Dutch Oven Pot Roast
There’s nothing quite like a classic Dutch oven pot roast recipe to bring the family together. This tender roast is a one-pot meal that delivers juicy meat, perfectly cooked vegetables, and a rich gravy packed with great flavor.
Slow cooking tough cuts of meat like a boneless chuck roast transforms it into a fall-apart tender masterpiece. With simple ingredients like beef broth, red wine, and fresh herbs, this dish provides comfort food at its finest. Whether you’re preparing it for a Sunday dinner or making it in advance for leftovers, this pot roast will quickly become a family favorite.
Substitutions:
Wine-Free: Replace red wine with extra beef or chicken broth.
Potatoes: Use russet or red potatoes if you don’t have baby potatoes on hand.
Thyme & Rosemary: If you don’t have fresh herbs, substitute with 1 teaspoon each of dried thyme and rosemary.
Cornstarch: For a gluten-free alternative, use arrowroot powder or omit the thickener altogether for a thinner sauce.
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Rump roast or round roast are great alternatives, though they may require a bit longer to become tender.
If you prefer not to use red wine, substitute with extra beef broth or even chicken broth for a lighter flavor.
The meat should be fork-tender and easily pull apart. A meat thermometer can help gauge this—the internal temperature should reach around 195°F.
Ingredients Needed
- Olive Oil: Adds richness and helps achieve a perfect sear on the roast.
- Beef Chuck Roast: A large cut of meat ideal for slow cooking, ensuring tender results.
- Garlic Cloves: Provides a punch of flavor that complements the hearty beef.
- Yellow Onion: Adds sweetness and depth to the cooking liquid.
- Kosher Salt and Black Pepper: Essential for seasoning and enhancing the overall taste.
- Carrots & Celery: Classic vegetables that soak up the delicious braising liquid.
- Red Wine: Adds depth to the cooking process, making the gravy rich and flavorful.
- Beef Broth: Acts as the base for the braising liquid, ensuring moist and juicy meat.
- Tomato Paste: Adds body and sweetness to the sauce.
- Baby Potatoes: Cook to tender perfection, absorbing the savory juices.
- Thyme & Rosemary: Fresh herbs that infuse the dish with earthy flavors.
- Worcestershire Sauce: Adds a touch of umami to the broth.
- Bay Leaves: Enhance the aroma of the dish during slow cooking.
- Cornstarch: Helps thicken the gravy for a rich, velvety finish.
Storage Instructions
- Fridge: Store leftover pot roast in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze leftovers in an airtight container for up to 3 months. Reheat gently on the stovetop or in a 300°F oven.
- Reheating: To retain the juiciness, reheat your leftover pot roast with some of the cooking liquid in a covered dish at a lower temperature, like 325°F, until warmed through.
Dutch Oven Pot Roast
- Preheat your oven to 300 degrees. Place a large dutch oven on a stove top at medium high heat. Add 2 tablespoons of olive oil. Pat dry your roast with a paper towel. Sprinkle both sides evenly with 1 teaspoon salt and 1 teaspoon black pepper.
- Add your roast to the hot dutch oven and sear on both sides for 4-5 minutes each, getting a crust. Remove it from the pot and set aside on a plate.
- To your dutch oven add 2 tablespoons olive oil and garlic. Saute garlic for 1 minute until fragrant. Add onion, celery, salt, and pepper. Stir and saute for 3-4 minutes until softened.
- Add in your tomato paste and cook for 1 minute. Then add in your red wine, scraping the bottom of the pan and stirring to combine.
- Next add in your beef broth, thyme sprigs, rosemary sprigs, worcestershire sauce,bay leaves, and your seared roast. Stir to combine and adjust.
- Cover your dutch oven with a lid and place in the oven to bake for 1 hour. When your hour is up remove the dutch oven add in potatoes and carrots and place back in the oven for an hour and a half.
- To make a sauce add 2 tablespoons of liquid from the roast to a small bowl. Add your cornstarch and mix until dissolved. Add this slurry to the pot and stir to combine until thickened. Add salt and pepper to taste.
- Serve with potatoes and carrots, top with sauce and fresh parsley. Enjoy!
Dutch Oven Pot Roast
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Ingredients
- 4 tablespoons olive oil divided
- 3 pounds beef chuck roast
- 8 garlic cloves sliced in half
- 1 large yellow onion sliced
- 2 teaspoons kosher salt divided
- 2 teaspoons black pepper divided
- 3 medium carrots cut into 1/2 inch pieces
- 4 celery stalks cut into 1/2 inch pieces
- 1 cup red wine
- 1 1/2 cups beef broth
- 3 tablespoons tomato paste
- 1 pound golden baby potatoes
- 5 thyme sprigs
- 3 rosemary sprigs
- 2 tablespoons Worcestershire
- 3 Bay leaves
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 300 degrees. Place a large dutch oven on a stove top at medium high heat. Add 2 tablespoons of olive oil. Pat dry your roast with a paper towel. Sprinkle both sides evenly with 1 teaspoon salt and 1 teaspoon black pepper.
- Add your roast to the hot dutch oven and sear on both sides for 4-5 minutes each, getting a crust. Remove it from the pot and set aside on a plate.
- To your dutch oven add 2 tablespoons olive oil and garlic. Saute garlic for 1 minute until fragrant. Add onion, celery, salt, and pepper. Stir and saute for 3-4 minutes until softened.
- Add in your tomato paste and cook for 1 minute. Then add in your red wine, scraping the bottom of the pan and stirring to combine.
- Next add in your beef broth, thyme sprigs, rosemary sprigs, worcestershire sauce, bay leaves, and your seared roast. Stir to combine and adjust. Cover your dutch oven with a lid and place in the oven to bake for 1 hour.
- When your hour is up remove the dutch oven add in potatoes and carrots and place back in the oven for an hour and a half.
- To make a sauce add 2 tablespoons of liquid from the roast to a small bowl. Add your cornstarch and mix until dissolved. Add this slurry to the pot and stir to combine until thickened. Add salt and pepper to taste.
- Serve with potatoes and carrots, top with sauce and fresh parsley. Enjoy!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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