Easy Dutch Oven Pot Roast Recipe

Ingredients

• 3.5 lb Certified Angus Beef Chuck Roast (trimmed, bone‑in optional)
• 2 tsp Kosher Salt (for seasoning the roast)
• 1 tsp Fresh Cracked Black Pepper (freshly cracked for best flavor)
• 2 tbsp Vegetable Oil (for searing the roast)
• 1 large Yellow Onion (peeled and coarsely chopped (≈½‑inch pieces))
• 2 pieces Garlic Cloves (smashed, skin removed, roughly chopped)
• 2 tbsp All-Purpose Flour (for thickening the braising liquid)
• 2 tbsp Tomato Paste (adds depth and color)
• 2 tbsp Worcestershire Sauce (provides umami)
• 2 cup Beef Stock (low‑sodium, can use broth)
• 1 sprig Fresh Rosemary (added during the final hour)

Instructions

1. Season the Roast

   Pat the chuck roast dry with paper towels, then sprinkle kosher salt and freshly cracked black pepper on all sides, making sure the top, bottom, and edges are evenly coated.

   Time: PT2M

2. Sear the Roast

   Place the Dutch oven over medium‑high heat, add 2 tbsp vegetable oil, and when shimmering, add the roast. Sear each large side for about 4 minutes until a deep brown crust forms, then turn the roast onto its edges and brown the sides as well.

   Time: PT8M

   Temperature: 375°F

3. Rest the Roast and Turn Off Heat

   Remove the roast from the Dutch oven and set aside on a plate. Turn off the burner and let the pot sit for a minute while you prepare the aromatics.

   Time: PT2M

4. Prep Onion and Garlic

   Peel the large onion, cut it in half, then coarsely chop into roughly ½‑inch pieces. Smash the garlic cloves, remove the papery skins, and roughly chop.

   Time: PT5M

5. Sauté Aromatics

   Return the Dutch oven to medium heat, add the chopped onion and garlic, and sauté until the onion becomes translucent and starts to soften.

   Time: PT5M

   Temperature: 350°F

6. Create the Roux

   Sprinkle 2 tbsp all‑purpose flour over the onions, add 2 tbsp tomato paste, and stir for about 2 minutes until the flour is lightly toasted and the mixture is glossy.

   Time: PT2M

7. Deglaze and Add Liquid

   Pour in 2 tbsp Worcestershire sauce followed by 2 cups beef stock. Scrape the browned bits (fond) from the bottom of the pot with a wooden spoon, then bring the mixture to a gentle simmer.

   Time: PT3M

8. Braise the Roast (First Phase)

   Place the seared roast back into the Dutch oven, cover with the lid, and transfer to a pre‑heated oven set to 300°F. Braise for 3 hours.

   Time: PT3H

   Temperature: 300°F

9. Flip Roast and Add Rosemary

   After 3 hours, remove the pot, flip the roast so the previously dry side now sits in the liquid, tuck in a sprig of fresh rosemary, reseal the lid, and return to the oven for another 1 hour.

   Time: PT1H

   Temperature: 300°F

10. Finish and Serve

    Remove the roast from the oven, transfer to a cutting board, and let rest for 5 minutes. Skim any excess fat from the surface of the braising liquid, then spoon a ladle of the reduced sauce over the sliced meat before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

1 g