Fall-Apart Tender Dutch Oven-Braised Pot Roast

Instructions

1. 01

   Season the beef. Preheat an oven to 300°F (149°C). Pat the beef dry on all sides with paper towels, then season generously with 2 tsp kosher salt and ½ tsp black pepper. Allow the meat to sit out at room temperature for 20 minutes.

2. 02

   Sear the beef. Heat 2 Tbsp neutral oil in a large Dutch oven over medium-high heat. When hot, add the beef then brown it on both sides, about 5-6 minutes per side. The meat should have a golden brown crust. Transfer to a plate.

3. 03

   Cook onions. Reduce the heat to medium, then add chopped onions and cook for 3-4 minutes, stirring occasionally. Add 5 cloves of chopped garlic, then cook 1 minute more.

4. 04

   Deglaze with wine. Use a wooden spatula to stir in 2 Tbsp tomato paste until dissolved, about 1-2 minutes, then deglaze with ½ cup red wine. Be sure to scrape up any browned bits off the bottom of the pan. Raise the heat slightly, bring the wine to a boil, then allow it to reduce for 1-2 minutes.

5. 05

   Add remaining liquid. Pour in 3 cups of low-sodium beef broth, 2 tsp Worcestershire, and 1 tsp balsamic vinegar.

6. 06

   Make an herb bundle. Use kitchen twine to tie the fresh rosemary and thyme sprigs together, then add to the pot.

7. 07

   Return the meat and any juices to the pan. You want enough liquid so that it comes halfway up the beef. If needed, add more beef stock or simply use water.

8. 08

   Cook in the oven. Cover tightly with a lid, then transfer to the oven and cook for 2 hours. The meat will not yet be tender.

9. 09

   Add veggies. Carefully remove the pot from the oven, then scatter in the carrots and potatoes. I like to season them lightly with kosher salt. Place the lid back on top, return to the oven, then cook for another 2 hours, until the meat is fork tender. Cool slightly before cutting the meat or breaking into smaller pieces.

10. 10

    Garnish, then serve! Serve over mashed potatoes or polenta, or arrange simply on a large platter. Garnish with fresh thyme or parsley and a sprinkle of flaky sea salt. Enjoy!