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Ultimate Pot Roast

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait—it will be worth it. —Taste of Home Test Kitchen
  • Total Time
    Prep: 55 min. Bake: 2 hours
  • Makes
    8 servings

Ingredients

  • 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
  • 2 teaspoons pepper
  • 2 teaspoons salt, divided
  • 2 tablespoons canola oil
  • 2 medium onions, cut into 1-inch pieces
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup dry red wine or reduced-sodium beef broth
  • 2 cups reduced-sodium beef broth
  • 1 pound small red potatoes, quartered
  • 4 medium parsnips, peeled and cut into 2-inch pieces
  • 6 medium carrots, cut into 2-inch pieces
  • 1 tablespoon red wine vinegar
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste

Directions

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.
  • Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer.
  • Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours.
  • Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.
  • Remove string from roast. Serve with vegetables and sauce.

Dutch Oven Pot Roast Tips

What kind of pan should I use?

We recommend using a Dutch oven. This vessel is large enough to hold the meat and vegetables. Plus, if you’re using a cast-iron Dutch oven, you can cook on the stove and bake in the oven without having to change pans. If you're in the market for a Dutch oven, these are our picks for every price point and style..

What’s the best cut of meat for this recipe?

We suggest using a boneless beef chuck-eye for this Dutch oven pot roast. Chuck is the ideal cut for this type of low-and-slow braising because it has plenty of marbling and collagen. This translates to tenderness and flavor! Brisket is a good choice, too. Very lean cuts like rump and round roasts will work but will not be nearly as moist and fall-apart tender.

How do you tie a pot roast for cooking?

Tying, or otherwise known as trussing, a Dutch oven pot roast is quite simple! Tie the kitchen twine around one end of your roast with a square knot, then press your string an inch or so up the roast's length. Hold the twine in place with one hand and wrap around the roast with the other, looping back through the string you've pressed down. Continue to the other end, then turn to loop through the string on the other side. If you're out of twine, unflavored dental floss will do in a pinch. Need additional practice? Learn how to truss a chicken!

How do you shop for good parsnips?

When shopping for good parsnips, resist the temptation to buy the biggest ones! Small or medium parsnips will have a milder, sweeter taste and a tender texture. Here are more of our favorite ways to cook with parsnips.

What kind of red wine should I use for this recipe?

For this recipe, a dry cabernet sauvignon will do the trick. Cabernet sauvignon will add a full-bodied richness to this dish. Out of all red wine types, it's a must-have for meat dishes. The recipe only calls for one cup, so save the rest of the bottle to sip with your supper.
Nutrition Facts
3 ounces cooked beef with 1 cup vegetables and 3 tablespoons sauce: 459 calories, 20g fat (7g saturated fat), 112mg cholesterol, 824mg sodium, 32g carbohydrate (8g sugars, 6g fiber), 37g protein.