This delicious Dutch oven pot roast recipe has fall-apart tender beef, savory carrots and potatoes, a flavorful blend of fresh herbs, and a rich, comforting gravy for the perfect cozy dinner recipe.
Preheat the oven to 325°F. Whisk together flour, salt and pepper.
Pat your roast with paper towels to make sure it's dry. Sprinkle with flour/salt/pepper mixture, rubbing it to evenly coat.
Heat a Dutch oven over medium heat until it is hot. Add the butter and olive oil to the pot and stir until butter is melted.
Brown the roast on all 4 sides. Add onions, garlic, potatoes and carrots, and herbs to the pot. Pour in wine and beef broth, deglaze the pot, and bring to a boil.
Cover the pot and bake in a preheated oven for 3 hours, turning the roast after 1 ½ hours.
About 10 minutes before the roast is done, sauté the mushrooms in 1 tablespoon olive oil in an oven-safe pan until they are browned. Remove from heat and set aside.
Remove the Dutch oven from the oven and turn the oven off. Transfer the meat and vegetables to the pan with the mushrooms; tent with foil; and place in the oven to rest.
Place the Dutch oven over medium-high heat and boil until reduced by half.
In a small bowl combine cornstarch with several tablespoons of braising liquid (you don’t need to be precise here), whisking until cornstarch is dissolved. Add the cornstarch mixture to the Dutch oven and continue to cook until the sauce has thickened to your liking.
Slice roast and serve with sauce and vegetables!
Notes
Technique - I recommend blanching pearl onions prior to peeling. Bring a pot of water to a boil and fill a medium mixing bowl with ice water. Cut off the root end of each onion and mark it with an “X”. Boil the onions for 1 minute and then immediately drop in the ice water. They should now be super easy to peel!Variations - Instant Pot: To make an Instant Pot pot roast, brown the meat using the sauté function, cook the vegetables and aromatics for a few minutes, deglaze with the wine and broth, then add all of the remaining ingredients and cook on the pressure cook function for approximately 60 minutes.Storage - Store leftover pot roast in an airtight container in the fridge for 3-4 days. Be sure the roast has cooled completely before transferring it to the fridge. You can also freeze cooked pot roast for up to 3 months.