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A tender Dutch Oven Pot Roast, ready to serve

Dutch Oven Pot Roast

This classic Dutch oven pot roast recipe delivers a tender, flavorful beef roast with aromatic vegetables and a rich, savory gravy, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Large Dutch oven
  • Cutting board
  • Whisk
  • Wooden spoon
  • Paper towels

Ingredients
  

Main

  • 3-4 pounds chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 3 carrots peeled and roughly chopped
  • 3 celery stalks roughly chopped
  • 4 cloves garlic minced
  • 2 cups beef broth low sodium preferred
  • 1 cup dry red wine optional
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • Salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour

Instructions
 

Instructions

  • Pat the chuck roast dry and season generously with salt and pepper.
  • Heat olive oil in a Dutch oven over medium-high heat. Sear the seasoned chuck roast on all sides until a dark brown crust forms, then remove and set aside.
  • Reduce heat to medium. Add onion, carrots, and celery, sautéing until softened. Stir in minced garlic and tomato paste, cooking for another minute.
  • If using, add red wine to deglaze the pot, scraping up any browned bits. Simmer for 2-3 minutes to reduce.
  • Stir in beef broth, bay leaves, rosemary, and thyme, bringing the mixture to a gentle simmer.
  • Return the seared chuck roast to the Dutch oven, ensuring it is nestled in the liquid and vegetables. Cover tightly with the lid.
  • Transfer the Dutch oven to a preheated oven at 300°F (150°C) and cook for 3 to 4 hours, or until the roast is fork-tender.
  • Remove the roast from the Dutch oven and tent with foil to rest. Skim excess fat from the braising liquid. Whisk flour with cold water to make a slurry; slowly whisk into the simmering braising liquid and cook until thickened. Adjust seasoning as needed.
  • Shred or slice the rested pot roast and serve with the rich gravy and vegetables.

Notes

For best flavor, use good quality beef broth and a dry red wine like Cabernet Sauvignon or Merlot. You can also add potatoes to the Dutch oven during the last hour of cooking for a complete meal.