Dutch Oven Pot Roast
This Dutch oven pot roast is a comforting, one-pot meal that delivers tender, fall-apart beef with perfectly cooked carrots and potatoes AND a rich, flavorful gravy. Perfect for cozy dinners, meal prepping, or feeding a crowd with minimal hands-on effort.
Dutch Oven Pot Roast Recipe
- Super Flavorful. This pot roast is slow-cooked in the oven for deep, savory flavors and fork-tender beef. The carrots and potatoes are cooked perfectly and everything is topped with a thick, homemade gravy that cooks on the stovetop in just minutes!
- One Pot Dinner. This roast is a complete meal cooked in one pot for easy prep and cleanup!
Ingredients for Dutch Oven Pot Roast
- Chuck Roast: The ideal cut for pot roast, becoming tender and juicy when slow-cooked. Substitute with brisket or bottom round if needed.
- Yellow Onion: Adds depth of flavor to the broth. White or red onion can also be used.
- Garlic: Enhances the savory flavor. Use garlic powder if fresh isn’t available.
- Tomato Paste: Adds richness and umami to the broth.
- Brown Sugar: Balances the acidity and enhances caramelization.
- Italian Seasoning: A blend of dried herbs that complements the beef. Use fresh herbs if preferred.
- Spices: Garlic powder, onion powder, and chili powder are my favorite spices to easily add flavor, warmth, and depth.
- Worcestershire Sauce: Deepens the umami flavor. Soy sauce can be a substitute.
- Beef Stock: Forms the base of the braising liquid. Use homemade or store-bought. Broth will work as well.
- Carrots & Baby Gold Potatoes: Classic pot roast vegetables that become tender and flavorful. Use your family’s favorites.
- Fresh Thyme & Rosemary: Infuses the broth with earthy aromatics.
- Bay Leaves: Enhances the overall flavor complexity. Skip if you don’t have any on hand.
- Cornstarch: Quickly thickens the homemade gravy from the braising liquid.
How to Make Dutch Oven Pot Roast
Sear the Beef: Preheat oven to 325°F. Heat olive oil in a large Dutch oven over medium-high heat. Pat the chuck roast dry and season generously with salt and pepper. Sear on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
Sauté the Aromatics: Reduce heat to medium. Add onion along with salt and pepper, and cook for about 4 minutes. Stir in garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder. Cook for another minute.
Deglaze: Pour in Worcestershire sauce and a couple splashes of beef stock, scraping the browned bits from the bottom of the pot.
Braise: Nestle the roast back into the pot and pour in the remaining beef stock. Add fresh thyme, rosemary, and bay leaves. Cover and roast for 2 hours.
Add Vegetables: Stir in carrots and potatoes with additional salt and pepper. Cover and cook for another 1.5 hours until the vegetables are tender and the beef is fall-apart tender.
Make the Gravy: Strain the cooking liquid into a saucepan over medium heat. Dissolve cornstarch in cold water, then whisk it into the liquid. Simmer, stirring frequently, until thickened.
Serve: Garnish the roast with fresh parsley and serve with gravy.
Tips for Making Dutch Oven Pot Roast
- Sear the meat well: This locks in flavor and creates a rich base for the broth. Be sure to pat it dry before seasoning – this will help get a nice sear. Also, ensure the olive oil is shimmering and warm before adding the meat to the pan.
- Use a well-marbled cut: Chuck roast works best for tender results. The fat renders during the slow cooking process and adds tons of flavor.
- Deglaze the pot thoroughly: Scraping up the browned bits adds flavor depth.
- Let it rest before serving: This helps redistribute the juices for the best texture.
Make-Ahead Instructions
- Prepare the roast up to 24 hours in advance.
- Store in the fridge and reheat gently before serving.
Storing Leftovers
Store in an airtight container in the refrigerator for up to 4 days.
Freezing Dutch Oven Pot Roast
- Cool completely and store in freezer-safe containers for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Reheating Dutch Oven Pot Roast
- Reheat in a covered pot over low heat with a splash of beef stock until warmed through.
- Avoid microwaving to prevent drying out.
Serving Suggestions
- garlic mashed potatoes
- easy garlic bread
- simple house salad
- slow cooker mac and cheese
- kale Caesar pasta salad
Try these easy family dinners next!
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Dutch Oven Pot Roast
This Dutch oven pot roast is a comforting, one-pot meal that delivers tender, fall-apart beef with perfectly cooked carrots and potatoes AND a rich, flavorful gravy. Perfect for cozy dinners, meal prepping, or feeding a crowd with minimal hands-on effort.
Ingredients
- 3–4 pound chuck roast
- 3 tablespoons olive oil
- 1 yellow onion, cut into 1/2” slices
- 6 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 teaspoons Worcestershire sauce
- 3 cups beef stock
- 1 pound carrots, peeled and cut into 2-3″ pieces
- 1 pound baby gold potatoes, halved if they’re large
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
- 3 tablespoons cornstarch, optional (for making gravy)
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley for garnish
Instructions
- Heat oven to 325 degrees.
- Heat olive oil in a Dutch oven or 5 quart braising pan over medium-high heat.
- Pat roast dry. Season liberally on all sides with Kosher salt and freshly cracked black pepper.
- Add roast to the Dutch oven and sear on all sides (including the edges), cooking for about 4-5 minutes per side. Remove and set aside.
- Without wiping out the pan, reduce heat to medium, add onion along with a couple pinches of salt and pepper, and cook, stirring occasionally for about 4 minutes.
- Add garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a couple pinches of salt and pepper. Cook for another minute or so.
- Add Worcestershire sauce to the pot along with a couple splashes of beef stock to deglaze the bottom and scrape the yummy bits off.
- Nestle seared roast into the onion mixture. Pour in remaining beef stock. Add a few liberal pinches of salt and pepper. Nestle fresh thyme, fresh rosemary, and bay leaves into the pot.
- Cover with lid and roast for 2 hours.
- Add carrots and potatoes along with a couple large pinches of salt and pepper. Cover with the lid and cook for another 1.5 hours or until the veggies are tender and the beef shreds easily.
- To make gravy, if desired, strain the cooking liquid into a saucepan on the stove over medium heat.
- Dissolve 3 tablespoons cornstarch in 3 tablespoons cold water. Stir cornstarch slurry into the stock.
- Bring gravy to a simmer and simmer, stirring frequently for a few minutes or until the gravy thickens to your liking. Season to taste with salt and pepper.
- Garnish roast with fresh chopped parsley and serve with gravy.
- If you loved this pot roast recipe, please leave a 5-star rating and review below!
Equipment
Buy Now → Notes
-
- Sear the meat well: This locks in flavor and creates a rich base for the broth. Be sure to pat it dry before seasoning – this will help get a nice sear. Also, ensure the olive oil is shimmering and warm before adding the meat to the pan.
-
- Use a well-marbled cut: Chuck roast works best for tender results. The fat renders during the slow cooking process and adds tons of flavor.
-
- Deglaze the pot thoroughly: Scraping up the browned bits adds flavor depth.
-
- Let it rest before serving: This helps redistribute the juices for the best texture.
