Dutch Oven Pot Roast

4.99 from 224 votes

This Dutch oven pot roast is the ultimate comfort food dish. It's so amazingly flavorful and the meat is so tender it falls apart. Made with baby carrots and potatoes, this pot roast is the ultimate one pot meal!

Prep Time30

Cook Time3 30

Total Time4

Course: Main Course

Cuisine: American

Servings: people

Calories: 609kcal

Author: Tania

Equipment

7 to 8 quart Dutch oven

Ingredients

3 pounds beef chuck roast boneless
1 ½ teaspoons Kosher salt, plus more to taste
1 teaspoon ground black pepper
Olive oil
2 large yellow onions, peeled and sliced
6 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine substitute with beef broth if desired
2 to 3 cups beef broth, plus more as needed
2 teaspoons Worcestershire sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves, dried
1 pound baby carrots
1 ½ pounds baby yellow potatoes
Chopped Italian parsley for garnish optional

Instructions

Preheat oven to 300 degrees F.
Generously season the meat with about 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides.
Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean. Tip: Let the meat sear undisturbed on both sides, and only flip once a nice golden brown crust has developed. There’s no need to sear the edges, but you can.
Reduce to medium heat. Add the onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions. If the brown bits are burning too fast, add a few splashes of broth and deglaze. Stir minced garlic cook for another 1 minute until fragrant. Tip: use a wooden spoon to avoid scratching the cast iron surface.
Add the red wine (or substitute with beef broth), and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add 2 cups of the beef broth, Worcestershire sauce, tomato paste, fresh thyme sprigs, fresh rosemary rosemary sprigs, and bay leaves. Stir until evenly combined and bring to a low boil.
Return the seared meat back to the pot, along with its juices. The liquid should cover about half of the meat - if not, add more beef broth as needed. Cover securely with the lid and bake for 1.5 hours at 300 degrees F.
Remove from oven and add the baby carrots and potatoes. At this point, you can also adjust seasoning with salt and pepper. Return to oven (with the lid on), and cook for 2 hours more or until the meat is fork tender and falls apart, and until the vegetables are tender. If you want it to be even more tender, cook for another 15-30 minutes.
If desired, garnish with parsley. To serve, you can transfer to a large platter to serve it straight from the Dutch oven. Enjoy!

Notes

Meat: I'd recommend a boneless 3-4 pound beef chuck roast. If it has excess fat around the edges, you can trim that out.
Don't rush the searing and browning process of the meat and onions. As they brown, brown bits will form. These brown bits, when deglazed, release a lot of great flavors.
Sear on the meat: The best way to develop a good sear on the meat is to let it sear undisturbed over medium-high heat until it's golden brown and a sear crust forms, about 5 minutes per side.
Red wine recommendations: Cabernet Sauvignon or Pinot Noir.
Storing: Refrigerate leftovers in a sealed container.
Freezing: Freeze in individual freezer-friendly containers for up to 2 months. Thaw in the refrigerator overnight. Reheat in the microwave oven or over the stovetop.

Substitutions

Potatoes: Normal-sized Yukon gold potatoes.
Carrots: Regular carrots, peeled and cut into chunks.
Fresh rosemary and thyme: You can use dried herbs. Add ½ teaspoon of each at a time, and adjust with more to taste.
Red wine: Substitute with beef broth if needed.

Recommended equipment: 7 to 8 quart Dutch oven, tongs.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition