Classic Dutch Oven Pot Roast
This classic Dutch oven pot roast recipe delivers a comforting and flavorful meal with tender, fall-apart beef and perfectly cooked vegetables.
Equipment
- Dutch oven
- Cutting board
Ingredients
Main Ingredients
- 3-4 lb Chuck Roast
- 2 tbsp Olive Oil
- 1 large Yellow Onion chopped into large chunks
- 3 Carrots peeled and cut into 1-inch pieces
- 3 Celery Stalks cut into 1-inch pieces
- 4 cloves Garlic minced or roughly chopped
- 1 cup Beef Broth low sodium
- 1 cup Red Wine optional, dry red like Cabernet Sauvignon or Merlot
- 1 tbsp Tomato Paste
- 2 sprigs Fresh Rosemary or 1 tsp dried
- 2 sprigs Fresh Thyme or 1/2 tsp dried
- 2 Bay Leaves
- 1 lb Small Potatoes like red new potatoes or Yukon golds, halved or quartered
- Salt to taste
- Freshly Ground Black Pepper to taste
Instructions
Preparation
- Pat the chuck roast dry and season generously with salt and pepper.
- Sear the roast in a Dutch oven with olive oil until browned on all sides, then remove and set aside.
- Sauté chopped onion, carrots, and celery in the same Dutch oven until softened, then add minced garlic and tomato paste and cook for another minute.
- Deglaze the pot with red wine or beef broth, scraping up any browned bits, then add rosemary, thyme, and bay leaves.
- Return the pot roast to the Dutch oven, nestling it into the vegetables and liquid, then bring to a simmer, cover, and transfer to a preheated oven at 325°F (160°C) for 2.5 to 3 hours.
- After initial cooking, add potatoes around the roast, cover, and continue cooking for 45-60 minutes until both are fork-tender.
- Remove the roast to a cutting board, tent with foil, and let it rest for 10-15 minutes before shredding or slicing, then serve with vegetables and pan juices.
Notes
For best results, choose a well-marbled chuck roast. Letting the roast rest after cooking is crucial for tender, juicy meat. You can thicken the pan juices by making a quick slurry of cornstarch and water if desired.