Go Back
–+ servings
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.
Print Recipe Pin Recipe
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

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
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!