Spring Pot Roast

Pot roast is a quintessential comfort food, and every family has their own version. This recipe from Justin Chapple is inspired by his grandmother’s but includes a few adjustments that make it perfect for springtime, including a fresh and lemony dill gremolata that is sprinkled on top before serving. To keep the vegetables from overcooking, Justin simmers them in the braising liquid after the meat is cooked. This recipe serves a crowd and is prepared in a 15.5 qt. Signature Oval Dutch Oven, but it can easily be cut in half or prepared using two smaller Dutch ovens.

Roasts:

2 (4-to-5-pound) chuck roasts

Kosher salt and freshly ground black pepper

All-purpose flour, for dusting

¼ cup unsalted butter

¼ cup extra-virgin olive oil

2 cups dry red wine

3 cups chicken broth

3 cups beef broth

2 large carrots, halved

2 large celery stalks, quartered

2 onions, quartered

1 garlic head, halved

2 bay leaves and 4 sprigs each of thyme, rosemary, and sage, tied together to make a bundle

Vegetables:

3 pounds baby Yukon gold potatoes

2 pounds medium carrots, cut on a bias into 3-to-4-inch lengths

2 (10-ounce) bags frozen peas

Gremolata:

1 1/2 cups chopped dill

3 tablespoons minced lemon peel (from 2 lemons)

2 tablespoons minced garlic

Flaky sea salt

Make the pot roasts: Preheat the oven to 275 degrees. Season the roasts generously all over with salt and pepper. Dust them all over with flour, tapping off the excess.

In a very large Dutch oven, melt the butter in the olive oil over medium-high. Add one roast and cook, flipping once, until nicely browned on both sides, about 10 minutes total. Transfer to a large, rimmed baking sheet. Repeat with the remaining roast, reducing the heat if the brown bits on the bottom of the Dutch oven become too dark.

Spoon off the fat from the Dutch oven. Add the wine and cook over medium, scraping up any browned bits with a wooden spoon until slightly reduced, about 5 minutes. Stir in the chicken and beef broths. Add the roasts (it is okay if they overlap slightly, but you want them covered at least halfway with the broth) and then nestle the carrots, celery, onions, garlic, and herb bundle in the broth around the roasts. Bring to a simmer over medium-high, then cover and braise in the oven until the meat is tender but not falling apart, about 2 hours and 30 minutes.

Using tongs and a large, slotted spoon, carefully transfer the roasts to a carving board and tent with foil. Using the slotted spoon, scoop out and discard the vegetables and herbs. Using a fine sieve, skim the broth to remove any remaining solids.

Cook the vegetables: Return the broth to a simmer over medium. Add the potatoes and cook until tender, 15 to 20 minutes, before transferring to a platter. Add the carrots to the broth and simmer until just tender, 5 to 7 minutes; transfer to the platter. Add the peas and cook until just tender, 1 to 2 minutes; transfer to the platter.

Meanwhile, make the gremolata: In a medium bowl, toss the dill with the lemon peel, garlic, 1½ teaspoons flaky sea salt, and 3/4 teaspoon freshly ground black pepper. Carve the pot roasts into thick slices or chunks. Serve the pot roasts and vegetables with the pan juices and the dill gremolata.