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Dutch Oven Pot Roast

This is about as basic as pot roast gets - chuck roast, vegetables, and onion soup mix braised until it falls apart. I grew up on this meal and it's cheap, flavorful, and filling.
prep time30 minutes
cook time3 hours 30 minutes
total time4 hours
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Ingredients

Ingredients (~8 servings)

  • 4 lb beef chuck roast
  • 3 Tbsp all-purpose flour
  • 1/2 cup olive oil
  • 1 leek, white and light green parts only, chopped
  • 1 large yellow onion, chopped
  • 6 large carrots, peeled and chopped
  • 2 lbs baby yellow potatoes
  • 8 garlic cloves, sliced
  • 3 1/2 cups beef stock or broth
  • 1 1/2 cups bold red wine
  • 3 Tbsp dijon mustard
  • 2 packets onion soup mix, 1-oz each
  • 1 1/2 Tbsp Worcestershire sauce
  • 4 thyme sprigs
  • 3 bay leaves
  • Kosher salt
  • Freshly cracked pepper

Optional Gravy Thickener

  • 1 Tbsp cornstarch
  • 1/3 cup water

Instructions

  • Remove roast from fridge 20-30 minutes before cooking.
  • Pat roast dry and season generously with salt and pepper.
  • Dust roast with flour.
  • Heat oil in Dutch oven over medium-high heat.
  • Sear roast 3-4 minutes per side until deeply browned.
  • Whisk beef broth, wine, dijon, onion soup mix, and Worcestershire sauce.
  • Add potatoes, carrots, onion, garlic, and leek to Dutch oven.
  • Nestle roast in center of vegetables.
  • Pour braising liquid over roast.
  • Add thyme and bay leaves.
  • Bring to simmer on stovetop.
  • Cover and bake at 350F for 3-3.5 hours until fork-tender.
  • Rest 20 minutes before serving.
  • Optional Gravy:
  • Remove roast and vegetables from pot.
  • Mix cornstarch with water.
  • Add slurry to pot and simmer 4-5 minutes, whisking constantly.

Notes

Meat should shred easily when done. Serve gravy over roast or on the side.