Dutch Oven Beef Pot Roast

No ratings yet

This Dutch Oven Beef Pot Roast is slowly braised with carrots, onions, red bell pepper, garlic, and a rich tomato gravy until the beef is fork-tender. Browning the roast first and building the sauce directly in the same pot adds plenty of flavor with very little fuss. Serve it with mashed potatoes to soak up the gravy.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: American

Servings: people

Calories: 535kcal

Author: Gabriela

Equipment

Ingredients

3 pounds beef chuck roast
3 tablespoons olive oil
2 teaspoons salt divided
½ teaspoon ground black pepper
2 medium onions chopped
1 red bell pepper chopped
4 garlic cloves chopped
1 teaspoon dried thyme
½ teaspoon ground coriander
2 tablespoons all-purpose flour
7 ounces tomato puree about ¾ cup plus 1 tablespoon
1 tablespoon tomato paste
3½ cups water
4 medium carrots peeled and sliced into thick rounds

Instructions

Preheat the oven to 350°F (175°C).
Pat the beef dry with paper towels. Season it on all sides with about 1 teaspoon of the salt and the black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and brown well on both sides, about 4–5 minutes per side. Transfer the roast to a plate.
Reduce the heat to medium. Add the onions and red bell pepper to the same pot and cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the garlic, thyme, coriander, and remaining salt and cook for another 30–60 seconds.
Sprinkle the flour over the vegetables and stir well. Cook for about 1 minute to remove the raw flour taste.
Stir in the tomato puree and tomato paste. Cook for another 1–2 minutes, scraping the bottom of the Dutch oven to loosen the browned bits.
Gradually pour in the water while stirring so the flour blends smoothly into the sauce. Add the sliced carrots and bring the mixture to a gentle simmer.
Place the browned roast back into the Dutch oven, along with any juices accumulated on the plate. Spoon some of the sauce and vegetables around the meat.
Cover the Dutch oven tightly and transfer it to the oven. Bake for 3½ to 4 hours, or until the beef is very tender and can easily be pulled apart with a fork.
Remove the Dutch oven from the oven and let the roast rest in the sauce for about 10–15 minutes. Slice or pull the beef into large pieces and serve with the carrots and tomato gravy.

Notes

Best beef: Chuck roast is ideal because its connective tissue breaks down during the long braise and makes the meat tender and flavorful. Shoulder roast, blade roast, or another well-marbled braising cut can also be used.
Do not rush the browning. The browned bits left in the pot are an important part of the flavor of the finished gravy.
Liquid level: The beef does not need to be completely submerged. Pot roast is braised, not boiled.
Check toward the end: If the sauce becomes too thick during cooking, add a little hot water. If it is thinner than you want when the beef is done, remove the meat and simmer the sauce uncovered on the stovetop for several minutes.
Potatoes: I would not add potatoes to this particular recipe. With a four-hour braise, they can become very soft, and your tomato gravy is especially good served over mashed potatoes anyway.
Doneness: Don't judge pot roast strictly by time. If you poke it with a fork and it is still resistant, it needs more cooking. A properly braised chuck roast should be extremely tender.

Nutrition