Stovetop Dutch-Oven Herb-Crusted Beef Roast with Pan Gravy

How to Make Stovetop Dutch-Oven Herb-Crusted Beef Roast with Pan Gravy

1. 1

   Step 1: Season and sear the roast

   Pat the roast dry with paper towels and season all over with kosher salt and freshly ground black pepper. Heat the olive oil in a heavy Dutch oven over medium-high heat until shimmering, then sear the roast, 3–4 minutes per side, until deeply browned on all sides. Transfer the roast to a plate and set aside, leaving browned bits in the pot.

   For this step

   • 2 1/2 lbBeef chuck roast (or small roast, well-marbled)
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 2 tbspOlive oil
   
2. 2

   Step 2: Make and press on the herb crust

   In a small bowl combine the minced garlic, chopped rosemary and thyme, and Dijon mustard into a loose paste. Spread the mixture evenly over the top and sides of the seared roast, then return the roast to the pot and sear the crusted sides briefly (about 30–45 seconds each) to set the paste.

   For this step

   • 4 clovesGarlic, minced
   • 2 tbspFresh rosemary and thyme, chopped
   • 1 tbspDijon mustard
   
3. 3

   Step 3: Sauté aromatics and deglaze

   Reduce heat to medium, add the sliced onion to the Dutch oven, and sauté in the pan fat until softened and beginning to brown, about 4–5 minutes. Pour in the beef stock and use a wooden spoon to scrape up any browned bits from the bottom of the pot; bring the liquid to a gentle simmer. Nestle the roast back into the liquid (liquid should come about 1/3 to 1/2 way up the roast), cover with the lid, and reduce heat to lowest setting for a gentle braise.

   For this step

   • 1 mediumYellow onion, halved and sliced
   • 2 cupsLow-sodium beef stock (or broth)
   
4. 4

   Step 4: Braise slowly on the stovetop

   Let the roast simmer gently, covered, for 75–90 minutes, turning once halfway through, until a fork or thermometer reads 200–205°F (93–96°C) and the meat is fork-tender. Check once during cooking to ensure the liquid is simmering gently and add up to 1/2 cup extra stock or water if it’s evaporating too quickly. Once tender, remove the pot from heat and lift the roast onto a cutting board to rest for 10–15 minutes.
   
5. 5

   Step 5: Make pan gravy

   Skim off excess fat from the surface of the braising liquid, then return the pot to medium heat. Sprinkle the all-purpose flour into the hot liquid and whisk briskly to form a smooth, bubbling gravy; simmer 3–5 minutes until it thickens and the raw flour taste cooks out. Taste and season with additional salt and pepper if needed, and strain the gravy for a silky finish if desired.

   For this step

   • 1 tbspAll-purpose flour (for gravy)
   
6. 6

   Step 6: Slice and serve with gravy

   Slice the rested roast against the grain into 1/2-inch slices and arrange on a platter. Spoon warm pan gravy over the meat, garnish with a few reserved fresh herb leaves if you like, and serve immediately with your choice of sides.
   

1. Pat the roast dry with paper towels and season all over with kosher salt and freshly ground black pepper. Heat the olive oil in a heavy Dutch oven over medium-high heat until shimmering, then sear the roast, 3–4 minutes per side, until deeply browned on all sides. Transfer the roast to a plate and set aside, leaving browned bits in the pot.
2. In a small bowl combine the minced garlic, chopped rosemary and thyme, and Dijon mustard into a loose paste. Spread the mixture evenly over the top and sides of the seared roast, then return the roast to the pot and sear the crusted sides briefly (about 30–45 seconds each) to set the paste.
3. Reduce heat to medium, add the sliced onion to the Dutch oven, and sauté in the pan fat until softened and beginning to brown, about 4–5 minutes. Pour in the beef stock and use a wooden spoon to scrape up any browned bits from the bottom of the pot; bring the liquid to a gentle simmer. Nestle the roast back into the liquid (liquid should come about 1/3 to 1/2 way up the roast), cover with the lid, and reduce heat to lowest setting for a gentle braise.
4. Let the roast simmer gently, covered, for 75–90 minutes, turning once halfway through, until a fork or thermometer reads 200–205°F (93–96°C) and the meat is fork-tender. Check once during cooking to ensure the liquid is simmering gently and add up to 1/2 cup extra stock or water if it’s evaporating too quickly. Once tender, remove the pot from heat and lift the roast onto a cutting board to rest for 10–15 minutes.
5. Skim off excess fat from the surface of the braising liquid, then return the pot to medium heat. Sprinkle the all-purpose flour into the hot liquid and whisk briskly to form a smooth, bubbling gravy; simmer 3–5 minutes until it thickens and the raw flour taste cooks out. Taste and season with additional salt and pepper if needed, and strain the gravy for a silky finish if desired.
6. Slice the rested roast against the grain into 1/2-inch slices and arrange on a platter. Spoon warm pan gravy over the meat, garnish with a few reserved fresh herb leaves if you like, and serve immediately with your choice of sides.