Description
This Classic Dutch Oven Beef Roast recipe is all about ease, and flavor. Transform an affordable cut of meat into a delicious, comforting family dinner. The beef simmers slowly in a rich broth laced with aromatics, fresh herbs and hearty beef stock. The end result is tender, melt in your mouth beef, broth soaked vegetables and rich gravy.
Ingredients
Scale
- 3–4 pound chuck or sirloin tip beef roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 yellow onion, quartered
- 1 stalk celery, minced
- 3 garlic cloves
- 2 tablespoons tomato paste
- 2 bay leaves
- 5 sprigs fresh thyme
- 4–5 cups beef stock
- 3 large carrots, peeled and chunked
- 3 potatoes, peel and chunked (if not serving with mashed potatoes)
- cornstarch slurry
Instructions
- Preheat the oven to 350°.
- If possible, allow the beef to come to room temperature.
- Cut the beef into large chunks. Pat dry with a paper towel.
- Season the beef with salt, pepper, garlic powder and onion powder on all sides.
- Heat the oil in an dutch oven, or oven-safe pot.
- Sear the meat on all sides. Do this in batches.
- Once all of the meat has been seared, remove and reserve on a plate.
- To the pot, add in the onions, celery, garlic and tomato paste. Cook for a minute, or two.
- Add in the fresh thyme, bay leaves, the seared meat, along with any juices, and enough beef stock to just cover the meat.
- Bring to almost a boil. Cover and place in the oven for 1 1/2 hours.
- Remove the pot from the oven and add in the carrots (if adding potatoes, do this now).
- Cover and place back in the oven for another hour, or until the meat and vegetables are fork-tender.
- Transfer the meat and vegetables onto a platter. Keep warm.
- Strain out the larger pieces of vegetables/herbs. Discard.
- Turn up the heat and allow the sauce to reduce.
- For a thicker gravy, whisk in a corn starch slurry.
- Serve over creamy mashed potatoes and loads of gravy.
- ENJOY!
Notes
- If possible, allow the beef to come to room temperature. This helps to create a better sear.
- Cut the beef into large chunks for a quicker roasting time. Keep whole, if you desire.
- Quickly sear the beef on all sides in a dutch oven. You are just looking to brown the beef, not cook through.
- For a richer broth, replace part of the beef stock with red wine.
- Add additional herbs for more intense flavor. Fresh rosemary is a great addition.
- Add potatoes along with the carrots, if not serving over creamy mashed potatoes.
- Why is the pot roast tough? Pot Roast will be tough if it’s undercooked. If you are using a touger cut of meat, you will need to increase the roasting time.
- Why is the pot roast dry? Overcooking the meat can result in a dry beef roast.
- Can I make this beef pot roast in a slow-cooker or crockpot? Yes. I would still suggest searing the meat prior to adding to the crockpot. Cook on low for 6-8 hours, adding the vegetables in the last two hours.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Easy
- Cuisine: American