Fall-Apart Classic Pot Roast (Dutch Oven)
This classic pot roast is braised to fall-apart tender perfection in a rich savory broth with carrots and herbs. Uses a Dutch oven method for deep, comforting flavors that melt in your mouth.
Equipment
- 1 Dutch Oven or Heavy Pot
Ingredients
Ingredients
- 3 lb chuck roast shoulder cut
- table salt and black pepper to taste
- 2 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced or pressed
- 1 tablespoon tomato paste
- 2 tablespoon all-purpose flour or GF flour, cassava flour
- 1 cup red wine
- 32 oz beef broth
- 2 lb small yellow potatoes
- 1 lb carrots chunks
- 2 bay leaves
- fresh parsley or cilantro
- fresh thyme
Instructions
Instructions
- Start by seasoning the beef well, on all sides with salt and pepper.
- In a dutch oven or heavy pot, heat olive oil. Brown roast on all sides to lock in moisture and flavor (about 15 minutes). Transfer to a plate.
- To the grease left in the pot, add onions and garlic and sauté until onions are translucent (about 2-3 minutes). The onions will soften further while cooking.
- Stir in the tomato paste, then flour. Stir well to absorb all the oil/moisture quickly.
- Add the wine, stir and allow the wine to reduce (1-2 minutes).
- Add beef broth, a few sprigs of fresh thyme, and bay leaves.
- Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot.
- Cover and cook in the oven at 350°F for 150 to 180 minutes (2 ½ to 3 hours).
- When done, garnish with fresh thyme, parsley or cilantro and serve.
- Optional: Make pot roast gravy by straining liquid and thickening with a flour slurry.
- Instant Pot Method: Sear beef using sauté function. Pressure cook on high for 60 minutes, then allow 15 minutes natural release before serving.
- Enjoy the tender, flavorful classic pot roast with hearty vegetables.
- Serve warm with your choice of sides and enjoy!
Notes
Vegetables in pot roast – Potatoes and carrots are classic, but you can add onion, pearl onions, parsnips, turnips, or rutabaga. Make gravy by thickening strained broth with a slurry. For gluten free gravy, use tapioca, potato, or arrowroot starch.