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Braised pot roast in a dutch oven.
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Perfect Pot Roast

This perfect pot roast recipe packs in the flavor thanks Worcestershire sauce, dijon mustard, and most importantly, a healthy glug of wine.
Prep Time30 mins
Cook Time4 hrs
Total Time5 hrs
Course: Main Course
Cuisine: American
Keyword: beef, carrots, chuck roast, leeks, pot roast, potatoes
Servings: 6 servings

Ingredients

  • 3-4 pounds boneless beef chuck roast or bottom round roast or brisket
  • 2 1/2 teaspoons kosher salt or more to taste
  • 1 1/2 teaspoons freshly cracked black pepper
  • 2 tablespoons all-purpose flour or enough to coat the beef
  • 2-3 tablespoons avocado or vegetable oil
  • 2 cups chopped leeks white and light green parts
  • 1 large yellow onion chopped
  • 4 cloves garlic smashed
  • 1 tablespoon tomato paste
  • 1 tablespoon dijon mustard
  • 1-2 cups red wine
  • 2 tablespoons Worcestershire sauce
  • 2 cups low sodium beef broth or more as needed
  • 1 bay leaf
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1 pound baby red or yellow potatoes
  • 1/2 pound carrots peeled

Instructions

  • Preheat oven to 300° F.
  • Pat the beef dry and season generously on all sides with salt and pepper. Sprinkle all over with all purpose flour and pat it into the meat on all sides.
  • Pour oil into a dutch oven and heat over medium-high until the oil shimmers. Once hot, sear the meat for about four minutes per side, or until nicely browned all over. Set it aside to rest on a plate.
  • Reduce the heat to medium and, if necessary, add a touch more oil to the pan. Add in the leeks an onion and sautee for about three minutes, or until they begin to sweat and soften. Add in the garlic and sautee for another two minutes.
  • Stir in the tomato paste and dijon mustard. Add in the wine, Worcestershire sauce, and beef broth. Stir until well combined and bring to a boil. Drop in the bay leaf, thyme and rosemary. (You can tie the herbs together for easier extraction at the end.)
  • Reduce the heat to a simmer and return the roast and all of its pan juices to the pot. Cover with a tight fitting lid and transfer to the preheated oven to slow cook for three hours.
  • After three hours, remove the pot from the oven and taste the sauce. Add more salt and pepper if necessary. Then, add in the potatoes and carrots, nestling them into the sauce around the roast. Cover and return to the oven for another hour, or until the vegetables are tender.
  • Serve and enjoy! I like to eat mine with buttered crusty sourdough to sop up all the juices.

Notes

  • For a more picture-perfect roast, you can absolutely cook the carrots separately and add them in at the end so they retain a more vibrant color.
  • If your roast isn't as tender as you'd like, stick it back in the oven to continue to cook for another 30 minutes to an hour.