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+ servings

Homemade Pot Roast

homemade pot roast made in cast iron dutch oven
Prep Time1 hr
Cook Time3 hrs
Course: dinner
Cuisine: American
Keyword: beef, pot roast
Servings: 8
Author: Greg Fleischaker

Equipment

  • dutch oven

Ingredients

  • 1 4-5 lb chuck roast, seasoned with salt and pepper
  • 2 tbsp all purpose flour
  • 2 tbsp avocado oil, or olive oil
  • 6 carrots, chopped
  • 4 stalks of celery, chopped
  • 2 onions, chopped
  • 6 cloves garlic, pressed or crushed
  • 2 cups red wine
  • 1 28 oz can diced tomatoes with liquid
  • 1 cup chicken stock
  • 4 sprigs fresh thyme

Instructions

  • Season the beef chuck with salt and pepper on all sides to your tastes, I'm fairly aggressive
  • lightly dust entire roast in flour
  • preheat your oven to 300 degrees F
  • heat oil in pan over medium to medium high heat, and once hot, sear the roast on all sides, will probably take a few minutes per side
  • while roast is browning, chop your vegetables
  • when roast is browned nicely on all sides, remove from dutch oven and set safely aside
  • add fresh oil if needed to dutch oven, then add carrots, onion and celery and cook for about 10-15 minutes
  • then add 1 tablespoon salt and 1 1/2 teaspoons pepper to vegetables, along with garlic, cook for another 5 minutes until vegetables are a bit tender
  • add the wine and bring to a boil
  • add the chicken stock and tomatoes and bring to a boil
  • add the thyme and beef roast to the dutch oven and bring back to a boil
  • place into the oven for 3 hours
  • remove pot from oven and set roast aside on a cutting board to rest
  • using an immersion blender, pulse a few times to smooth your sauce out to your desired chunkiness
  • if you are worried about the thinness of the sauce and want to thicken it, scoop a cup of sauce from the pot and add 2 tablespoons arrowroot or flour and stir to combine and then add back in to the dutch oven, and then stir in completely and bring to a boil before lowering the temperature back to a simmer
  • with the roast resting, cook the sauce down to reduce it until it reaches your desired thickness
  • slice the roast, serve with sauce