When it comes to a Dutch Oven Pot Roast, everyone needs a classic version in their recipe rolodex. Hearty, comforting, and totally satisfying.
If you’ve visited my little slice of the internet before, you’re well aware that we love Pot Roast. I actually have one cooking as I’m writing this (it’s a variation of Mississippi’s greatest… stay tuned), but I’ve also made this Whole30 version, Chipotle braised for spicy lovers, and Pot Roast Sliders for entertaining.
What’s your favorite way of making pot roast? Let me know in the comments so I can give it a try! I love trying different variations!
WATCH OUR VIDEO ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
Whenever you’re in a dinner rut, go ahead and plan on making this Dutch Oven Pot Roast. It’s stick-to-your-ribs fantastic (and will give you flashbacks of yesteryear).
FOR THE DUTCH OVEN POT ROAST:
- Chuck Roast
- Olive Oil
- Salt + Pepper
- Garlic Cloves
- Carrots
- Celery Ribs
- Yellow Onion
- Tomato Paste
- Dry Red Wine
- Beef Broth
- Worcestershire
- Balsamic Vinegar
- Dry English Mustard
- Thyme
- Bay Leaves
THE BEST CHEESY GRITS, EVER:
- Chicken Stock
- Water
- Heavy Cream
- White Pepper
- Quick-Cooking Grits
- White Cheddar
- Butter
I prefer to make the main dish in a Dutch oven because everything comes together in one pot (ahem, less dishes!). However, if you want to utilize a slow cooker, that works too. Just remember: you’ll need to brown the meat and sauté the vegetables in a separate pot before adding to the slow cooker. When using the slow cooker, I suggest 8 hours on low. High heat with less time doesn’t break down the meat as well… so it won’t turn out as tender.
SERVING SUGGESTIONS:
While I like plating this over cheesy grits (don’t worry, directions for that is below!), you can also serve pot roast over the following:
The Ultimate Yukon Gold Mashed Potatoes
Parsnip Puree (direction within the body of this Short Rib blog)
Parm-Rosemary Baby Dutch Oven Potatoes
Homemade Focaccia Bread (make a sandwich!)
Grandma June’s Cheesy Potatoes
VIEW MORE RECIPES BY CLICKING HERE!
- 3 - 4 lb. Chuck Roast
- 2 tbsp. Olive Oil
- 1 tsp. Salt
- 1 tsp. Pepper
- 4 Garlic Cloves, peeled and smashed
- 3 Carrots, diced
- 3 Celery Ribs, diced
- 1 Large Yellow Onion, diced
- 1 tbsp. Tomato Paste
- 2.5 cups Dry Red Wine
- 1.5 cups Beef Broth
- 1 tsp. Worcestershire ( 2- 3 splashes)
- ¼ cup Balsamic Vinegar
- 1 tsp. Dry English Mustard
- 1 Sprig Thyme
- 2 Bay Leaves
- 4 cups Chicken Stock
- 2 cups Water
- 2 cups Heavy Cream
- 1 tsp. White Pepper
- 2 cups Quick-Cooking Grits
- 2 cups White Cheddar
- 4 tbsp. Butter
- Heat oven to 300F.
- Season the beef with beef on each side with salt and pepper. Add 1 tablespoon of olive oil to a large Dutch oven over medium-high heat and sear the beef on both sides until a brown crust forms. Once browned, remove the beef and set aside.
- Add additional tablespoon of olive oil to the Dutch oven and sauté the garlic cloves, carrots, celery, and onions.
- Once the vegetables have slightly softened, mix-in the tomato paste. Deglaze the pot with red wine and make sure to scrape up all the brown bits on the bottom. Add back the beef, vegetables, and pour over with beef broth, Worcestershire, and balsamic vinegar. Sprinkle with dry English mustard, then add the thyme sprig and bay leaves. Bring to a simmer.
- Cover and place in the oven for 3 - 3.5 hours for 3 pound roast or 4 - 4.5 hours for 4 pound roast.
- Bring the chicken stock, water, heavy cream, and white pepper to a boil in a large saucepan.
- Pour girts into the pot while it’s boiling and whisk continuously for 3 - 4 minutes. Reduce heat to low and continue to whisk periodically until the grits have thickened; about 10 minutes.
- Fold in the cheese and butter until melty and combined. Serve immediately.
NOTES ON DUTCH OVEN POT ROAST:
- Only use chuck roast for this dish; other cuts of beef will not become fall-apart-melt-in-your-mouth-tender.
- Leftovers should be stored in an airtight container, refrigerated, and consumed within 2 – 3 days.
- To reheat, simply place the beef in the microwave until warmed through.
PIN THIS FOR LATER:
Leave a Reply