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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 Mashed Potatoes 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.
Recipe Tip
When making a pot roast plan for 1/2lb -3/4 lbs of meat per person. If you want leftovers, plan for 1lb of meat per person. This recipe will work with a pot roast up to 3lbs.
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.
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Dutch Oven Pot Roast
Ingredients
- 1.75-2 lbs Boneless beef chuck roast, see notes
- 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
Cornstarch slurry
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Preheat the oven to 300 degrees F.
- Season the meat with salt and pepper all over. Dust with flour all over.
- I used a 4quart dutch oven for this, I would recommended using no more than a 5 quart dutch oven or pot for this. 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. Check the roast at the 2 1/2 hour mark for doneness, sometimes it might be done a little early.
Gravy
- Remove the chuck roast, potatoes and carrots from the pot. Heat the pot over medium high heat on the stove until boiling.
- Whisk together the cornstarch and water. Add the cornstarch slurry to the pot, reduce the heat to medium low, stir to incorporate and let simmer for 5 minutes. Set to the side and let cool a bit then spoon over pot roast when serving.
Video
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!
Good flavor! So easy to make. Adding this to my arsenal for the future