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Whole braised beef roast in its juices with sliced green onions, similar to this Dutch oven pot roast
Chef Emma

Dutch Oven Pot Roast

A classic Yankee pot roast: a chuck roast seared in a Dutch oven and braised at 300°F with beef broth, tomato paste, Worcestershire, thyme and bay, with carrots and potatoes added in stages and a quick pan gravy.
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Prep Time 25 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Roast
  • 3 to 4 lb boneless beef chuck roast 1.4 to 1.8 kg, or bottom round, brisket flat or short-rib roast
  • 2 1/2 tsp Diamond Crystal kosher salt or 1 1/4 tsp table salt
  • 1 tsp black pepper
  • 2 tbsp neutral oil
Braising liquid
  • 2 medium yellow onions cut into thick wedges
  • 2 ribs celery cut into 2-inch pieces
  • 6 cloves garlic smashed
  • 2 tbsp tomato paste
  • 3 cups low-sodium beef broth 720 ml
  • 2 tbsp Worcestershire sauce
  • 5 sprigs fresh thyme or 1 tsp dried
  • 2 bay leaves
Vegetables and gravy
  • 1 lb carrots 450 g, peeled, cut into 2-inch chunks
  • 2 lb Yukon Gold potatoes 900 g, cut into 1 1/2-inch chunks
  • 3 tbsp unsalted butter softened
  • 3 tbsp all-purpose flour 23 g
  • fresh parsley chopped, to serve

Equipment

  • 6 to 7 quart Dutch oven with lid
  • Tongs
  • Fat separator or ladle
  • Instant-read thermometer (optional)

Method
 

  1. Pat the roast dry and season all over with the salt and pepper (ideally the night before, uncovered in the fridge). Heat the oven to 300°F (150°C) with a rack in the lower third.
  2. Heat the oil in the Dutch oven over medium-high heat. Sear the roast 4 to 5 minutes per side, then brown the edges, 12 to 15 minutes in all. Move to a plate.
  3. Lower the heat to medium. Cook the onions and celery with a pinch of salt 4 to 5 minutes. Add the garlic and tomato paste and stir 1 to 2 minutes until brick red.
  4. Pour in 1 cup broth and scrape the bottom clean. Add the remaining broth, Worcestershire, thyme and bay leaves.
  5. Return the roast and its juices; the liquid should come halfway up. Bring to a simmer, cover and braise in the oven 2 hours, turning once after 1 hour.
  6. Tuck in the carrots, cover and braise 30 minutes more.
  7. Add the potatoes with a pinch of salt, pressing them into the liquid. Cover and braise 60 to 75 minutes, until the meat is fork-tender (about 200°F) and the vegetables are soft.
  8. Move the roast and vegetables to a platter, tent with foil and rest 15 to 20 minutes.
  9. Remove the herb stems and bay leaves and skim the fat. Simmer the liquid 3 to 4 minutes. Mash the butter and flour together, whisk it in a teaspoon at a time and simmer 2 minutes until glossy. Season to taste.
  10. Slice or pull the roast into large pieces and serve with the vegetables, gravy and parsley.

Notes

Stovetop only: after step 5, simmer covered on the lowest burner 1 1/2 hours, turning the roast every 45 minutes and adding 1/2 cup broth if the liquid drops below a third of the way up; add the carrots for 20 minutes, then the potatoes for 50 to 60 minutes (3 to 3 1/2 hours total). Make-ahead: braise with the carrots on day 1, chill, lift off the fat, slice cold and reheat in the liquid with freshly cooked potatoes to 165°F. Refrigerate leftovers within 2 hours for 3 to 4 days and reheat to 165°F. Calories are an estimate per serving (1/8 of the recipe, with a 3 1/2-lb roast, vegetables and gravy) from USDA FoodData Central values.