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Dutch Oven Pot Roast

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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

Units Scale
  • 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

  1. Heat oven to 325 degrees.
  2. Heat olive oil in a Dutch oven or 5 quart braising pan over medium-high heat.
  3. Pat roast dry. Season liberally on all sides with Kosher salt and freshly cracked black pepper.
  4. 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.
  5. 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.
  6. 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.
  7. Add Worcestershire sauce to the pot along with a couple splashes of beef stock to deglaze the bottom and scrape the yummy bits off.
  8. 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.
  9. Cover with lid and roast for 2 hours.
  10. 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.
  11. To make gravy, if desired, strain the cooking liquid into a saucepan on the stove over medium heat.
  12. Dissolve 3 tablespoons cornstarch in 3 tablespoons cold water. Stir cornstarch slurry into the stock.
  13. 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.
  14. Garnish roast with fresh chopped parsley and serve with gravy.
  15. If you loved this pot roast recipe, please leave a 5-star rating and review below!

Equipment

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.

Find it online: https://midwestfoodieblog.com/dutch-oven-pot-roast/