Dutch Oven Pot Roast is made with a tender chuck roast, potatoes, carrots, and onions slowly cooked in a rich beef broth. The meat becomes fall-apart tender while the vegetables soak up all that savory flavor.
Pot roast has always been one of those comforting meals that reminds me of a Sunday family dinner. I like that everything cooks together in one pot, and by the time it comes out of the oven, the meat is so tender you barely need a fork.
Why I Love Dutch Oven Pot Roast
About the Ingredients ⭐
- Chuck Roast: Boneless beef chuck roast becomes tender and juicy when cooked low and slow.
- Salt and Pepper: Season the beef before searing.
- Vegetable Oil: Helps create a flavorful browned crust on the roast.
- Onion and Garlic: Add rich, savory flavor to the cooking juices.
- Beef Broth: Keeps the roast moist and creates a flavorful sauce.
- Red Wine: Adds depth and richness. Use extra beef broth if preferred.
- Tomato Paste: Adds richness and a little tomato flavor.
- Worcestershire Sauce: Gives the roast a savory boost.
- Thyme, Rosemary, and Sage: Add classic herb flavor.
- Bay Leaves: Infuse the cooking liquid with extra flavor.
- Red Potatoes: Hold their shape during slow cooking.
- Carrots and Celery: Become tender and soak up the flavorful juices.
- Fresh Parsley: Adds a fresh finishing touch.
Be sure to check out the full recipe and ingredient list below
How to Make Dutch Oven Pot Roast
Sear the Roast: Preheat the oven to 300°F. Season the chuck roast with salt and pepper, then sear in a Dutch oven with oil for 4–5 minutes per side until browned.
Add the Flavor: Arrange the onions and garlic around the roast. Pour in the beef broth, red wine, tomato paste, Worcestershire sauce, and herbs. Add the bay leaves.
Slow Cook: Cover and bake for 1½–2 hours. Add the potatoes, carrots, and celery, then cover and cook for another 1½–2 hours until the beef is fall-apart tender.
Serve: Remove the bay leaves, slice or shred the roast, and serve with the vegetables and flavorful cooking juices.
Tips I Found Helpful
- Sear the roast: Browning it first adds more flavor to the finished pot roast.
- Cut vegetables evenly: Keep the potatoes and carrots similar in size so they cook evenly.
- Keep it covered: Leave the Dutch oven covered while it cooks to keep the roast moist and tender.
- Check for tenderness: The roast is ready when it easily pulls apart with a fork.
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Dutch Oven Pot Roast
Tender Dutch Oven Pot Roast slow cooked with potatoes, carrots, vegetables, red wine, and beef broth.
Ingredients
- 3–4 pounds boneless beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil, for searing
- 1 large onion, thickly sliced
- 4–6 garlic cloves, minced
- 3 cups beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- 2 bay leaves
- 1½ pounds petite red potatoes, halved
- 4 carrots, peeled and cut into 3-inch pieces
- 4 celery stalks, cut into 3-inch pieces
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 300°F.
- Season the chuck roast on all sides with salt and pepper.
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until browned.
- Arrange the sliced onion and minced garlic around the roast.
- In a bowl, combine the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and sage. Pour the mixture over the roast and onions.
- Add the bay leaves. Cover the Dutch oven and bake for 1½–2 hours.
- Remove from the oven and add the potatoes, carrots, and celery.
- Cover and return to the oven for another 1½–2 hours, until the beef falls apart easily and the vegetables are fork-tender.
- Remove and discard the bay leaves.
- Slice or shred the roast, garnish with fresh parsley, and serve with the vegetables and cooking juices.
Notes
Chuck roast becomes tender when cooked low and slow. Plan on approximately 1 hour per pound, or until the beef easily shreds.
Russet or Yukon Gold potatoes can replace the red potatoes. Cut them into similar-sized pieces.
Baby carrots can be used to save prep time.
Replace the red wine with additional beef broth if preferred.
Fresh thyme, rosemary, and sage can replace the dried herbs.
The tomato paste is optional if you prefer a less tomato-forward flavor.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 144Total Fat: 2gSaturated Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 688mgCarbohydrates: 22gFiber: 3gSugar: 4gProtein: 4g
