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Tender pot roast in a cast iron skillet with carrots, potatoes, and fresh rosemary sprigs.

Easy Dutch Oven Pot Roast Recipe

This comforting and incredibly tender pot roast is slow-cooked in a Dutch oven with aromatic vegetables and a rich savory gravy. An easy, fuss-free recipe that delivers melt-in-your-mouth beef perfect for a hearty family meal.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Roast
  • 3-4 lbs Chuck Roast trimmed of excess fat, patted dry
  • 1.5 tsp Kosher Salt
  • 0.5 tsp Black Pepper freshly ground
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion chopped
  • 3 medium Carrots peeled and roughly chopped (1-inch pieces)
  • 2 stalks Celery roughly chopped (1-inch pieces)
  • 4 cloves Garlic minced
  • 2 tbsp Tomato Paste
  • 1 cup Dry Red Wine such as Cabernet Sauvignon or Merlot, optional but recommended. Or use additional beef broth.
  • 4 cups Beef Broth low sodium
  • 1 tbsp Worcestershire Sauce
  • 3 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 1.5 lbs Small Potatoes such as Yukon Gold or red potatoes, halved if larger than 1.5 inches (optional)
For Thicker Gravy (Optional)
  • 1 tbsp Cornstarch
  • 2 tbsp Cold Water

Equipment

  • Dutch Oven (6-7 quart)
  • Cutting Board
  • Sharp Knife
  • Tongs
  • Whisk (optional, for gravy)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Pat the chuck roast completely dry with paper towels; this is crucial for a good sear. Season all sides generously with kosher salt and black pepper.
Sear the Roast
  1. Heat olive oil in a large (6-7 quart) Dutch oven over medium-high heat until shimmering. Carefully place the seasoned chuck roast in the hot oil. Sear for 3-4 minutes per side until deeply browned and a crust has formed. Remove the roast from the Dutch oven and set it aside on a plate.
Sauté Aromatics
  1. Add the chopped onion, carrots, and celery to the Dutch oven, adding a splash more oil if needed. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and develop some color. Add the minced garlic and tomato paste, and cook for another minute until fragrant, stirring constantly.
Build the Liquid Base
  1. Pour in the dry red wine (if using). Use a wooden spoon to scrape up any browned bits stuck to the bottom of the Dutch oven (this is called deglazing and adds incredible flavor). Let the wine simmer for 2-3 minutes until it has slightly reduced.
  2. Stir in the beef broth, Worcestershire sauce, fresh thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.
Braise in the Oven
  1. Carefully return the seared chuck roast to the Dutch oven, ensuring it's mostly submerged in the liquid. Cover the Dutch oven tightly with its lid. Transfer to the preheated oven and bake for 2 hours and 30 minutes.
  2. After 2 hours and 30 minutes, remove the Dutch oven from the oven. If using, add the halved small potatoes to the pot, nestling them into the liquid around the roast. Re-cover and return to the oven for another 1 hour, or until the beef is incredibly fork-tender and easily shreds apart.
Rest & Serve
  1. Once cooked, carefully remove the Dutch oven from the oven. Transfer the pot roast to a cutting board, tent it loosely with foil, and let it rest for 15 minutes before slicing or shredding. Discard the thyme sprigs and bay leaf from the pot.
  2. While the roast rests, skim any excess fat from the surface of the gravy using a ladle or spoon. If you prefer a thicker gravy, in a small bowl, whisk together the cornstarch and cold water to form a smooth slurry. Bring the gravy in the Dutch oven to a simmer on the stovetop over medium heat, then gradually whisk in the cornstarch slurry until the gravy thickens to your desired consistency.
  3. Slice or shred the tender pot roast and serve it with the braised vegetables and potatoes, generously spooning the rich gravy over everything.

Notes

For a richer flavor, you can marinate the chuck roast in the red wine and a pinch of salt and pepper for a few hours or overnight in the refrigerator before searing. Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.