The Ultimate Dutch Oven Pot Roast Recipe for Tender Beef
Learn how to cook a pot roast in a Dutch oven that results in forktender beef and rich gravy Follow our easy steps for the perfect oven cooked pot roast
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingwithkendra.net.
Ingredients
- –4 lbs Chuck Roast or Rump Roast, trimmed of excess silver skin
- Tablespoons Olive Oil
- teaspoon Kosher Salt (plus more to taste)
- /2 teaspoon Freshly Ground Black Pepper (plus more to taste)
- /4 cup All-Purpose Flour
- large Yellow Onions, roughly chopped
- large Carrots, peeled and cut into 2-inch chunks
- stalks Celery, chopped into 1-inch pieces
- cloves Garlic, smashed
- cup Dry Red Wine (optional)
- cups Beef Broth or Stock, low sodium
- Tablespoons Tomato Paste
- Tablespoons Worcestershire Sauce
- sprigs fresh Rosemary
- sprigs fresh Thyme
- Bay Leaves
- Tablespoons Unsalted Butter, cold (for finishing)
- Tablespoon Cornstarch mixed with 2 Tablespoons cold water (slurry)
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