Dutch Oven Pot Roast With French Onion Gravy
This hearty Dutch Oven Pot Roast is packed with tender carrots and potatoes in the most delicious gravy made with caramelized onions. A cozy and comforting one-pot meal that the whole family will love.
Servings: 6
Calories: 421kcal
Equipment
Ingredients
- 3 lbs (1.4kg) beef, chuck roast / topside *see note 1
- 2 tsp coarse salt
- 1 ½ ground black pepper
- 2 tbsp olive oil or neutral oil , for searing
- ⅓ cup (80ml) red wine or dry Marsala *see note 2
- 2 yellow onions , finely sliced
- ½ tsp brown sugar
- ½ tsp salt
- ½ tsp black pepper
- 1 whole garlic bulb , bottom trimmed *see note 3
- 2 tsp tomato paste
- 2 tsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 2 ½ cups (625ml) beef broth (beef stock)
- 2 bay leaves
- 3 large carrots , peeled and cut in half
- 8 potatoes
- 2 tsp cornstarch (= cornflour)
- salt and pepper , to season
- Fresh thyme or parsley to garnish
Instructions
Sear the beef
- Preheat the oven to 300°F (150°C). Pat your meat dry using paper towels (this will help with the searing). Season the beef liberally with coarse salt and black pepper.3 lbs (1.4kg) beef, chuck roast / topside, 2 tsp coarse salt, 1 ½ ground black pepper
- Heat the oil in in a large Dutch oven and give the beef a good sear on all sides over medium-high heat. This will take you a good 10 minutes but don't rush it – you want a proper browning on the beef. Once that's done, transfer the meat onto a plate.2 tbsp olive oil or neutral oil
Deglaze the pan
- Add wine to the hot pan (and stand back as it will sizzle and steam). Let the wine simmer and cook down as you scrape any browned bits stuck to the pan loose with your wooden spoon.1/3 cup (80ml) red wine or dry Marsala
- Lower the heat to medium-low and add the sliced onions, a good pinch brown sugar, salt and pepper. Cook, stirring often, until the onions are softened and slightly caramelized, about 10 minutes.2 yellow onions, ½ tsp brown sugar, ½ tsp salt, ½ tsp black pepper
- Add the garlic and stir in the Worcestershire sauce, mustard and tomato paste. Pour in the broth and bring to a simmer.1 whole garlic bulb, 2 tsp tomato paste, 2 tsp Dijon mustard, 2 tbsp Worcestershire sauce, 2 ½ cups (625ml) beef broth, 2 bay leaves
Cook in the oven
- Place the beef back into the pot, cover tightly with the lid and transfer to the oven. Cook for 2 hours, turning the beef over halfway through.
Add the vegetables
- Carefully remove the pot from the oven. Add the carrots and potatoes and return to the oven for another 60-90 minutes, or until the vegetables are cooked through and the meat is tender.3 large carrots, 8 potatoes
Make the gravy
- Transfer the beef and vegetables onto a platter using a slotted spoon. Cover loosely with kitchen foil and rest while you prepare the gravy.
- Dissolve the cornstarch in a little cold water and stir into the pan juices. Bring to a low simmer and stir until the gravy thickens. Strain through a sieve if you want to remove the onions and have a smooth gravy. Check the seasoning and adjust if need.2 tsp cornstarch, salt and pepper
- Drizzle the beef and vegetables with the gravy, garnish with thyme and serve – delicious!Fresh thyme or parsley to garnish
Video
Notes
- The beef: different cuts of beef will yield different results. Want a tender pull-apart pot meat? Use chuck roast or brisket. Prefer to slice your pot roast beef instead? Pick a roasting joint such as Top Round (Silverside and Topside if you are in the UK).
- Or use 6 minced garlic cloves.
- You can use red wine, white wine, dry Marsala or sherry. If you don't want to use alcohol simply replace with beef broth.
Nutrition
Calories: 421kcal | Carbohydrates: 10g | Protein: 52g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 1526mg | Potassium: 1022mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5132IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 5mg
