Fall-Apart Tender Dutch Oven-Braised Pot Roast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Dutch oven pot roast with fall-apart tender beef and silky red wine gravy studded with vegetables. Rich and deeply flavorful. A special-occasion comfort food that feels luxurious.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3½-4 lb boneless beef chuck roast
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp neutral oil
- 2 large sweet onions, (peeled and chopped into ½-inch pieces)
- 5 cloves of garlic, (peeled and chopped or finely grated)
- 2 Tbsp tomato paste
- ½ cup red wine, (such as Cabernet Franc or Cabernet Sauvignon)
- 3 cups low-sodium beef broth
- 2 tsp Worcestershire sauce
- 1 tsp balsamic vinegar
- 3 sprigs fresh rosemary
- 3-5 sprigs fresh thyme
- 2 dried bay leaves
- 3-4 large carrots, (peeled and cut into 1-2” pieces)
- 1½-2 lbs small baby potatoes, (yellow potatoes or small Yukon golds are great, left whole and unpeeled)
At a glance
PER SERVING · TIME 315M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h 25m
- Sodium
- 1037mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1563mg
- Calcium
- 61mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1037MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.