This is the ultimate winter comfort food! If you’ve been following me for a while then you know how much I love comfort food and how much I love to cook, especially when it entails any baking or roasting. Today’s recipe is a little different from my usual slow cooker technique. Instead we’re taking it old school for a fantastically simple but insanely yummy meal that EVERYONE will love!
THE SECRET TO A PERFECT DUTCH OVEN POT ROAST
When it comes to making the perfect, fork-tender pot roast, the secret rests on the right cut of meat making sure to cook it low and slow. When these factors come together, you are guaranteed a fork-tender roast every single time. The best cut of beef for the best fork-tender pot roast is a beef chuck shoulder roast. A 4-5 pound piece braised for about 3.5 hours renders an insanely delicious and tender roast.
Dutch Oven Fork-Tender Pot Roast
Difficulty: Easy8
servings15
minutes3.5
hoursA fantastic slow cooked beef roast loaded with flavor. The perfect comfort food!
Ingredients
4 1/2 lb. Beef Chuck Shoulder Roast
4 tbsp All-Purpose Flour
1/4 cup Canola Oil
1 Yellow Onion diced
4 Carrots peeled and sliced into bite size
1 tbsp fresh minced Garlic
1 cup dry Red Wine
2 cups Unsalted Beef Broth
2 Tbsp Kosher Salt
1 Tbsp Black Pepper
1 Tbsp Herbs de Provence (dried herbs)
Directions
- Preheat oven to 325°
- Heat canola oil in Dutch oven over medium-high heat. Pat roast dry with a paper towel and season generously with salt and freshly cracked pepper evenly on each side and rub to adhere. Now coat the roast with 2+ tbsp of flour.
- Place roast in heated Dutch oven and sear 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, remove it from the heat and set aside on a large plate.
- Add the onion and carrots to the Dutch oven and sauté briefly, add a little more oil if necessary. Reduce the heat to medium, cover and allow to cook 5 minutes, or just until barely softened. Add the garlic and sauté uncovered for an additional minute or so.
- Sprinkle 2 tbsp of flour and stir making sure the vegetables are evenly coated. Slowly whisk in the red wine, followed by the beef broth and dried herbs. Season to taste with salt and pepper. Bring to a simmer over medium-high heat.
- Now add roast back to the Dutch oven. Cover and transfer to the oven. Bake for 1½ hours. Flip roast to other side and return to the oven. Bake for an additional 1½ to 2 hours.
- Remove from oven and let rest for a few minutes. The roast should be tender enough to carefully shred by using two large serving forks. You can use a knife as well but I doubt you will need it. Serve over your favorite side and enjoy!
THE DUTCH OVEN
As much as I LOVE my slow cooker, dutch ovens are by far the best products for braising meats. This is how I cooked our pot roast. Using a Dutch oven allows you to build your meal for an incredible amount of flavor in just one vessel, vs. throwing everything together and letting it sit in a slow cooker. Dutch Ovens are excellent even-heat distributors because of its thick cast iron makeup. It’s no wonder the Colonials knew how to cook in dutch ovens over an open flame for amazing recipes!
There are so many different sides you can make for your pot roast. Today I opted for a simple wide egg noodles in butter sauce with peas. Literally the easiest by far especially if you’re in a hurry. Other great sides include classic mashed potatoes, fettuccine pasta and of course rice, the details are up to you!
SHOP Dutch Ovens
FUN FACT: A French oven is almost the same as a Dutch oven, i.e. it is a heavy pot made out of cast iron provided with a tightening lid at the top. The difference between the two ovens is that the French oven is a modern/updated version of the Dutch oven and is always enameled. Who would’ve thought!
