Warm up on a cold day with this delicious and easy Dutch oven pot roast recipe. Tender beef, flavorful vegetables, and a rich gravy make this the perfect comfort food meal.
Why Cook A Pot Roast in a Dutch Oven
A Dutch Oven is one of my favorite cooking vessels, and I especially love a pot roast cooked in a Dutch Oven. I sear and brown the chuck roast in the pot and then deglaze the pot to include all those tasty brown bits (also known as fond). Then add the chuck roast back to the pot and slow cook it in the oven. In addition to that, Dutch ovens retain heat consistency, making it ideal for any recipe cooked low and slow.
I love my Dutch ovens. They are excellent for soups, stews, and any braising recipe. Try these other Dutch oven recipes: hamburger stew, beef short ribs, cowboy stew, and Irish stew.
Ingredients for Dutch Oven Pot Roast
- Chuck roast – or rump roast
- Olive oil – vegetable and canola work too
- Onions – yellow onions or Vidalia onions
- Garlic – fresh is best
- Red wine – a dry, bold red wine is optional for more flavor
- Beef broth – low sodium or homemade beef stock
- Worcestershire sauce
- Herbs – fresh rosemary, fresh thyme, and bay leaves are my go-to herbs for this
- Potatoes – baby yellow potatoes, Yukon Gold, or russets cut into chunks
- Carrots
- Cornstarch -for making gravy out of those pan juices
How to make Dutch Oven Pot Roast
This Dutch oven pot roast recipe is easy to make and one of my family’s favorite meals. Brown the chuck roast, sauté the onions and garlic for the flavor base, and deglaze the pot with a bit of red wine and beef broth.
Then add the Worcestershire Sauce, herbs, and bay leaves. Return the chuck roast to the Dutch oven. Bake for about 2 hours, then add the potatoes and carrots and cook for about another hour or until the roast and vegetables are tender. Fish out and discard the bay leaves. Use the juices in the pot to make a simple gravy with cornstarch.
Beth’s Recipe Tips
- Chuck roast is by far my favorite cut of meat for this recipe, followed by rump roast.
- If adding a little red wine, choose a dry, bold red wine like Cabernet Sauvignon or Merlot. Make sure it is a good quality wine that you would enjoy drinking.
- Baby potatoes are always tender, delicious, and aesthetically pleasing in this recipe, but you could use larger Yukon gold potatoes or russet potatoes and cut them into chunks.
- Don’t forget to fish out and discard the bay leaves.
- Let the pot roast rest in the liquid for 20 minutes before removing it to a cutting board. Cover it and the vegetables while you make the gravy.
- Remove any large sections of fat and connective tissue before carving the roast. Always slice against the grain.
Serving Suggestions
This is a rich and hearty meal, so pair it with something simple like fresh hot rolls, baguettes with sweet cream butter, corn muffins, or garlic knots. Or a glass of cabernet sauvignon or merlot.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop in the gravy over low heat.
To freeze, cool it, then spoon it into a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop in the gravy over low heat.
More Beef Recipes
Dutch Oven Pot Roast
Ingredients
- kosher salt generously
- freshly ground black pepper generously
- 3 lbs chuck roast
- 2 tablespoons olive oil
- 2 yellow onions quartered
- 3 garlic cloves sliced
- 1/2 cup dry red wine merlot or cabernet sauvignon
- 2 cups low-sodium beef broth
- 2 teaspoons Worsestershire Sauce
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme plus thyme sprigs
- 2 bay leaves
- 1 1/2 lbs baby yellow potatoes
- 4 large carrots
- 2 tablespoons cornstarch
Instructions
- Generously salt and pepper the chuck roast on both sides. Heat the oil in a Dutch oven over medium-high heat. Sear the chuck roast on both sides. Move the chuck roast to a large plate.
- Reduce to medium heat and add a little more olive oil if needed. Add the onion and cook until softened and browned on the edges. Turn the heat off and add the garlic. Cook for 1 minute while stirring. The residual heat is enough to cook the garlic.
- Turn the heat to medium, add the red wine, and scrape to loosen the brown bits. Add the beef broth, Worcestershire Sauce, rosemary, thyme, and bay leaves. Return the browned chuck roast to the Dutch oven.
- Turn the heat off, cover the Dutch oven, and place it in the oven at 300 degrees for 1 hour 45 minutes.
- Remove the pot from the oven and add the potatoes and carrots. Cover the pot and place it back in the oven. Cook for 45-60 minutes or until the pot roast and vegetables are fork-tender.
- Remove the roast from the oven and let it rest in the pan for 20 minutes. Place the roast on a cutting board and cover loosely with aluminum foil. Remove the veggies, place them on a serving platter, and cover to keep warm. Fish out and discard the bay leaves.
- Mix the cornstarch with 1/4 cup cold water. Over low heat slowly whisk the cornstarch mixture into the broth mixture. Cook until thickened.
- Remove any large sections of fat and connective tissue from the chuck roast. Cut with a sharp knife slicing against the grain.
Notes
- Chuck roast is by far my favorite cut of meat for this recipe, followed by rump roast.
- If adding a little red wine, choose a dry, bold red wine like Cabernet Sauvignon or Merlot. Make sure it is a wine that you would enjoy drinking.
- Baby potatoes are always tender, delicious, and aesthetically pleasing in this recipe, but you could use larger Yukon gold potatoes or russet potatoes and cut them into chunks.
- Don’t forget to fish out and discard the bay leaves.
- Let the pot roast rest for 20 minutes in the liquid before removing it to a cutting board. Cover it and the vegetables while you make the gravy.
- Remove any large sections of fat and connective tissue before carving the roast. Always slice against the grain.
Nutrition
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Kay Jones
The Dutch Oven pot roast recipe was really so delicious. The family enjoyed it. I think I love my Dutch oven as much as you do. Everything just cooks up so well in there with so much flavor. I use it all the time.
Beth Pierce
Me too, Kay!