Classic Pot Roast | Dorothy Lane Market

Classic Pot Roast

PREP TIME 10 mins
COOK TIME 3 hr 20 min
Chef Carrie Walters
  • POSTED Dec 28th, 2023
  • BY Chef Carrie Walters


  • 3 lbs DLM Natural Beef Chuck Roast
  • Salt and pepper to taste
  • 1 Tbsp DLM Extra-Virgin Olive Oil
  • 2 Tbsp butter
  • 3 stalks celery, cut into thirds
  • 3 large carrots, quartered
  • 2 medium turnips, quartered
  • 1 cup dry red wine
  • cups beef stock
  • 2 large onions, cut into eighths
  • 6 cloves garlic, peeled
  • 4 dried bay leaves
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 1 cup cherry tomatoes
  • ½ cup fresh parsley, chopped


Preheat oven to 325ºF. Season roast with salt and pepper. Heat a Dutch oven or braising pan over medium-high heat. Add oil and heat until hot, then add the roast. Sear it quickly until dark brown on all sides, about 5 minutes a side, and remove from pan. Pour off fat and place back over medium heat. Add butter, celery, carrots, turnips, and season with salt and pepper. Cook until the vegetables soften at the edges, about 5 minutes. Remove from pan and set aside.
Deglaze pan by adding wine, scraping up browned bits, and let come to a boil. Add beef stock and briefly turn off the heat. Add wedges of onion to the pan and place browned roast on top. Scatter the garlic cloves, bay leaves, and sprigs of rosemary and thyme around the roast. Pour the beef stock mixture over the meat and cover the pan. Bring back to a boil and carefully place covered pot in preheated oven. Braise for 1 hour.
Remove from oven and carefully flip the roast over. Add reserved sautéed vegetables, arranging them around the perimeter of the meat. Lower the oven temperature to 300ºF, cover, and braise for 1 more hour. Remove from oven and scatter cherry tomatoes on top. Finish braising in oven another 30 to 60 minutes without lid until meat feels tender at the touch of a fork. Discard bay leaves and sprigs of herbs. Adjust seasoning and garnish with parsley.


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