Lazy Sunday Dutch Oven Pot Roast
This is a recipe you can use when you originally intended to slow cook your pot roast in the Crock-Pot but didn’t get started at oh-dark-thirty in the morning, or when you just want to let it cook low and slow in the oven on a lazy Sunday afternoon.
Servings 6
Ingredients
- 2 tablespoon olive oil
- 3 lb beef chuck roast
- ½ cup red wine
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 tablespoon minced garlic
- ½ tablespoon rosemary
- ½ tablespoon thyme
- 1 bay leaf
- 3 large carrots, peeled and sliced
- 2 lbs of potatoes, cut into large chunks (I used red and russet here)
- 8 oz whole baby bella or white mushrooms
- 2 celery stalks, chopped
- 2 medium onions, quartered
Instructions
- Brown pot roast in olive oil on both sides in oven-safe Dutch oven over medium-high heat, about 7 minutes a side. (Note: You can optionally remove the roast from the pot at this point, brown the onions, then add the roast back before proceeding, but I generally don't bother.)
- Turn off heat on the burner and pour wine over roast.
- While the roast is browning, chop your veggies and get them all ready for the pot.
- Season roast with salt & pepper and spread garlic across the top.
- Sprinkle on rosemary, thyme, and bay leaf, then arrange your vegetables around and on top of pot roast.
- Cover Dutch oven and cook 3-3.5 hours at 300 degrees until fork-tender.
- Remove roast and veggies from the pot (discarding bay leaf) and serve.
Notes
If you are making a larger roast, you'll want to increase the cooking time. This recipe doesn't make gravy, since we really don't care for it here. You could saute some of the pan juices and thicken them up with a little flour to make gravy at the end, though, if that's your preference.