Dutch Oven Pot Roast
This Dutch oven pot roast slow cooks in an Asian-inspired marinade until it's fall-apart tender, then gets tossed in its own rich, savory juices for maximum flavor in every bite. Perfect for both busy weeknights and special occasions!
Ingredients
- 3 ½ lbs chuck roast
- 1 cup soy sauce
- ¼ cup honey
- ½ cup hoisin sauce
- ⅓ cup rice vinegar
- 1 cup beef broth
- 4 Tbsp coconut sugar, or brown sugar
- 6 cloves garlic, mashed
- 2 Tbsp sesame oil
- 1-2 tsp red chili pepper flakes, less if desired
- 1 tsp kosher salt
Garnishes:
- sesame seed
- green onions, thinly sliced
- chili crisp
- Cooked white rice
Equipment
Instructions
- Preheat your oven to 325°F.
- Pat the chuck roast dry with paper towels.
- In a medium bowl, whisk together all remaining ingredients to create the marinade.
- Place the dried chuck roast into your Dutch oven.
- Pour the prepared marinade over the roast, flipping the meat several times to ensure it is fully coated.
- Cover the Dutch oven and place it in the preheated oven for 3 ½ to 4 hours.
- 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.
- Once tender, shred all the meat directly in the pot and toss it thoroughly with the remaining juices.
- (Optional Crispy Finish): For crispy bits, place the pot under a high broiler for 3-4 minutes, watching carefully to avoid burning.
- Serve the shredded meat and juices over white or brown rice.
- Garnish with sliced green onions, sesame seeds, and chili crisp, if desired.
Notes
Sandy’s tips:
- 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.
- 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.
Nutrition Facts
Calories: 336kcal, Carbohydrates: 16g, Protein: 28g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 1650mg, Potassium: 515mg, Fiber: 1g, Sugar: 12g, Vitamin A: 18IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 3mg