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
- 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
- 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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