Why I Love This Recipe
I love how this pot roast feels both rustic and impressive. It’s a mostly hands-off dish that rewards me with big flavor and fork-tender beef. Browning the meat first builds a deep richness, and the long oven time does the rest. Plus, cooking it all in one pot means less cleanup and more time to relax while dinner practically makes itself.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
3 bay leaves
8 sprigs thyme
4 sprigs rosemary
1.5 pounds yellow baby potatoes, halved
5 medium carrots, peeled and chopped
3 stalks celery, chopped
Fresh parsley, rosemary, and thyme for garnish
Directions
-
I begin by preheating the oven to 300°F and heating my Dutch oven over medium heat. I season the chuck roast all over with 1 tablespoon kosher salt, 1 teaspoon black pepper, garlic powder, onion powder, and smoked paprika.
-
Once the pot is hot, I add the olive oil and sear the roast for 5–6 minutes per side until it forms a golden crust. Then I remove it and set it aside.
-
I melt butter in the pot, then cook the sliced onions with a pinch of salt for about 3–5 minutes. If the onions brown too fast, I splash in a bit of beef stock and scrape the browned bits off the bottom.
-
I stir in the tomato paste and minced garlic, cooking until the paste darkens. Then I deglaze the pot with the red wine, followed by beef stock and Worcestershire sauce.
-
I toss in the bay leaves, thyme, rosemary, and more salt and pepper. Once it starts to boil gently, I return the roast (with its juices) to the pot, cover it, and transfer it to the oven to cook for 2.5 hours.
-
After 2.5 hours, I take it out and add the potatoes, carrots, and celery with another sprinkle of salt and pepper. I cover it again and roast for another 1–1.5 hours, until the beef is fall-apart tender and the vegetables are perfectly cooked.
-
Once done, I discard the herb stems and bay leaves, then garnish with fresh parsley, rosemary, and thyme before serving.
Servings and Timing
This recipe serves 8 people.
Prep time: 15 minutes
Cook time: 4 hours
Total time: 4 hours 15 minutes
Variations
Sometimes I switch out the potatoes for sweet potatoes or parsnips for a slightly different twist. If I don’t have wine on hand, I just use extra beef stock. And when I want a thicker gravy, I mix a little cornstarch and water and stir it into the pot near the end of cooking. It’s also great with mushrooms added during the second half of cooking.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store the meat and vegetables in an airtight container with a bit of the cooking liquid to keep them moist. When I reheat, I do it gently on the stovetop or in the oven at a low temperature. I can also freeze it for up to 3 months—just let it cool completely before transferring to freezer-safe containers.
FAQs
Do I have to use red wine?
No, I’ve made this with just beef stock, and it still turns out delicious. Wine adds richness, but it’s totally optional.
Can I make this without a Dutch oven?
Yes, I can use any oven-safe pot with a lid, or even transfer everything to a roasting pan tightly covered with foil. The key is keeping it tightly sealed.
Why do I add the vegetables later?
I wait to add the vegetables so they don’t get mushy. Adding them halfway through cooking keeps them perfectly tender.
What’s the best cut of beef for pot roast?
I always go with chuck roast—it’s flavorful and becomes super tender when cooked low and slow.
Can I make this ahead of time?
Absolutely. I often cook it a day in advance, then reheat it gently before serving. The flavors deepen overnight, making it even better.
Conclusion
This Dutch Oven Pot Roast is one of my favorite slow-cooked meals. It’s hearty, flavorful, and makes the whole house smell amazing. With melt-in-your-mouth beef, tender vegetables, and rich gravy all in one pot, it’s the kind of comforting meal I look forward to making—and eating—again and again.
Print
Dutch Oven Pot Roast
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This juicy, fall-apart tender Dutch oven pot roast is slow-roasted with carrots, potatoes, and herbs in a rich, flavorful broth. The ultimate one-pot comfort food for cozy nights.
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 (Cabernet, Merlot, or Pinot Noir)
3 bay leaves
8 sprigs thyme
4 sprigs rosemary
1.5 pounds yellow baby potatoes, halved
5 medium carrots, peeled and cut into 1.5–2 inch pieces
3 stalks celery, cut into 1.5–2 inch pieces
Garnish: chopped parsley, rosemary, and thyme
Instructions
Preheat oven to 300°F. Heat a large Dutch oven over medium heat.
Season chuck roast with 1 tbsp salt, 1 tsp pepper, garlic powder, onion powder, and paprika.
Add olive oil to the pot, sear roast for 5–6 minutes per side until browned. Remove and set aside.
Add butter to the pot, then sauté onions with a pinch of salt until golden (3–5 minutes).
Add garlic and tomato paste, stir for 1–2 minutes. Deglaze with red wine, Worcestershire sauce, and beef stock.
Add bay leaves, rosemary, thyme, salt, and pepper. Bring to a low boil and scrape up browned bits.
Return roast to the pot with juices. Cover and roast in oven for 2.5 hours.
Remove from oven, add potatoes, carrots, and celery. Season again with salt and pepper.
Cover and roast another 1–1.5 hours, until vegetables are tender and meat falls apart.
Discard herb stems and bay leaves. Garnish and serve warm.
Notes
Wine Tip: Use a dry red wine you enjoy drinking—Cabernet, Merlot, Syrah, or Pinot Noir work great.
Low & Slow: Chuck roast becomes tender with long, slow cooking.
Veggies Later: Add vegetables halfway through to avoid mushy texture.
Brown the Meat: Searing builds flavor and locks in moisture.
Storage: Store leftovers in airtight containers for up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Dutch Oven (Slow Roasting)
- Cuisine: American
