Dutch Oven Pot Roast Recipe

5 from 1 vote

This tender Dutch Oven Pot Roast is a one-pot meal that delivers juicy meat, perfectly cooked vegetables, and a rich gravy packed with great flavor.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Dinner

Cuisine: beef, healthy

Servings:

Calories: 589kcal

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!