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"Slow Love" Dutch Oven Pot Roast

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Briskets aren’t just made for low and slow smoking; you can also get to that tender and juicy goodness by way of a dutch oven pot roast. Serve this up for Sunday dinner or the holidays!

Brisket is cut up into individual serving sizes for faster cooking and easier serving.

beef pot roast in a dutch oven with carrots and potatoes

This oven-roasted brisket is deeply flavored with a full-bodied red wine and classic vegetables like potatoes and carrots along with leeks and fresh thyme. It's not smoked, but it's still cooked low and slow.

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WHAT YOU NEED TO MAKE DUTCH OVEN POT ROAST

  • Beef Brisket - cut the brisket into individual sized roast chunks before cooking
  • Olive Oil
  • Yellow Onions
  • Leeks
  • Garlic Cloves
  • Celery
  • Red Wine (Malbec or Cab)
  • Beef Broth
  • Worcestershire Sauce
  • Fresh Thyme
  • Bay Leaf
  • All Spice
  • Paprika
  • Kosher Salt
  • Black Pepper
  • Carrots
  • New Potatoes

OVEN ROASTED BRISKET COOKING INSTRUCTIONS

Preheat oven to 325 degrees F

Cut the brisket into 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.

brisket searing in pan

Add onions and leeks sautéing 2-3 minutes. Add the garlic and celery and sauce another 1-2 minutes. Add half the spices (paprika, all spice, salt, and pepper) for another 30 seconds of cooking. Goal is to season at each step for deeper more complex flavor. 

vegetables cooking in a pan

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.

brisket chunks cooking in a pan

About 10 minutes prior to adding the carrots and potatoes, infuse butter or ghee with fresh thyme and garlic. Just add a tablespoon of ghee/butter to skillet on low heat and then steep the garlic and thyme in it for 5-7 minutes. 

carrots and potatoes cooking in a pan

Remove the garlic and thyme, 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, return to oven and cook for another 30 minutes. Serve in individual bowls.

beef pot roast in a bowl with carrots and potatoes

BRISKET ROAST RECIPE CONSIDERATIONS

If available by the Point cut brisket which is the fattier thicker cut. Trim it if it is overly fatty. 

raw brisket on cutting board

Cutting the brisket into chunks reduces cook time and makes for easier serving. Cook time will depend on size of the chunks but 2 hours is about the appropriate time give or take a few minutes.

Brown well the meat and the vegetables well. This is the key to maximizing flavor.

Season at every level/phase of cooking. I like to mix my spices together ahead of time and then add pinches here and there as I go.

I use ghee a lot so typically have it on hand. It’s not a requirement, but it does add a lil something extra to the dish flavor wise. 

Definitely go with a more full bodied red like a Malbec or Cabernet.

Dutch ovens are great cooking vessels to have on hand. I like their versatility and specifically for brisket roast, you can use it on the stovetop to get that great sear and caramelization then go straight to the oven without fear that the different temperatures will damage the pot.

If you’re in the market for a dutch oven, my recommendation is to choose the best one you can afford. Materials and build matter but checkout this dutch oven buying guide for more details. If available go with one that has a lid with knobby spikes on the interior. These help release condensation back into your braises. 

MORE RECIPES

Instant Pot Braised Oxtails

Instant Pot Collard Greens with Smoked Brisket

Coffee Rubbed Broiled Lamb Chops

Braised Pork Neck Bones

Braised Beef Neck Bones

Braised Beef Short Ribs

Roast Beef Debris

South African Bobotie (Ground Beef Meat Pie)

Dutch Oven Beef Stew

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beef pot roast in a dutch with carrots and potatoes

Dutch Oven Pot Roast

Tender and juicy dutch oven pot roast made with brisket braised in red wine with carrots and potatoes for a comforting Sunday night dinner.
Prep Time: 5 minutes
Cook Time: 3 hours
Course: Main Course
Cuisine: American
Servings: 6
Calories: 613kcal
Author: Marwin Brown

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

YouTube video

Notes

If available buy the Point cut brisket which is the fattier thicker cut. Trim it if it is overly fatty.
Cutting the brisket into chunks reduces cook time and makes for easier serving. Cook time will depend on size of the chunks but 2 hours is about the appropriate time give or take a few minutes.
Brown the meat and the vegetables well. This is the key to maximizing flavor.
Season at every level/phase of cooking. I like to mix my spices together ahead of time and then add pinches here and there as I go.
I use ghee a lot so typically have it on hand. It’s not a requirement, but it does add a lil something extra to the dish flavor-wise.
Definitely go with a more full-bodied red like a Malbec or Cabernet.

Nutrition

Calories: 613kcal | Carbohydrates: 32g | Protein: 51g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 147mg | Sodium: 1645mg | Potassium: 1548mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6420IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 8mg
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Recipe Rating




Loreto Nardelli

Sunday 13th of September 2020

Wow I am imagining the aroma coming out of that Dutch oven. That brisket would be so tender. I am so craving this now! Love it!

Tammy

Sunday 13th of September 2020

This is THE perfect Sunday night dinner recipe. Slow cooking is one of my favorite methods...a truly comforting and hearty meal for the cooler months ahead.

Karyl

Sunday 13th of September 2020

With these cooler temperatures this pot roast is absolutely calling my name! That meat looks so perfectly tender. I've never heard of point cut brisket, but I will definitely remember that because a fattier cut definitely is best.

Aditi Bahl

Sunday 13th of September 2020

lovely recipe. i love slow cooking . The flavors of slow cooked meals are unbeatable. Will try for sure.

Paula Montenegro

Sunday 13th of September 2020

I love that you went back to the trusted slow cooking in the oven! So many shortcuts nowadays and I still feel the oven produces a better result. Thanks for sharing, this pot roast is definitely being made in my kitchen asap!