Dutch Oven Pot Roast

Get ready to fall hard for this deeply flavorful Dutch Oven Pot Roast — slow-roasted chuck beef, caramelized root vegetables, and a silky red wine gravy that tastes like a cozy weekend in the woods. It’s comfort, history, and a little cheeky wit all in one pot — with special commentary from our ever-opinionated kitchen hands, Cathy.

She might throw shade... but she does know her culinary history (occasionally).

So tender, you could eat it with a spoon.

One bowl was NOT enough!

Ingredients

• 1.4 kg boneless beef chuck roast (~3 lb)

• Salt & black pepper, to season generously

• 45 ml canola oil (3 tbsp)

• 60 g unsalted butter (4 tbsp)

• 2 medium red onions, quartered

• 4 carrots, peeled & cut into 5 cm pieces (~2 inches)

• 3 celery stalks, cut into 5 cm pieces

• 450 g turnip or rutabaga, peeled & cut into 5 cm pieces (~2 inches)

• 8 cremini mushrooms, halved

• 2 parsnips, peeled & cut into 5 cm pieces

• 1 head of garlic, top sliced off to expose cloves

• 180 g tomato paste (¾ cup)

• 2 bay leaves

• 3 sprigs fresh rosemary

• 475 ml red wine (~2 cups, Cabernet recommended)

• 710 ml beef broth (~3 cups)

Method

1. Preheat your oven to 175°C / 350°F.

   Season your chuck roast generously with salt and pepper — don’t be shy, this is where flavor starts.

2. On the stovetop, heat the oil in a large Dutch oven over medium-high heat. When shimmering, sear the beef on all sides until it forms a deep, sexy crust — about 3–4 minutes per side. Remove to a plate and let it rest while you work your magic on the veg.

3. Reduce heat to medium. Add the butter and let it melt into all that meaty goodness. Drop in the whole head of garlic (cut side down), then toss in your onions, carrots, celery, turnip, mushrooms, and parsnips. Stir frequently and scrape up those glorious brown bits. Cook until the veg is golden and fragrant, about 8–10 minutes. (Your kitchen will start smelling like pure comfort.)

4. Stir in the tomato paste and cook for another 5 minutes, letting it deepen and darken into a rich red base.

5. Add in your bay leaves, rosemary, and red wine. Let it simmer and reduce until it thickens into a glossy, gravy-like consistency — about 5–7 minutes. This is where the magic really starts to happen.

6. Return your seared beef to the pot, nestling it right into that luscious mix. Pour in the beef broth, cover the pot tightly, and transfer to the oven.

7. Roast for about 2 hours 30 minutes, undisturbed — low, slow, and full of love. Check it after 2 hours and 15 minutes!

8. Once done, let the roast rest at room temp for at least 10 minutes. Remove the meat and slice on a cutting board. Discard the rosemary stems and bay leaves. Squeeze any roasted garlic cloves out of their skins and stir them back into the pot — they’re creamy, mellow little flavor bombs.

9. To serve: place slices of roast in shallow bowls, spoon over the roasted veg, and ladle on a generous helping of that rich, silky sauce.

Serving tip: This dish is divine with mashed potatoes, crusty bread, or just a spoon and a warm blanket.

Please watch the video below. Enjoy your adventure time in the kitchen.

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