Ingredients (~8 servings)
- 4 lb beef chuck roast
- 3 Tbsp all-purpose flour
- 1/2 cup olive oil
- 1 leek (white and light green parts only), chopped
- 1 large yellow onion, chopped
- 6 large carrots, peeled and chopped
- 2 lbs baby yellow potatoes
- 8 garlic cloves, sliced
- 3 1/2 cups beef stock or broth
- 1 1/2 cups bold red wine
- 3 Tbsp dijon mustard
- 2 packets (1-oz each) onion soup mix
- 1 1/2 Tbsp Worcestershire sauce
- 4 thyme sprigs
- 3 bay leaves
- Kosher salt
- Freshly cracked pepper
Optional Gravy Thickener
- 1 Tbsp cornstarch
- 1/3 cup water
Bring the Chuck Roast to Room Temperature and Season
Pull the chuck roast from the fridge 20-30 minutes before you plan to start cooking.
Pat it completely dry with paper towels – any surface moisture will prevent good browning.
Season liberally all over with kosher salt and freshly cracked pepper; Don’t be shy with the seasoning on a roast this size.
Preheat Oven to 350F and Dredge the Roast
Get your oven heating while you prep everything else.
Dust the seasoned roast all over with the flour – this helps with browning and will thicken the braising liquid as it cooks.
Sear the Chuck Roast in Your Dutch Oven
Heat the olive oil in a 6-7 qt Dutch oven over medium-high heat on the stovetop.
Once the oil shimmers and moves easily around the pan, carefully add the floured roast.
Sear for 3-4 minutes per side, including the ends and narrow sides, until deeply browned all over.
The flour might stick initially but will release once properly browned. Transfer the seared roast to a plate.
Mix the Braising Liquid
In a large measuring cup, whisk together the beef broth, wine, dijon, both packets of onion soup mix, and Worcestershire sauce.
Make sure to break up any clumps from the soup mix – it should be completely smooth.
Add Vegetables and Nestle the Roast
To the same Dutch oven with the leftover oil and browned bits, add the baby potatoes, carrots, yellow onion, garlic, and leek.
Use a wooden spoon to push the vegetables toward the sides of the pot, then nestle the browned chuck roast right in the center.
Pour in the braising liquid, making sure to scrape up any dried spices that settle in the bottom of the measuring cup.
Add the thyme sprigs and bay leaves; Bring everything to a simmer on the stovetop.
Braise in the Oven for 3 to 3 1/2 Hours
Cover the Dutch oven with its lid and carefully transfer to the preheated oven.
Braise for 3 to 3 1/2 hours, until the chuck roast is completely fork-tender.
The meat should shred easily when you poke it with a fork – if it’s still tough, it just needs more time.
Remove from the oven and let it rest, covered, for 20 minutes before serving.
Make Optional Gravy
If you want gravy, remove the roast and vegetables from the pot and transfer to a serving platter.
Place the Dutch oven back on the stovetop over medium heat.
Mix the cornstarch with the water to make a slurry, then pour it into the remaining liquid in the pot.
Bring to a simmer for 4-5 minutes, whisking constantly, until the gravy thickens.
Pour over the roast and vegetables or serve on the side.
Dutch Oven Pot Roast
Ingredients
Ingredients (~8 servings)
- 4 lb beef chuck roast
- 3 Tbsp all-purpose flour
- 1/2 cup olive oil
- 1 leek white and light green parts only, chopped
- 1 large yellow onion chopped
- 6 large carrots peeled and chopped
- 2 lbs baby yellow potatoes
- 8 garlic cloves sliced
- 3 1/2 cups beef stock or broth
- 1 1/2 cups bold red wine
- 3 Tbsp dijon mustard
- 2 packets onion soup mix 1-oz each
- 1 1/2 Tbsp Worcestershire sauce
- 4 thyme sprigs
- 3 bay leaves
- Kosher salt
- Freshly cracked pepper
Optional Gravy Thickener
- 1 Tbsp cornstarch
- 1/3 cup water
Instructions
- Remove chuck roast from fridge 20-30 minutes before cooking.
- Pat roast dry with paper towels.
- Season all over with kosher salt and freshly cracked pepper.
- Preheat oven to 350F.
- Dust roast with flour.
- Heat olive oil in a 6-7 qt Dutch oven over medium-high heat until shimmering.
- Sear roast 3-4 minutes per side, including ends, until deeply browned.
- Transfer roast to a plate.
- Whisk together beef broth, red wine, dijon mustard, onion soup mix packets, and Worcestershire sauce in a measuring cup.
- Add baby potatoes, carrots, yellow onion, garlic, and leek to the Dutch oven.
- Push vegetables to the sides and nestle the seared roast in the center.
- Pour braising liquid over everything and add thyme sprigs and bay leaves.
- Bring to a simmer on the stovetop.
- Cover and transfer to oven.
- Braise 3 to 3 1/2 hours until roast is fork-tender.
- Remove from oven and let rest covered for 20 minutes.
- For gravy, transfer roast and vegetables to a serving platter.
- Place Dutch oven on stovetop over medium heat.
- Mix cornstarch with water to make a slurry and pour into remaining liquid.
- Simmer 4-5 minutes, whisking constantly, until thickened.
- Pour gravy over roast and vegetables or serve on the side.
