Dutch oven pot roast


3 lbs Chuck roast
3 tsp of Kosher salt
1 tsp Black pepper
1 tbsp Onion powder
1 tbsp Garlic powder
1 tbsp Herb de provence
1 large white onion, roughly chopped
16 oz of baby carrot
5 large cloves of garlic, minced
1 tbsp brown Sugar
1 tbsp balsamic Vinegar
1 tbsp Worcestershire sauce
2 cups of beef broth, or enough to barely cover the top of the roast
2 sprigs of fresh rosemary
1 sprig of fresh thyme
1 sprig of fresh parsley
2 tbsp of olive oil
2 tbsp cornstarch
1 tbsp tomato paste


Heat oven to 375 
Wash and pat dry beef with paper towels 
Season liberally on both sides with salt, pepper, onion powder, garlic powder, and herb de provence 
In a 6 quart large dutch oven on medium heat, add olive oil, once hot sear chuck roast on each side for 5 minutes or until a golden-brown crust has formed. Be sure to brown the sides of the chuck roast as well. Do this by holding the roast with your tongs until browned 
Once the chuck roast is brown all over, remove from the heat and add onions and saute until fragrant about 2 minutes
Next, add garlic and saute for 30 seconds
To the garlic and onions, add brown sugar, tomato paste, and balsamic vinegar, stir until everything is well incorporated and fragrant 
Add roast back to the pot and turn down the heat to low
Add in the beef broth and bring it to the top of the pot roast. You don’t want the roast swimming in broth, just enough to cover the top of the roast slightly 
To the top of the roast add carrots and fresh rosemary, thyme, and parsley 
Add a pinch of salt and pepper to the top and cover with the lid. 
Turn off the stove and place the dutch oven in the oven and cook for two and half hours or until meat is easily shreddable by a fork and tender 
Remove dutch oven once the meat is cooked to your liking and allow it to cool by removing the meat from the liquid 
Skim the fat off the top of the liquid and reduce it on medium heat
In a separate container, mix 2 tbsp of cornstarch with 4 tbsp of liquid from the pot and mix until smooth 
Add the cornstarch slurry back to the gravy and continue to reduce until thick about 3 minutes
Season the gravy to taste with salt, pepper, and Worcestershire sauce and serve it alongside the pot roast


Dutch oven pot roast Dutch oven pot roast Reviewed by special recipes on March 14, 2024 Rating: 5

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