Dutch Oven Beef Pot Roast Recipe



Dutch Oven Beef Pot Roast

1  (3 lb.) boneless chuck roast

3 1/2 teaspoons kosher salt, divided

1 teaspoon black pepper, divided

2  tablespoons canola oil

2 large (12 oz. each) yellow onions, cut into 1/2-in. slices

6 garlic cloves, smashed

6 large carrots, cut into 3-in. pieces (about 15 oz.)

8 ounces fresh mushrooms, halved

2/3 cup dry red wine

2  (4-in.) rosemary sprigs

1 dried bay leaf

1 pound Yukon Gold potatoes, quartered


Preheat oven to 325°F. Sprinkle roast with 2 1/2 teaspoons of the salt and 3/4 teaspoon of the pepper. Heat oil in a large Dutch oven over high. Add roast to Dutch oven, and cook until browned on all sides, about 14 minutes. Transfer to a plate; set aside.


Reduce heat to medium-high. Add onions and remaining 1 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring often and scraping up browned bits from bottom of Dutch oven, until onions begin to brown and soften, 6 to 8 minutes. Add garlic, carrots, and mushrooms to Dutch oven. Place roast on top of vegetables, and add wine, rosemary, and bay leaf. Bring to a simmer.


Cover and transfer to preheated oven. Bake 1 1/2 hours. Uncover and add potatoes. Cover and bake until roast and potatoes are tender when pierced with a fork, about 1 more hour. Let roast stand 15 minutes. Remove rosemary and bay leaf. Using 2 forks, separate meat into bite-size pieces. Serve with vegetables.


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