Dutch Oven Pot Roast
This Dutch Oven Pot Roast is made with tender beef chuck roast, potatoes, carrots, celery, onions, garlic, beef broth, red wine, and herbs. It’s a classic beef dinner recipe slow-cooked in one pot.
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It’s a good choice for Sunday dinner, family gatherings, or a cozy meal on a chilly day. It is also a nice meal to make when you have family coming over because you can prepare everything in one Dutch oven and let the oven do most of the work.
If you don’t have a Dutch oven, this Crockpot Mississippi Pot Roast is a perfect alternative.
How to Make Dutch Oven Pot Roast
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven. Set your oven to 300°F.
2. Season the beef. Pat the chuck roast dry, then season all sides with salt and black pepper.
3. Sear the roast. Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is hot, sear the beef for 4–5 minutes on each side until browned.
4. Add the onion and garlic. Arrange the sliced onion and minced garlic around the roast.
5. Prepare the cooking liquid. 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.
6. Add the bay leaves. Place the bay leaves in the pot, cover with the lid, and bake for 1½–2 hours.
7. Add the vegetables. Carefully remove the Dutch oven from the oven. Add the potatoes, carrots, and celery around the beef. Cover and return the pot to the oven for another 1½–2 hours, or until the beef easily falls apart and the vegetables are fork-tender.
8. Finish and serve. Remove and discard the bay leaves. Garnish with fresh parsley, then slice or shred the beef. Serve warm with the vegetables and cooking sauce.
Serve & Enjoy!
Important Recipe Notes
- Cook the beef low and slow. Beef chuck roast is a tough cut of meat, so it needs enough time to become tender. Plan for about one hour per pound as a starting point, but use tenderness rather than time alone to tell when it is done. A 3–4 pound roast may need around 3–4 hours or longer.
- Cut the potatoes evenly. Petite red potatoes work well, but you can also use Yukon Gold or russet potatoes. Cut them into similar-sized pieces so they cook evenly.
- Save time with baby carrots. Use baby carrots if you want to skip peeling and chopping. Rainbow or tri-colored carrots also work well.
- Skip the wine if needed. Replace the red wine with an equal amount of beef broth if you prefer to cook without alcohol.
- Use fresh herbs. Fresh thyme, rosemary, and sage can replace the dried herbs. A few sprigs of each will add flavor to the cooking liquid.
- Leave out the tomato paste. If you prefer a broth without tomato, simply omit the tomato paste. The roast will still cook in the beef broth, wine, and herbs.
- Check for tenderness before serving. The beef is ready when a fork slides in easily and the meat pulls apart without much effort. If it is still tough, cover the pot and continue cooking, checking every 20–30 minutes.
Dutch Oven Pot Roast
Ingredients
- 3 3-4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil for searing
- 1 large onion sliced thick
- 4 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 cut in half
- 4 carrots peeled and cut into 3-inch pieces
- 4 celery sticks cut into 3-inch pieces
- Fresh parsley for garnish
Instructions
- Preheat the oven. Set your oven to 300°F.
- Season the beef. Pat the chuck roast dry, then season all sides with salt and black pepper.
- Sear the roast. Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is hot, sear the beef for 4–5 minutes on each side until browned.
- Add the onion and garlic. Arrange the sliced onion and minced garlic around the roast.
- Prepare the cooking liquid. 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. Place the bay leaves in the pot, cover with the lid, and bake for 1½–2 hours.
- Add the vegetables. Carefully remove the Dutch oven from the oven. Add the potatoes, carrots, and celery around the beef. Cover and return the pot to the oven for another 1½–2 hours, or until the beef easily falls apart and the vegetables are fork-tender.
- Finish and serve. Remove and discard the bay leaves. Garnish with fresh parsley, then slice or shred the beef. Serve warm with the vegetables and cooking sauce.
Check Out More Beef Recipe Ideas!
Slow Cooker Chicken and Beef Taco Soup
Ground Beef Crescent Roll Taco Bake
