Braising Beef Roast in Dutch Oven
This Braised Pot Roast made in Dutch Oven is a family favorite that doesn't disappoint on flavor OR aroma!
There is nothing quite like bringing the family around the dinner table with something comforting and delicious.
With only a few minutes of preparation, you can enjoy the wonderfully tempting aroma of this Dutch Oven Braised Pot Roast for hours as it cooks in the oven with minimal ingredients. For me, that's (almost) one of the best parts of an oven braised meal...the anticipation!!
The ingredient list:
- Boneless Chuck Eye Pot Roast
- Light Colored Oil (I used grapeseed)
- Salt and Pepper
- Onion
- Green Bell Pepper
- Bay Leaves
- Red Wine
- Beef Stock or Broth
- Yukon Gold Potatoes
- Carrots
What is the benefit of braising meat?
Braising an inexpensive cut of protein like a chuck roast will turn even the toughest cut of meat moist and tender! Since this Oven Braised Pot Roast cooks in a low 300-degree oven for four to five hours (the longer, the better), the meat will be incredibly fork tender and will melt like butter in your mouth.
What exactly is a Dutch oven?
A Dutch oven is, it's merely a large, heavy pot with a lid. You can find many forms of Dutch ovens in the marketplace. Some are quite expensive but there are also many very reasonably priced options that fit every budget.
The easy instructions for braising a pot roast:
- Season both sides of the meat with salt and pepper.
- In a large Dutch oven, sear the roast on both sides in the oil over medium/high heat.
- Remove the meat to a plate.
- In the drippings in the pan, add a chopped onion and bay leaves.
- Add the chopped bell pepper to the pot along with red wine and the beef stock or broth.
- Add the seared beef back into the pot and cover.
- Place the Dutch oven in a preheated 300-degree oven for 3½ - 4 hours.
- Remove the pot from the oven.
- Add 1½ pound of baby gold Yukon potatoes that have been halved and quartered, and 4 -5 peeled and roughly chopped carrots to the pot along with additional salt and pepper.
- Return the lid to the pot and place the Dutch oven back into the oven for an additional 60 minutes.
- To serve, scoop the potatoes and carrots into a bowl using a slotted spoon.
- Transfer the pot roast out onto a large serving platter.
- Spoon the beef juice over the top of the meat.
- Put away the knife and enjoy!!
I received my Dutch oven as a gift from my eldest son for my birthday several years ago.
I love, love, love using it, and would challenge those much higher priced, swanky French brand named pieces (I think you know the ones), to beat it.
Additional family-favorite dinners:
- German Beef Rouladen
- Lemon Oregano Spatchcock Chicken
- Slow Cooker Brisket with Beer BBQ Sauce
- French Onion Pork Chops
Below is the printable recipe card along with the nutritional information for today's Braised Pot Roast.
Dutch Oven Braised Pot Roast Dinner
This Best Ever Dutch Oven Braised Pot Roast Dinner with Potatoes & Carrots is a family favorite that doesn't disappoint on flavor OR aroma!
- 1 (3 pound) boneless chuck roast
- 2 tablespoons light colored oil
- 3 teaspoons salt divided
- 1½ teaspoon pepper divided
- 1 medium onion chopped
- 1 green bell pepper seeded and chopped
- 1½ cups red wine
- 1 cup beef or chicken stock
- 2-3 bay leaves
- 1½ pounds small Yukon gold potatoes halved or quartered
- 5 large carrots peeled and rough chopped into 2" pieces
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Preheat oven to 300-degrees.
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Heat the oil in a large Dutch oven over medium/high heat.
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Season the chuck roast with 1½ teaspoon salt and ½ teaspoon pepper and sear it well on both sides.
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Remove the roast to a plate.
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Reduce the heat under the Dutch oven to medium-low.
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Add the onion, green pepper, bay leaves, wine, and beef stock or broth to the pot.
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Return the chuck roast to the pot. Cover the Dutch oven and place in a preheated oven for 3½ - 4 hours.
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Remove the pot from the oven, and add the potatoes and carrots. Season with remaining salt and pepper.
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Place the lid back on the pot and return to the oven for an additional 60 minutes, or until the potatoes and carrots are fork tender.
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Use a slotted spoon to place the meat and vegetables on a serving platter. Spoon the pan juices over top of the pot roast and vegetables, and serve hot.
Tools and equipment:
Dutch oven (large, heavy pot with a lid), chef's knife, measuring cups, cutting board, slotted spoon
Serving: 1 Calories: 200 kcal Carbohydrates: 24 g Protein: 4 g Fat: 5 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 1298 mg Potassium: 878 mg Fiber: 5 g Sugar: 4 g Vitamin A: 10095 IU Vitamin C: 33.7 mg Calcium: 70 mg Iron: 4.4 mg
Let us know how it was!
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Source: https://www.kudoskitchenbyrenee.com/oven-braised-pot-roast/
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