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There’s something about a pot roast that feels like a warm hug on a chilly evening. This Dutch oven pot roast is the cozy dinner your tastebuds have been craving. Tender beef that falls apart with the touch of a fork, rich red wine gravy, and perfectly cooked carrots and potatoes all come together in one pot. Trust me, this is the dish that turns a regular dinner into a full-on event.
Serve this with a side of Steakhouse Creamed Spinach and Jiffy Cornbread Recipe for a real treat!
Ingredients for Dutch Oven Pot Roast
- Boneless beef chuck roast: Perfect for braising, with enough fat to stay juicy and flavorful.
- Kosher salt and black pepper: Enhances the beef and balances the flavors.
- Flour: Helps create that golden crust on the beef and thickens the sauce later.
- Olive oil: Helps sear the beef and sauté the vegetables.
- Yellow onions: Adds sweetness and depth to the gravy.
- Garlic: Brings savory, aromatic goodness to the dish.
- Tomato paste: Adds richness and a subtle tang to the sauce.
- Worcestershire sauce: Gives the dish a savory umami kick.
- Beef broth and red wine: The backbone of the braising liquid, creating bold, hearty flavors.
- Rosemary, thyme, bay leaf: Infuse the roast with earthy, aromatic flavors.
- Potatoes and carrots: Classic veggies that absorb the sauce and round out the meal.
The full written recipe with measurements is below on the recipe card.
How long to cook pot roast in dutch oven
It should take at least three hours total or more to cook a pot roast in the dutch oven. After two and a half hours check to see if the meat is fall apart tender. If it isn’t it needs more cooking time.
In this recipe I used a 2.3lb chuck roast and the meat was perfectly tender after three and a half hours.
How to cook a pot roast in a dutch oven
Season the beef with salt, pepper, and a light dusting of flour.
Sear it in olive oil until a nice deep brown crust forms, then set aside. This should take about five minutes per side.
Sauté onions, garlic, and tomato paste in the same pot, then deglaze with red wine.
Add the beef broth, Worcestershire sauce, and herbs. Return the beef to the pot, bring to a boil, cover, and bake for 1.5 hours.
After the 1.5 hours is up, add carrots and potatoes, season, and bake for another 2 hours until the meat is fork-tender.
Rest for 30 minutes before serving. Resting will make the meat even more tender and really absorb the flavors.
Recipe Tip
To make a thicker gravy for the pot roast, add in a cornstarch slurry to the gravy once finished, bring to a small simmer and stir until thick. The cornstarch slurry will be 1 1/2 tbsp of equal parts cornstarch and water mixed.
Commonly Asked Questions
Yes, you can use brisket or short ribs for this recipe and it will come out just as tender. Chuck roast is just a more affordable option.
Yes! This dish tastes even better the next day. Store it in the fridge, and reheat gently on the stove or in the oven. Make sure to remove the fat solids formed on top before reheating.
Not at all! You can substitute with extra beef broth if you prefer to skip the wine.
Please remember to leave a review if you make this recipe. The feedback helps me to become a better cook and develop amazing recipes for you.
Dutch Oven Pot Roast
Ingredients
- 2.0-2.5 lbs Boneless beef chuck roast
- 1 ¼ tsp kosher salt
- ½ tsp black pepper
- Flour
- 2 tbsp olive oil
- 1 yellow onion , cut into slices
- 5 cloves garlic , smashed
- 1 tbsp tomato paste
- ½ tbsp Worcestershire sauce
- 3 ½ cups beef broth
- 1 c red wine, *see notes
- 2 springs rosemary
- 4 sprigs thyme
- 1 bay leaf
- ½ lb small potatoes
- 3 carrots , peeled and cut into 1 inch pieces
Instructions
- Preheat the oven to 300 degrees F.
- Season the meat with salt and pepper all over. Dust with flour all over.
- Heat the olive oil in your dutch oven over medium-high heat. Sear the meat on each side until a nice crust forms, about 5 minutes per side. Remove from the pot and set aside.
- Lower the heat to medium. Add the onions and saute while stirring for a few minutes until they start to get translucent. Add a teaspoon of oil if you need. Add in the tomato paste and the smashed garlic and cook for another minute.
- Add the red wine and stir to deglaze any brown bits from the pot. Then, add the beef broth and Worcestershire sauce. Stir everything together.
- Put the meat back in the pot. Add in the rosemary, thyme and bay leaf. Bring to a boil. Cover and bake for 1.5 hours in the preheated oven.
- Remove from the oven and add the carrots and potatoes. Add a pinch of salt and pepper too, sometimes I'll add garlic or onion powder as well. Cover again and return to the oven. Cook for 2 hours more until the meat is tender and falls apart.
Video
@theres.food.at.home Dutch oven pot roast recipe. Ingredients below. Full recipe is on my blog in bio! 2.0-2.5 Ibs Boneless beef chuck roast 1 ¼ tsp kosher salt ½ tsp black pepper Flour 2 tosp olive oil 2 yellow onion cut into slices 5 cloves garlic smashed 1 tosp tomato paste ½ tbsp Worcestershire sauce 3 ½ cups beef broth 1 c red wine 2 springs rosemary 4 sprigs thyme 1 bay leaf ½ lb baby yellow potatoes 3 carrots peeled and cut into 1 inch pieces #tiktokpartner #foodtiktok #potroast #dinnerideas ♬ La vie en rose (Cover Edith Piaf) – 田东昱
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
MY NEW GO TO POT ROAST RECIPE! Absolutely the best tasting and my family loved it! I did substitute red wine for the beef broth because my littles are picky – they are this up!