Dutch Oven Pot Roast

Ingredients needed to make Dutch oven pot roast

• Chuck roast: This recipe calls for 3 ½  – 4 pound chuck roast. This well-marbled, collagen-rich cut of meat becomes exceptionally tender and flavorful when slow-braised, perfectly absorbing the savory-sweet marinade.
• Marinade: The ⁣complex, savory-sweet, and deeply aromatic Asian-inspired flavor profile of the marinade results from a combination of soy sauce, honey, hoisin sauce, rice vinegar, beef broth, coconut sugar, garlic, sesame oil, red chili flakes (if desired), and salt. 
• Garnishes: I love to garnish this dish with a sprinkle of sesame seeds, thinly sliced green onions, and chili crisp (if desired). 
• Cooked rice: For serving. Make a fresh pot of fluffy rice just in time to assemble and serve this pot roast or use par-boiled packaged rice for added convenience. 

How do you make this Dutch oven pot roast? 

Preparation:

1. Preheat your oven to 325°F.
2. Pat the chuck roast dry with paper towels.
3. In a medium bowl, whisk together all remaining ingredients to create the marinade.

Braise in the oven:

1. Place the dried chuck roast into your Dutch oven.
2. Pour the prepared marinade over the roast, flipping the meat several times to ensure it is fully coated.
3. Cover the Dutch oven and place it in the preheated oven for 3 ½ to 4 hours.

Shred the roast:

1. After 3 ½ hours, remove the pot from the oven and test the meat by attempting to pull it apart with two forks. If it does not shred easily, return it to the oven, covered, for an additional 30 minutes.
2. Once tender, shred all the meat directly in the pot and toss it thoroughly with the remaining juices.
3. (Optional Crispy Finish): For crispy bits, place the pot under a high broiler for 3-4 minutes, watching carefully to avoid burning.

Garnish and serve:

1. Serve the shredded meat and juices over rice.
2. Garnish with sliced green onions, sesame seeds, and chili crisp, if desired.

Serving

Serve your shredded chuck roast over fluffy rice, mashed potatoes, brown rice, polenta, or pasta with the optional garnishes. 

Soak up any remaining juices with the help of these Quick Dinner Rolls, Old Fashioned Buttermilk Biscuits, or crusty garlic bread. 

I also love serving this pot roast with a side of Green Beans Au Gratin, Roasted Delicata Squash, Oven Roasted Broccoli, or Brussels Sprouts with Honey Mustard Glaze – perfect for any occasion!  

Don’t forget to treat yourself afterwards to these rich and fudgy brownies and a scoop of vanilla ice cream.

Sandy’s tips and substitutions:

• Storage: Store leftover pot roast with remaining juices in an airtight container in the fridge for 3-4 days. Remove from the refrigerator for at least an hour before reheating in the oven, covered with foil to prevent it from drying out.       
• Freezer: Once completely cool, store your shredded pot roast in the freezer for up to 3 months, either in an airtight container or individual portions in freezer-safe bags. Thaw overnight in the fridge and reheat to serve.
• Large pot: A Dutch oven works the best when making this pot roast recipe, but you can use a regular large pot too. Just make sure that the pot you use is big enough to hold the chuck roast and is suitable for oven temperatures.  

• Prepare the rice ahead: It’s easy enough to make a pot of fluffy rice on the stove while the chuck roast is cooking in the oven, ready for you to serve immediately. I recommend doing the same for any other optional sides you decide to serve with this meal, such as garlic bread, so that everything is ready to enjoy at the same time.
• For a crispy finish: Don’t skip the optional step of broiling the shredded meat for a few minutes if you want to enhance the texture of the meat and add caramelized flavor. 

Variations:

• Gluten-free pot roast: Replace the soy sauce with an equal amount of tamari or a certified gluten-free soy sauce. You should also check if your hoisin sauce is a gluten-free brand, or substitute with an additional ¼ cup of gluten-free soy sauce/tamari mixed with 1 tablespoon of molasses.
• Stovetop pot roast: Cover with the lid of the Dutch oven and simmer very gently on very low heat until the meat is tender (about 3 ½ – 4 hours) and make sure there is enough liquid. 
• Slow cooker pot roast: Cook on HIGH for 3-4 hours until tender. Add in more liquid, such as broth, if needed.
• Type of beef: For the most flavorful and succulent result, choose a well-marbled, collagen-rich cut of beef that is suited to long, slow cooking. While chuck roast is the best for shredding, you could also confidently use beef shoulder roast or beef brisket. You can also buy a bone-in chuck roast as a more economical cut of beef for this dish.