This Dutch oven pot roast combines chuck roast, carrots, onions, and fresh herbs in a comforting dinner that cooks slowly in the oven. Rosemary and thyme flavor the beef broth, while an optional splash of red wine adds depth. The result is tender beef with vegetables and savory cooking juices to spoon over each serving.
Ree Drummond’s recipe begins on the stovetop, where the onions, carrots, and beef are browned before braising. Take time with this step: the browned surfaces and bits left in the pot contribute flavor to the finished dish. Searing builds that flavor; the long, covered cooking time is what helps the chuck roast become tender.
A large Dutch oven with a fitted lid is useful because it moves from stovetop to oven. Choose one that comfortably holds the roast and vegetables, with room for the braising liquid. Check that both the pot and lid are oven-safe.
After browning, deglaze the pot with red wine or beef broth, scraping up the flavorful bits from the bottom. Return the roast and add enough broth to reach about halfway up the meat. The goal is a covered braise, so the beef does not need to be completely submerged.
Plan the cooking time around the size of your roast. The recipe allows about three hours in the oven for a three-pound roast and about four hours for a four- to five-pound roast. Use these as guides and check for tenderness before serving. If the beef still resists a fork, it needs more time.
Serve the meat with the carrots and onions, adding cooking juices to each plate. Mashed potatoes make a natural companion for catching those juices, while a green vegetable adds contrast. This is a meal to plan ahead for, with most of the cooking happening in the oven.
Related Recipes:
Print
Pot Roast with Carrots and Onions
- Total Time: 3:15
- Yield: 4-6 1x
Ingredients
- Salt and freshly ground black pepper
- One 3 to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Instructions
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.
- Prep Time: :15
- Cook Time: 3:00
- Category: Entree
- Method: Oven