pot; increase heat to high and bring to a boil. Add the fresh sprigs of thyme and rosemary.
Cover the pot with a lid and pop it in the oven for about 3½ to 4 hours or until the roast is fall-apart tender.
Beef Cut: Chuck roast is often preferred for its fat content and flavor.
Wine Selection: Use a red wine that you’d enjoy drinking. It significantly influences the dish’s flavor. I like dry reds like cabernet sauvignon.
Season Generously: Ensure the roast is well-seasoned with salt and pepper.
Brown the Meat: Sear the meat on all sides to lock in the juices and develop flavor. A golden-brown crust is what you’re aiming for.
Low and Slow: Cook the roast at a low temperature for several hours. It ensures the meat is tender and flavors meld together well.
Fork Tender: The roast should be easily pulled apart with a fork when it’s done. Internal meat temperature should be at least 195 °F for tender beef.
Storage: Store leftovers in an airtight container and keep them in the fridge for up to 4 days. Like many braised dishes, this pot roast can taste even better the next day as flavors continue to meld.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Main Course
Cuisine: American
Keyword: beef pot roast, Dutch oven pot roast, pot roast in oven