Dutch Oven Pot Roast

Gently braised low and slow in a garlic, herb, mushroom, and wine sauce, this dish brings out natural juicy flavors.

  • Prep Time: 15 minutes
  • Cook Time: 4 hours

* Ingredients

  • 3-4 lb. chuck roast in 4” cubes
  • salt and ground pepper, to taste
  • 2-3 tbsp olive oil
  • 2 yellow onions, peeled and quartered
  • 4 large carrots, cut in 2” pieces
  • 1 lb. baby mushrooms, halved
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 3 cups beef broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary

** Directions

  • Preheat the oven to 275˚F.
  • Using paper towels, pat dry the beef and generously season it with salt and pepper.
  • Heat the olive oil in a large dutch oven, or a large braiser, set over medium-high heat.
  • Add beef to the heated oil and cook for 2 minutes per side, or until browned all around.
  • Remove beef from the pot and set aside.
  • Reduce heat to medium and add onions and carrots to the pot; add more oil, if needed.
  • Cook the onions and carrots for 4 minutes, stirring occasionally.
  • Stir in the mushrooms and cook for 2 more minutes.
  • Add garlic and cook for 20 seconds.
  • Add wine and beef broth; stir to scrape up all the browned bits from the bottom of the pot.
  • Return beef to the pot; increase heat to high and bring to a boil.
  • Add the fresh sprigs of thyme and rosemary.
  • Cover the pot with a lid.
  • Roast in the oven for about 3 ½ to 4 hours, or until roast is fall-apart tender.
  • Remove from the oven and serve.

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