Juicy Pot Roast from the Dutch Oven
A hearty pot roast cooked in a Dutch Oven is a true highlight of outdoor cooking. The slow braising in the cast-iron pot makes the meat exceptionally tender and allows it to absorb the intense flavors of onions, garlic, and roasting juices.
This recipe shows the classic preparation over open fire, but it works just as well on the grill or with briquettes in the Dutch Oven.
A beef chuck roast (approx. 1.2 kg) is particularly suitable for this recipe. Alternatively, shoulder or mock tender can also be used.
Ingredients (for approx. 4–6 people)
1.2 kg beef roast (e.g., chuck roast)
6–7 medium-sized onions
3 cloves garlic
2 tbsp mustard
1 tsp salt
1 tsp black pepper
1 tsp paprika powder
2 tbsp clarified butter or oil
250 ml red wine
200 ml malt beer
200 ml beef broth
1–2 tsp cornstarch (optional, for thickening)
Preparation
1. Prepare the meat
Score the fatty side of the beef roast in a diamond pattern.
Season the meat all around with salt, pepper, and paprika powder, then rub it with mustard.
2. Prepare the ingredients
Peel the onions and cut them into half-rings.
Peel the garlic and chop it roughly.
3. Sear the meat
Place the Dutch Oven over the fire or on the grill and heat the clarified butter.
Sear the beef roast vigorously on all sides until a nice browning develops.
Then remove the meat from the pot and set it aside briefly.
4. Sauté the onions
Sauté the onions and garlic in the roasting fat in the Dutch Oven until they are golden brown.
5. Braise the roast
Return the beef roast to the Dutch Oven.
Pour in the red wine, malt beer, and beef broth.
Close the lid and gently braise the roast for about 2 to 2.5 hours until the meat is wonderfully tender.
Tip: The ideal core temperature is around 85–90 °C.
6. Finish the sauce
Remove the roast from the Dutch Oven and let it rest briefly.
If desired, lightly thicken the onion sauce with some cornstarch mixed with water.
7. Serve
Slice the roast and serve with the onion sauce.
It pairs particularly well with fresh bread, potatoes, or dumplings.
Outdoor Tip:
When cooking over an open fire, the heat can be easily regulated by moving the Dutch Oven slightly away from the fire or closer to the embers.
Thanks for the photos Lars Erdmann!
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