Pot And PantryAustin, Texas
05
Mains

Dutch Oven Pot Roast

A pot roast rewards whoever is willing to wait. Nearly all of the three hours is hands-off time in the oven, but the sear at the start and the reduction at the end are where the flavor actually gets built.

20 min prep
3 hr 15 min cook
Moderate level
Serves 6

Method

  1. Sear the roast

    Season the chuck roast generously with salt. Sear on all sides in olive oil over high heat in a Dutch oven until deeply browned, about 10 minutes total. Remove.

  2. Build the base

    Cook the onion, carrots, and celery in the same pot for 8 minutes, then add the garlic and tomato paste and cook 1 minute.

  3. Deglaze

    Pour in the red wine, scraping up the browned bits, and simmer 3 minutes.

  4. Braise

    Return the roast to the pot, add the stock and bay leaves, cover, and braise at 325°F for 3 hours.

  5. Add the potatoes

    Tuck the potatoes into the pot around the roast and continue braising, covered, for 30 to 45 minutes more, until the meat shreds easily and the potatoes are tender.

  6. Rest and serve

    Rest 10 minutes, then shred or slice the roast and serve with the vegetables and pan juices spooned over.

Kitchen note

If the braising liquid looks thin at the end, remove the roast and vegetables and simmer it uncovered on the stovetop for 10 minutes to thicken before serving.

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