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dutch oven pot roast recipe
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5 from 4 votes

Dutch Oven Pot Roast

This Dutch Oven Pot Roast is the juiciest pot roast, and the ultimate comfort food. The beef is fall-apart tender, and bursting with flavor. You'll love this hands-off and rewarding meal.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 619kcal
Author: Briana

Equipment

Ingredients

  • 4 pounds chuck roast
  • 2-3 tablespoons kosher salt, divided (to taste)
  • 2 teaspoons black pepper, divided (to taste)
  • 2 teaspoons garlic powder (optional)
  • 2 teaspoons onion powder (optional)
  • 1 teaspoon smoked paprika (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, sliced
  • 8 cloves garlic, minced
  • 4 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 cups beef stock
  • 1 cup dry red wine (see notes)
  • 3 bay leaves
  • 8 sprigs thyme
  • 4 sprigs rosemary
  • 1.5 pounds yellow baby potatoes, washed and halved
  • 5 medium carrots, peeled and cut into 1.5 - 2-inch pieces
  • 3 stalks celery, cut into 1.5 - 2-inch pieces
  • garnish with parsley, rosemary, and thyme

Instructions

  • Preheat the oven to 300°F, and preheat a dutch oven on the stovetop over medium heat. Season the beef with 1 tablespoon of kosher salt, 1 teaspoon of black pepper, and all of the garlic powder, onion powder, and smoked paprika on all sides.
  • Add the olive oil to the hot dutch oven, followed by the chuck roast. Sear for 5-6 minutes per side until golden brown. Remove from the skillet, and set aside.
  • Add the butter to the dutch oven, then add onions with a pinch of salt. Cook until golden brown, about 3-5 minutes, and if it begins to brown too quickly, add some beef stock to deglaze, and scrap the bottom of the pan to get any brown bits off the bottom. Once translucent, add tomato paste and garlic.  Cook, stirring often for 1-2 minutes until the tomato paste deepens in color, then deglaze with red wine, beef stock, and Worcestershire sauce.
  • Add bay leaves, thyme, rosemary, and a good pinch of salt and pepper. Stir to combine, then bring to a low boil. Scrape the bottom of the pan to get the browned bits. Add back the beef with all of its juices, then cover, and roast for 2.5 hours in the oven.
  • Remove from the oven to add in the potatoes, celery, and carrots with lots of salt and pepper. Cover again, then return to the oven for another 1 - 1.5 hours, or until the potatoes are soft, and the meat is falling apart tender. Discard the thyme sprigs, bay leaves, and rosemary sprigs.
  • Garnish with more thyme, rosemary, parsley, salt, and pepper. Enjoy!
  • Store leftovers in separate containers in an airtight container in the fridge for up to 4 days.

Notes

  • Wine. Choose something you'd like to drink, but it doesn't need to be expensive. We'd recommend a dry red, like a cabernet sauvignon, merlot, syrah, or pinot noir.  
  • Cook low and slow. Inexpensive cuts of meat like chuck roast have lots of flavor, but are naturally tougher, and will take longer to become tender. 
  • Don't overcook the veggies. Adding the vegetables later on will ensure they don't turn to mush while the meat tenderizes. 
  • Don't overcook the veggies. Adding the vegetables about halfway through may feel like an extra step, but it ensures that they won't turn to mush while the meat has a chance to start tenderizing.
  • Don't skip browning the meat. Again, this may feel like an extra step, but browning the meat helps lock in the moisture while the beef roasts. This makes for supremely tender beef!

Nutrition

Calories: 619kcal | Carbohydrates: 29g | Protein: 49g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 164mg | Sodium: 2244mg | Potassium: 1638mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6857IU | Vitamin C: 27mg | Calcium: 106mg | Iron: 7mg