This Dutch Oven Pot Roast is the ultimate comfort food. Simmered to perfection, it’s the best recipe for a hearty Sunday supper.
When the weather turns from summer to fall… I’m all about the classics. Tomato Basil Soup, Maryland Style Crab Cakes, Roasted Pork Loin with Apples and Fingerling Potatoes… gimme them all!
I’ve been making pot roast for as long as I can remember. It’s easy on the wallet, tastes fantastic and it’s a great way to turn an inexpensive piece of meat into a mouth-watering dinner. Serve it over mashed potatoes and you’ve got yourself a meal that will satisfy the hungriest of appetites.
WHAT MEAT DO I USE FOR DUTCH OVEN POT ROAST?
For the best results, stick with chuck roast for this recipe. It’s a marbled cut of meat that becomes extremely tender when braised over an extended period of time. Seriously, you can shred the end results with two forks and it’s fabulous. I prefer to use boneless chuck roast, however bone-in will also work!
This recipe is a spin-off of my low-and-slow chipotle braised pot roast. I’ve also perfected recipes for a Whole30 Pot Roast on my own blog as well as an Instant Pot version for a client’s website. To say I’m a teensy-weensy obsessed with this meal is an understatement… I’m in full-blown awe. Come on now, what’s not to like? You know you love it too. 😉
ANOTHER CRAZE OF MINE IS COOKING WITH COFFEE.
Adding coffee to the braising liquid helps add another flavorful layer of awesome. The coffee cooks down, caramelizes and becomes this bittersweet flavor that pairs flawlessly with savory meats. I like adding chipotle peppers to this recipe as well, but that’s completely optional! I personally love the combo, but if you’re not a fan of heat that’s totally your call.
In today’s recipe I’m using Pure Intentions Coffee’s Ventura blend. If you follow me on Instagram, you’re well aware of my love for this Charlotte-based coffee company. (Psst: I used their coffee with this Roasted Beet Salad as well!) This is a full bodied coffee, so it holds up well with all the other flavors in this dish. Not that you need to ask, but I highly recommend it! Just look at that coloring!
OTHER SIDE DISHES YOU MIGHT LIKE:
- 3 - 4 lbs. Boneless Chuck Roast
- Salt + Pepper, as needed
- 2 tbsp. Butter
- 2 Yellow Onions, sliced
- 1 cup Brewed Pure Intentions Ventura Blend Coffee
- 6 shakes Worcestershire
- 1 cup Beef Broth
- 3 cloves Garlic
- 4 Whole Chipotles in Adobo (optional)
- 1 Bay Leaf
- Italian Parsley, for garnish
- Preheat oven to 350F.
- Sprinkle chuck roast with salt and pepper and set aside. In a large Dutch oven over medium heat, add butter and sear the meat for 5 minutes on each side. Remove roast and set aside.
- Add additional butter (if needed) and sauté the yellow onions for 6-8 minutes.
- Return browned meat to the pot and cover with coffee, Worcestershire and beef broth. Add whole garlic cloves, chipotle peppers in adobo, bay leaf and gently stir. Cover and bake for 3 hours.
- Once finished, remove the bay leaf, shred meat with two forks and mix with the juices. Garnish with fresh parsley and serve on its own or over your favorite side dish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
NOTES ON THIS RECIPE:
- Do you have to brown the meat before braising in the oven? Technically, no. However, I find that it’s really worth the extra 10 minutes. The browning process adds so much flavor, so I highly recommend it!
- Two cups of liquid might not look like it’s enough, but trust me on this one. The meat releases liquid as it’s cooking… I promise this will turn out perfect.
- If you need a little more oomph to your meal, you can certainly add potatoes and carrots to the dutch oven before braising. Follow my directions on this post.
This post is sponsored by Pure Intentions Coffee. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
PIN THIS FOR LATER: