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Dutch Oven Pot Roast

This Dutch Oven Pot Roast is a tender beef dinner recipe made with chuck roast, potatoes, carrots, celery, onions, garlic, beef broth, red wine, and herbs. It is slow-cooked in one pot until the beef is easy to shred and the vegetables are fork-tender. This comforting family meal is easy to prepare and great for Sunday dinners or family gatherings.
Print Recipe
Dutch Oven Pot Roast
Prep Time:30 minutes
Cook Time:4 hours
Total Time:4 hours 30 minutes

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.
Servings: 6
Calories: 550kcal
Author: carlycampbell