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This Dutch Oven Pot Roast is tender, flavorful, and slow-braised with carrots, potatoes, and herbs. It is a comfort food perfect for any day of the week.
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Dutch Oven Pot Roast

Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
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.