Dutch Oven Pot Roast

Ingredients

• 1.36 kg (3 lb)beef brisket
• 30 ml (2 tbsp)olive oil
• 1 largeyellow onion, sliced
• 3leeks, sliced (white parts only)
• 6 clovesgarlic, diced
• 2 ribscelery, chopped
• 480 ml (2 cups)red wine (Malbec or Cabernet)
• 240 ml (1 cup)beef broth
• 60 ml (1/4 cup)Worcestershire sauce
• 2 sprigsfresh thyme
• 1bay leaf
• 15 ml (1 tbsp)allspice
• 15 ml (1 tbsp)paprika
• 15 ml (1 tbsp)kosher salt
• 15 ml (1 tbsp)black pepper
• 15 ml (1 tbsp)ghee or butter
• 3 largecarrots, peeled and cut diagonally into 6 mm slices
• 454 g (1 lb)new potatoes, halved

Instructions

1. 1

   Heat the oven

   Preheat the oven to 163°C (325°F).

2. 2

   Cut and season

   Cut the brisket into 6 individual pot-roast portions. Season them generously with salt and pepper.

3. 3

   Sear the brisket

   Set a Dutch oven over medium heat. Once hot, add the olive oil, then sear the brisket portions well on all sides. Remove them and set aside.

4. 4

   Cook the vegetables

   Add the onion and leeks and sauté for 2–3 minutes. Stir in three-quarters of the garlic and the celery and sauté for another 1–2 minutes. Add half the paprika, allspice, salt and pepper, and cook for a further 30 seconds.

5. 5

   Braise the beef

   Pour in the red wine and scrape the bottom of the Dutch oven to deglaze it. Cook for about 2 minutes, then add the broth, Worcestershire sauce, thyme, bay leaf and remaining seasoning. Cover and cook in the oven for about 2 hours.

6. 6

   Warm the aromatics

   Set a large frying pan over low heat and add the butter or ghee. Once melted, add fresh thyme and the remaining quarter of the garlic. Heat for 5–7 minutes.

7. 7

   Add the vegetables

   Increase the heat to medium-high and sauté the carrots and potatoes for 2–3 minutes. Remove them from the pan and add them to the pot roast. Cover and return the Dutch oven to the oven for another 30 minutes.

What is Dutch oven pot roast?

Pot roast is an American-style braise: a large cut of beef cooks covered with liquid until tender. This version divides the brisket into individual portions and cooks it with red wine, aromatics and vegetables.

The Dutch oven moves from the hob to the oven, so the brisket can be browned first and then cooked covered in the same pot. Adding the carrots and potatoes later gives them less time in the braising liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 613 calories, 51g protein, 32g carbs, 25g fat.

The brisket supplies most of the protein and a substantial share of the fat, with additional fat from the olive oil and ghee or butter. Potatoes and carrots provide most of the carbohydrates. Balance a portion with a serving of green vegetables or salad.

Choosing the brisket and wine

Brisket: Cut it into six portions as directed, keeping the pieces as even in size as practical so they cook at a similar rate.

Red wine: Malbec or Cabernet are the suggested choices. Deglazing with the wine lifts the browned bits from the pot, while the broth and Worcestershire sauce form the rest of the braising liquid.

Build flavour before braising

Searing: Brown the beef on all sides in hot oil before removing it. This gives the pot a browned base for the vegetables and wine to pick up.

Aromatics: Give the onion and leeks their stated 2–3 minutes, then add the celery and most of the garlic. The brief 30-second spice cook is enough to combine them with the vegetables before the wine goes in.

Keep the vegetables in shape

Carrots: Cut them diagonally into evenly thick slices, around 6 mm as listed, so the pieces cook at a similar pace.

Potatoes: Halve the new potatoes and add them with the carrots for the final 30 minutes, rather than at the start of the braise. The recipe briefly sautés both in butter or ghee before they go into the pot.

Check the braise as it cooks

First stage: Keep the Dutch oven covered during the roughly 2-hour braise. The brisket should become tender as it cooks in the wine and broth.

Final stage: After the vegetables have had their additional 30 minutes, check that they are tender and that the beef is easy to cut. If either needs more time, return the covered pot to the oven and check again.

Serve it with the cooking liquid

Bring the brisket, carrots and potatoes to the table with some of the wine-based cooking liquid spooned over the top. The potatoes already make this a substantial plate.

For a fresh contrast, serve with a simple green salad or another green vegetable. That adds colour and vegetables without changing the one-pot preparation.

Recipe notes & tips

• Pat the brisket dry before seasoning to help it brown in the Dutch oven.
• Sear the portions in batches if needed so they brown rather than crowd together.
• Scrape the base of the pot well when adding the wine to lift the browned bits.
• Keep the lid on during the oven braise so the cooking liquid stays in the pot.
• Cut the potatoes and carrots into similar-sized pieces for more even cooking.

Variations

• Use another red wine: Choose a dry red wine in place of Malbec or Cabernet.
• Swap the herbs: Use rosemary in place of thyme for a different herbal note.
• Add mushrooms: Sauté them with the carrots and potatoes before adding them to the pot.
• Use pearl onions: Replace the sliced yellow onion with peeled pearl onions.
• Change the potato: Use another small waxy potato, halved, in place of new potatoes.

Common mistakes to avoid

• Crowding the beef: The portions may not brown well; sear them in batches.
• Skipping the deglaze: Scrape the pot as the wine goes in so browned bits do not stay stuck to the base.
• Adding vegetables too early: They may become overly soft; follow the recipe and add them for the final 30 minutes.
• Cooking uncovered: The liquid can reduce more quickly; keep the lid on during both oven stages.
• Cutting uneven portions: Pieces of different sizes can cook at different rates; divide the brisket into six similar portions.

How to store

Refrigerate leftovers in a covered container within 2 hours of cooking and use within 3–4 days. Reheat thoroughly in a covered pan over low heat or in the microwave, adding a little broth if the cooking liquid has thickened.

Frequently asked questions