This satisfying Dutch oven pot roast features chuck roast braised to tender perfection in an incredible red wine gravy and veggies made right in the one-pot.
Preheat oven to 325 degrees F. Adjust the oven rack to the middle low position to make sliding the Dutch oven in and out easy.
Remove beef from the package and pat dry with paper towels
Season beef on all sides with salt
Preheat a large Dutch oven over medium heat
Add oil and swirl to coat the pan
Sear beef on both sides, 5 to 7 minutes per side.
Set aside.
Saute the Veggies
Add the onion, carrots, celery, parsnips and rutabaga and sautee for 5 to 7 minutes, until just starting to caramelize.
Add in the garlic and cook 30 seconds longer.
Deglaze the Pan
Carefully add the wine, and deglaze pan, using a wooden spoon to scrape up any browned bits.
Add the beef broth and Worcestershire along with a pinch of salt and stir to combine.
Nestle the chuck roast, along with any juices, back into the Dutch oven.
Add bay leaves and rosemary to the liquid and cover with the lid.
Braise the Pot Roast
Carefully transfer the Dutch oven to the oven and braise for 2 1/2 to 3 1/2 hours until the roast reaches 195 - 200 degrees F with an instant-read thermometer and is fork tender.
Carefully remove the Dutch oven from the oven.
Transfer meat and veggies to a platter.
Remove and discard the bay leaves and rosemary.
Thicken the Gravy
Set the Dutch oven over a burner set to medium heat.
Add ½ cup beef broth, or more if needed, and bring to a boil
Make a slurry by whisking together water and with the cornstarch in a small bowl.
Whisk the slurry into the cooking liquid.
Stir constantly as the sauce thickens. 5 to 7 minutes.
Serve
Slice the roast and serve with the veggies and thickened gravy over top.
Notes
Use fresh rosemary for a more intense herbal flavor.
Pay your chuck roast dry with a paper towel before browning it to help it develop a nice crispy crust.