Dutch Oven Pot Roast Recipe

A complete one-pot meal, this fall-apart tender roast is braised with red wine, fresh herbs, and cooked alongside potatoes and carrots.

Step 1:  Season the roast.

Pat both sides of the meat dry with paper towels. Then, generously season with kosher salt and ground black pepper.

Step 2:  Sear the meat.

Add to olive oil to the dutch oven on medium-high heat. When the pot has heated, carefully add the meat, searing for 3-4 minutes per side until a nice, browned crust has formed.

Step 3:  Deglaze the pot.

Remove the meat from the pot and set aside. Reduce the heat to medium and pour in the wine. Scrape the browned bits up from the bottom of the pot with a wooden spoon.

Step 4:  Add remaining ingredients.

Stir in the garlic. Return the meat to the pot. Add the broth and arrange the carrots, celery, onion, and potatoes around the pot roast.

Step 5:  Braise and Cook.

Place the herbs on top, cover, and transfer to the oven until the meat easily shreds with a fork.