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Dutch Oven Pot Roast

Irresistibly Tender Dutch Oven Pot Roast: Your Cozy Comfort Meal

Course: Comfort Food
Cuisine: American
Keyword: beef, comfort food, Dutch Oven Pot Roast, family dinner, Slow Cooked, winter meal
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6 servings
Calories: 580kcal
This Dutch Oven Pot Roast is the ultimate comfort food, filled with tender beef, aromatic vegetables, and rich flavors, perfect for chilly nights.
Print Recipe

Equipment

  • Dutch oven

Ingredients

For the Pot Roast

  • 3 pounds Beef Chuck Roast Avoid lean cuts for best results.
  • 2 teaspoons Kosher Salt Adjust based on personal taste.
  • 1 teaspoon Ground Black Pepper Ensure even coverage for best flavor.
  • 2 tablespoons Olive Oil Substitute with vegetable or canola oil if necessary.

For the Aromatics

  • 2 medium Yellow Onions Can use shallots for a milder taste.
  • 4 cloves Garlic Use fresh minced garlic for best impact.

For the Broth

  • 2 tablespoons Tomato Paste Can be replaced with crushed tomatoes.
  • 1 cup Red Wine Omit or use more beef broth if avoiding alcohol.
  • 4 cups Beef Broth Add more as needed during cooking.
  • 2 tablespoons Worcestershire Sauce Consider low-sodium options for a healthier version.

For the Herbs & Vegetables

  • 2 sprigs Fresh Thyme Adjust quantity if using dried.
  • 2 sprigs Fresh Rosemary Adjust quantity if using dried.
  • 2 leaves Bay Leaves Remember to remove before serving.
  • 2 cups Baby Carrots Regular carrots cut into chunks work as a substitute.
  • 1 pound Baby Yellow Potatoes Regular Yukon gold potatoes can be swapped in.
  • ¼ cup Chopped Italian Parsley Optional garnish.

Instructions

Cooking Directions

  • Preheat the oven to 300°F (150°C).
  • Season the beef chuck roast generously with kosher salt and ground black pepper on all sides.
  • Heat olive oil in a Dutch oven over medium-high heat. Sear the beef for 5-6 minutes per side until it forms a golden brown crust. Remove the beef and set it aside.
  • Reduce the heat to medium and add sliced onions to the pot. Cook until they turn golden, about 5-7 minutes.
  • Stir in minced garlic, cooking until fragrant, about 1 minute.
  • Pour in the red wine and deglaze the pot. Add beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves, stirring well.
  • Return the seared beef to the pot, ensuring it is halfway submerged in liquid. Cover and bake for 1.5 hours.
  • Add baby carrots and baby yellow potatoes after 1.5 hours. Cover and continue cooking for another 2 hours, until fork-tender.
  • Optionally, cook for an additional 15-30 minutes for extra tenderness.
  • Serve garnished with chopped Italian parsley if desired.

Notes

Optional: Serve with crusty bread for delightful dipping.

Nutrition

Serving: 1serving | Calories: 580kcal | Carbohydrates: 35g | Protein: 45g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 120mg | Sodium: 900mg | Potassium: 800mg | Fiber: 4g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 4mg