Dutch Oven Pot Roast is the ultimate comfort food when you want a slow-cooked, one-pot meal that fills the house with incredible smells. This recipe uses a well-marbled chuck roast, seared for flavor, then braised low and slow with carrots, potatoes, and onions in a savory broth. I love how the Dutch oven makes the meat fork-tender and infuses everything with rich, cozy flavor. Dutch Oven Pot Roast is the kind of meal that everyone looks forward to at dinnertime.
Do you enjoy this recipe? Check out my Chili in Dutch Oven and Dutch Oven Spaghetti Sauce as well.
Ingredients for Dutch Oven Pot Roast
You only need a few simple ingredients to make this rich and flavorful Dutch Oven Pot Roast:
- Chuck roast
- Salt
- Black pepper
- Olive oil
- Yellow onion
- Garlic
- Carrots
- Potatoes
- Tomato paste
- Low-sodium beef broth
- Dry red wine
- Worcestershire sauce
- Fresh rosemary
- Fresh thyme
Instructions for Dutch Oven Pot Roast
- Preheat the oven to 300°F.
- Pat the chuck roast dry with paper towels and season it generously with salt and black pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until well-browned. Transfer it to a plate and set aside.
- Lower the heat to medium. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook until fragrant.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for up to a minute.
- Stir in the tomato paste, then add the low-sodium beef broth and Worcestershire sauce. Stir everything together to combine.
- Return the roast to the Dutch oven. Add the carrots, potatoes, rosemary, and thyme around the meat.
- Bring the Pot Roast to a gentle simmer, then cover with the lid and transfer to the oven.
- Braise for 2½ to 3 hours, or until the roast is fork-tender and the vegetables are cooked through.
- Remove the herbs, cut with the knife or shred the pot roast with two forks, and serve Dutch Oven Pot Roast with the vegetables and pan juices.
Tips & Substitutions
- Choose the right cut:
A well-marbled chuck roast is best for pot roast because it becomes incredibly tender after a long braise. - No red wine?
You can substitute with extra beef broth or a splash of balsamic vinegar for depth of flavor. - Don’t skip the sear:
Browning the meat before braising builds rich flavor in the meal.
Storage & Reheating
- Storing:
Let the Pot Roast cool completely, then transfer the meat and vegetables to an airtight container with some of the cooking liquid. Store in the refrigerator for up to 4 days. - Freezing:
Dutch Oven Pot Roast freezes well. Cut or shred the meat, let it cool, then freeze it with the vegetables and broth in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating. - Reheating:
Reheat gently Dutch Oven Pot Roast in a covered pot on the stovetop over medium-low heat, stirring occasionally until hot. Add a splash of broth if needed to loosen the juices. For individual servings, microwave until hot with a bit of liquid to keep everything moist.
Dutch Oven Pot Roast
Servings: 6 people
Ingredients
- 3 –4 pound chuck roast
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large yellow onion sliced
- 4 cloves garlic minced
- 4 large carrots peeled and cut into chunks
- 1½ pounds baby potatoes quartered
- 2 tablespoons tomato paste
- 3 cups low-sodium beef broth
- ½ cup dry red wine
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions
- Preheat the oven to 300°F.
- Pat the chuck roast dry and season generously with salt and black pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until browned. Transfer to a plate.
- Reduce the heat to medium. Add the sliced onion and sauté for 5 minutes until softened.
- Stir in the garlic and cook until fragrant.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a minute.
- Stir in the tomato paste, then pour in the beef broth and add the Worcestershire sauce. Stir to combine.
- Return the roast to the pot. Nestle in the carrots, potatoes, rosemary, and thyme.
- Bring to a simmer, cover, and transfer to the oven.
- Braise for 2½ to 3 hours, or until the meat is fork-tender.
- Remove the herbs, cut the roast, and serve with the vegetables and pan juices.
