Dutch Oven Pot Roast

Check ingredients as you prepare them. These checks stay on this page.

• 4 pound boneless beef chuck roast
• 2 tablespoons olive oil
• 1 cup diced onion
• 2 teaspoons minced garlic
• 2 tablespoons tomato paste
• ½ cup medium to full-bodied red wine (like Cabernet, Zinfandel, or Merlot)
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce (check label for gluten free, if needed)
• 5 each medium carrots (peeled and cut into 2-inch chunks)
• 1 pound whole baby potatoes (I used a medly of 3 colors)
• 1 ½ teaspoons sea salt
• 1 ½ teaspoons dried crushed rosemary
• 1 ½ teaspoons dried thyme
• 1 teaspoon freshly ground black pepper
• 1 teaspoon granulated garlic or garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ cup water
• 2 tablespoons cornstarch
• 2 tablespoons cold water (for the cornstarch slurry)

1. Preheat oven to 325 degrees F.
2. For the Pot Roast: Use a sharp knife to trim as much of the fat as possible from around the edges of the roast. It's fine if some fat remains but trim as much as you can to ensure that your gravy will not be overly greasy. Blot the beef dry with paper towels.
3. For the Pot Roast: Combine the seasoning mix ingredients in a small bowl. Sprinkle the rub over all sides of the beef and use your hands to press the seasoning into the meat.
4. For the Pot Roast: In a large Dutch oven, heat the olive oil over MEDIUM-HIGH heat Add the beef and cook for 2 to 3 minutes per side, or until nicely seared. Transfer the seared beef to a plate and reduce the heat to MEDIUM-LOW. Add the onions and garlic to the pot and sauté for 2 to 3 minutes or until tender. Stir the tomato paste into the onions and garlic until well incorporated. Add the red wine and stir to scrape up any browned bits from the bottom of the pot. Add the broth and Worcestershire sauce.
5. For the Pot Roast: Nestle the seared roast down into the sauce and increase the heat as needed to bring the liquid to a boil. Cover the pot and immediately and transfer it to the preheated oven. Cook for 2 hours.
6. Add the Veggies: After the initial cooking time, remove the cover and scatter the carrots and potatoes around the roast. Cover the pot and return it to the oven for an additional 1 ½ hours or until the pot roast comes apart easily when pulled with two forks and the veggies are fork tender.
7. Add the Veggies: Use kitchen tongs to transfer the roast to a serving dish and use two forks to separate it into chunks or shred it, as desired. Use a slotted spoon to transfer the carrots and potatoes to the dish with the beef (reserve the cooking liquid). Tent with foil to keep warm and let it rest while you make the gravy.
8. For the Gravy: Place the pot with the cooking liquid over MEDIUM heat and add ½ cup water.
9. For the Gravy: In a small bowl whisk together 2 tablespoons cold water and 2 tablespoons cornstarch. Whisk the mixture into the cooking liquid and simmer for about 5 minutes or until the gravy has thickened, stirring occasionally.
10. For the Gravy: Serve the pot roast with the potatoes, carrots, and plenty of gravy!