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Slow-Braised Dutch Oven Brisket Pot Roast with Tender Pull-Apart Texture and Deep, Savory Spice-Infused Flavor
Now slow your roll my flavor peeps and your guy bring you a pot full of tender emotion with this Dutch oven pot roast—rich, soulful, and dripping with flavor.
We talkin’ beef brisket bathed low and slow with carrots and potatoes in a deep, savory bath of beef broth, red wine, Worcestershire sauce, and spiced with a warm blend of allspice, paprika, and fresh thyme. This ain't a rush job—this right here is a 3-hour slow-cook sermon, where every hour whispers more love into that meat ‘til it’s fall-apart tender and soulfully seasoned.
Pot roast in the Dutch oven is your temple—holds that heat close like a slow jam holds a late-night groove.
Beats and Eats (music to pair with pot roast)
Prince’s “Slow Love” pairs perfectly with Dutch oven brisket pot roast because they both celebrate the art of patience, depth, and soulful indulgence. Just like the song, this dish unfolds slowly—low heat, deep flavor, and a rhythm that builds over time. You don’t rush Slow Love, and you sure don’t rush a pot roast.
Can’t find brisket? Beef chuck roast works just fine, but don’t skimp on the aromatics—those spices and herbs bring the low-end funk while the wine lays down the high notes.
Pair this masterpiece dutch oven pot roast recipe with Southern fried cabbage, air fryer lemon pepper green beans, and Grandma's hot water cornbread for a plate that hums in perfect harmony.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Equipment
- Dutch Oven
Ingredients
- 3 lbs Beef Brisket
- 2 tablespoon Olive Oil
- 1 large Yellow Onion sliced
- 3 Leeks sliced (white parts only)
- 6 Garlic Cloves diced
- 2 Celery ribs chopped
- 2 cups Red Wine Malbec or Cab
- 1 cup Beef Broth
- ¼ cup Worcestershire Sauce
- 2 Fresh Thyme sprigs
- 1 Bay Leaf
- 1 tablespoon All Spice
- 1 tablespoon Paprika
- 1 tablespoon Kosher Salt
- 1 tablespoon Black Pepper
- 1 tablespoon Ghee or butter
- 3 large Carrots peeled and sliced diagonally ¼ inch thick
- 1 lb New Potatoes halved
Instructions
- Preheat oven to 325 degrees F
- Cut the brisket into 6 individual sized pot roasts. Season the brisket liberally with salt and pepper.
- Place dutch oven on the stovetop and heat on medium heat then once hot add olive oil. Add the pot roast chunks and sear well on all sides. Remove and set aside.
- Add onions and leeks sautéing 2-3 minutes. Add the ¾ of the garlic and celery and saute another 1-2 minutes. Add half the spices (paprika, all spice, salt, and pepper) for another 30 seconds of cooking.
- Add the red wine and deglaze the bottom of the dutch oven. Cook for about 2 minutes before adding the broth, Worcestershire sauce, thyme, bay leaf and the remaining seasoning. Cover with lid then cook in the oven for about 2 hours.
- Heat a large skillet on low heat then add butter/ghee. Once melted add fresh thyme and the remaining ¼ of the garlic heating for 5-7 minutes.
- Increase the heat to medium high heat then sauté the carrots and potatoes 2-3 minutes. Remove from the skillet and add to the pot roast. Cover and return to oven to cook for another 30 minutes.
Video
Dawn D
Friday 11th of September 2020
This is a great recipe, and it makes the whole house smell amazing! Couple of points on the recipe: In Step 4, "sauce" should be "sauté" and in Step 5, add the meat back in before putting in the oven for 2 hours. Also, I was confused by how much garlic to put in with the celery and how much to reserve for the carrot and potato sauté. (I avoided this one by switching to roasted garlic mashed potatoes instead.) Again, fabulous recipe, thanks so much!
Marwin Brown
Saturday 12th of September 2020
Thanks Dawn and great catches. I'll update.