Slow-Cooked Roast
A Simple Western Slow-Cooked Roast (Cast Iron Dutch Oven)
There’s something timeless about a slow-cooked roast simmering away in a cast-iron Dutch oven. It’s honest food. The kind that fills the house with warmth, brings people to the table, and doesn’t need fancy tricks to shine.
This is one of our go-to recipes — inspired by classic high-rated Dutch oven roasts, but simplified the way we like it here in Teton Valley. Good meat. Good seasoning. Low and slow.
And it all starts with sourcing.
Why the Meat Matters
At Three Peaks, we proudly source our beef from local ranches whenever possible. Ranchers who care about their animals, the land, and the quality of what ends up on your plate. When the meat is raised right, you don’t have to overdo it — the flavor speaks for itself.
For this recipe, we recommend a well-marbled chuck roast. It’s forgiving, flavorful, and made for slow cooking.
Western Dutch Oven Pot Roast Recipe
Ingredients
For the roast:
- 3 to 3½ lb beef chuck roast
- 2 tbsp kosher salt
- 1½ tsp freshly cracked black pepper
- 2 tbsp olive oil or beef tallow
Vegetables & aromatics:
- 1 large yellow onion, quartered
- 4 cloves garlic, smashed
- 4 large carrots, peeled and cut into chunks
- 1½ lbs Yukon Gold or red potatoes, halved
- 2 tbsp tomato paste
Braising liquid:
- 2½ cups beef broth (low sodium preferred)
- 1 cup dry red wine (optional — can replace with more broth)
Herbs:
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
1. Preheat & Season
Preheat your oven to 300°F.
Pat the roast dry with paper towels. Season generously on all sides with salt and pepper. Don’t rush this — seasoning is where flavor starts.
2. Sear the Roast
Place your Dutch oven over medium-high heat. Add oil and heat until shimmering.
Sear the roast on all sides until deeply browned — about 3–4 minutes per side. This step builds flavor. Don’t skip it.
Remove the roast and set aside.
3. Build the Base
Lower heat to medium. Add onions and cook 3–4 minutes until lightly caramelized. Add garlic and tomato paste, stirring for about 30 seconds to deepen flavor.
Deglaze with red wine (if using), scraping up all the browned bits. Let simmer 2 minutes.
Add beef broth, bay leaves, rosemary, and thyme.
4. Braise Low & Slow
Return the roast to the pot. Add carrots and potatoes around the meat.
Cover with lid and transfer to the oven.
Cook 3 to 3½ hours, until the meat is fork-tender and pulls apart easily.
5. Rest & Serve
Remove from oven and let rest 10–15 minutes before serving.
Serve family-style — meat sliced or pulled, vegetables spooned over, and plenty of broth ladled on top.
Chef’s Tips
- If the liquid reduces too much, add a splash of broth halfway through cooking.
- This roast tastes even better the next day.
- Leftovers make incredible sandwiches or hash.
Final Thoughts
This is comfort food the way it was meant to be — simple, slow, and rooted in good ingredients. A cast-iron pot, local beef, and time. That’s it.
And if you’d rather enjoy this kind of meal without doing the dishes? That’s where we come in.
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Good food. No fluff.
See you at the table.
— Chef Steve
