Dutch Oven Pot Roast Recipe

I love how my Pot Roast In A Dutch Oven brings together tender beef chuck roast, aromatic garlic and onions, and a hint of red wine. Robust carrots and potatoes add depth to the dish, creating a savory blend that piques my interest with each slow-cooked note in this simple family recipe.

I’m excited to share my Dutch Oven Pot Roast recipe that I’ve been perfecting lately. I start with a 3 to 4 lbs beef chuck roast trimmed of excess fat and season it with 1 teaspoon salt and 1/2 teaspoon ground pepper.

First, I heat up 2 tablespoons vegetable oil in my trusty cast iron Dutch oven and sear the meat until it’s got a nice color. I love adding a large, roughly chopped onion and 4 cloves of minced garlic to really build flavor.

Next up, I pour in 2 cups beef broth and 1 cup red wine, then mix in 2 tablespoons tomato paste. To complete the dish, I toss in 4 carrots, 4 quartered potatoes and some chopped celery plus a couple of thyme sprigs and a bay leaf.

I let everything braise slowly in the oven until it becomes fall-apart tender which makes it a great option for a family Sunday dinner. Enjoy this take on classic beef Dutch oven recipes dinners!

Why I Like this Recipe

I like this recipe because it’s super comforting and easy to make. I love how the beef just falls apart and the veggies get really tender after a few hours in the oven, it reminds me of home-cooked meals from my childhood. I also dig the rich flavor that comes from the broth and red wine – it gives the whole dish an incredible taste that I just can’t get enough of. Plus, I appreciate that everything cooks in just one pot which makes clean up a lot less of a hassle after dinner.

Ingredients

• Beef chuck roast offers rich protein and tender flavor perfect for hearty comfort meal.
• Onions provide natural sweetness and essential nutrients while adding texture and aroma.
• Garlic brings a bold bite along with antioxidants that boost health benefits.
• Carrots add natural sweetness, fiber and vibrant color enhancing the dish visually and nutritionally.
• Potatoes are a great source of carbohydrates making the meal filling and energy boosting.
• Red wine adds tangy acidity and deep flavors enhancing the stew complexity wonderfully.
• Tomato paste provides a slight tang and richness, binding the flavors together.
• Celery adds a crisp texture, subtle bitterness, and a fresh herbal note to balance flavors.

Ingredient Quantities

• 3 to 4 lbs beef chuck roast, trimmed of excess fat
• 1 teaspoon salt (or more to taste)
• 1/2 teaspoon ground pepper
• 2 tablespoons vegetable oil
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional but adds great flavor)
• 2 tablespoons tomato paste
• 4 carrots, peeled and cut into chunky pieces
• 4 potatoes, peeled and quartered
• 2 celery stalks, chopped
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 1 bay leaf

How to Make this

1. Preheat your oven to 325°F and season the beef chuck roast on all sides with salt and pepper.

2. In your Dutch oven, heat the vegetable oil over medium-high heat and sear the roast until it’s browned on every side, then remove the meat from the pot.

3. Add the roughly chopped onion to the pot and cook for about 3 minutes until it starts to soften, then stir in the minced garlic and cook for another minute.

4. Pour in the red wine (if you’re using it) to deglaze the pot, scraping up all the browned bits from the bottom, then add in the beef broth and tomato paste.

5. Return the roast back into the Dutch oven and add the fresh thyme (or dried thyme) and bay leaf.

6. Add the carrots, potatoes, and celery evenly around the roast.

7. Bring the liquid to a simmer, then cover the Dutch oven with its lid.

8. Place the pot into the oven and braise for about 3 hours or until the meat is fall-apart tender.

9. Check the seasoning once more and adjust with extra salt if needed before serving.

10. Remove the bay leaf and thyme sprigs, then serve the juicy pot roast and vegetables straight from the pot for a hearty family dinner.

Equipment Needed

1. Oven
2. Dutch oven with a lid
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon (or any sturdy stirring spoon)
7. Tongs

These are the basic items you need to prep and cook the braised pot roast.

FAQ

Dutch Oven Pot Roast Recipe Substitutions and Variations

• If you dont have beef broth, you can use an equal measure of chicken broth or even vegetable broth, though it might change the flavor a bit.
• If you’re out of red wine, try using grape juice with a dash of red wine vinegar to add some tang, or simply add more broth if you’re not into the sweet twist.
• Not got tomato paste? No worries, you can substitute with a small can of crushed tomatoes that you simmer down to thicken up the sauce.
• If you dont have fresh thyme, you can use about 1 teaspoon of dried thyme instead.
• For extra variation, if youre not a fan of regular potatoes, you can swap them out for sweet potatoes for a different but tasty twist.

Pro Tips

1. When you sear the meat, really let it brown on all sides to lock in the flavor; don’t rush it, even if it takes a little extra time.
2. After searing, make sure you scrape all the tasty bits off the bottom while deglazing with that red wine or broth. They add a surprisingly rich flavor boost.
3. Try to adjust the seasoning at the very end once the braise is done – sometimes the salt or herbs can mellow out when cooked for a long time.
4. If you don’t have red wine handy, no worries – a bit extra beef broth or even a splash of balsamic vinegar can work just as well to bring in that depth of flavor.
5. Before serving, let the meat rest in the pot for a few minutes; it really helps the juices redistribute so every bite is extra tender.