This dutch oven pot roast is fall-apart tender with perfectly cooked carrots, potatoes, and onions. It's the ultimate comfort food and it's a breeze to make!
Why you'll love it
Simple, cozy meals are my favorite! This dutch oven pot roast is fuss-free, with just one pot and minimal prep work.
The beef and veggies cook together in a dutch oven, until the meat practically falls apart and the veggies are fork-tender but NOT mushy.
I add the veggies halfway through the cooking time, so they come out just right, not smooshed like other pot roast recipes I've tried.
This dutch oven chuck roast makes a perfect weeknight meal. It only takes 15 minutes to prep and tastes just as delicious the next day!
Chuck roast - Look for a 3 pound chuck roast with good marbling, but not too much extra fat. If there's lots of extra fat, I like to trim it first so the pot roast isn't too greasy.
Dry red wine - Adds a complex, rich flavor to the broth and roast! Look for a dry red wine like Cabernet Sauvignon or Syrah. I used Cabernet. If you don't cook with alcohol, swap with extra beef broth.
Beef broth - For a flavorful liquid base! I prefer reduced-sodium, but regular works great too.
Garlic & Worcestershire sauce - For added depth of flavor. I buy Lea & Perrin's Worcestershire from Costco so I never run out.
Veggies - Gold potatoes, carrots, celery, and onions. If you want to skip a step, buy baby carrots instead of peeling/cutting them yourself. Feel free to use whatever veggies you like!
Herbs - Rosemary and thyme. No need to chop or prep them. Just throw the entire sprigs in there. You can pull them out at the end.
Pot Roast in a Dutch Oven
While this pot roast can be made in any heavy-duty oven-safe pot, I highly recommend a good dutch oven!
I use a 6-quart lodge dutch oven and I've had it for 10+ years. It works like a dream.
- Temperature retention - Once they heat up, dutch ovens hold their heat well. Which makes them great for searing, simmering, and braising meat.
- Oven-safe - Dutch ovens are ideal for the stovetop AND they're oven-safe, which makes transfer easy and seamless. No need to switch pots or dirty up extra dishes.
- Perfect sear - Since they stay nice and hot, they brown the meat effectively with a beautiful caramelization. The extra brown bits on the bottom of the pot are called fond. Fond creates a rich, flavorful dish as it incorporates into the broth.
How to Make Pot Roast
This dutch oven chuck roast is super simple! Just follow these easy-to-follow steps (with photos!).
First preheat your oven to 400 degrees Fahrenheit. That may seem high for a pot roast, but we're going to reduce the temp after 30 minutes.
- Season the roast - Season both sides of the chuck roast with salt and pepper. Don't be stingy, give it a good snowfall! This will give the caramelized crust plenty of flavor!
- Sear the roast - Heat your dutch oven over medium-high, then add the olive oil. Once the pan is sizzling hot, add the chuck roast and sear both sides until dark brown and caramelized, about 3-5 minutes per side.
- Deglaze the pot - Transfer the chuck roast to a plate, then add the beef broth to the pot. Use a spatula to scrape up the brown bits off the bottom of the pot.
- Add wine - Add the wine, garlic, tomato paste, and Worcestershire sauce. Stir and bring to a simmer for 3 minutes. Add the rosemary and thyme sprigs.
- Place roast back in pot - Remove from the heat and place the chuck roast back into the pot. Cover with a lid and place the dutch oven into the preheated oven.
- Cook, then add veggies - Let the roast cook for 30 minutes, then reduce the heat to 300 degrees. Cook for 1 hour and 15 minutes. Carefully remove the pot from the oven and add the veggies.
Arrange the veggies around the roast, pushing them into the liquid some.
- Cook until tender - Cover with a lid, then place the pot back in the oven. Cook for 1 hour and 30 minutes, or until the veggies are fork-tender and the beef is easy to pull apart with a fork. If it's not fork-tender, put it back in the oven for 20-30 minutes.
- Wait for the dutch oven to get sizzling hot. You won't get a good sear in a lukewarm pan. It should be super hot and ready to caramelize the outside of the meat. Don't worry about the brown bits on the bottom of the pot. They're crucial to the pot roast and give it amazing flavor!
- Don't add the veggies right away. If you add the veggies in the beginning, they will turn to mush by the time the roast is tender. Adding them halfway through gives you perfectly cooked veggies.
- Don't forget to reduce the temperature. I started the oven at a higher temperature on accident during testing, and the roast came out great! The liquid reduces a bit more and the roast is perfectly tender.
- If the roast isn't easy to pull apart with a fork, it's not ready. Place the pot back in the oven for another 20 minutes, then check it again.
Store leftover pot roast in an airtight container in the refrigerator for up to 5 days.
Reheat individual portions in a microwave-safe bowl until hot throughout.
You can freeze leftover pot roast, but only the meat. The veggies will get mushy when thawed. Transfer the meat and some of the juices to a zip-top freezer bag and squeeze out any excess air. Freeze for up to 3 months.
- Meat - Chuck roast is ideal for pot roast, but if want to try something else there are a couple options. Try a bottom round roast for a leaner cut, or a brisket works too!
- Veggies - Use whatever potatoes or veggies you like the most! I love gold potatoes, but red potatoes work great too. You can swap the celery with baby bella mushrooms, or add both. It's your pot roast and you make the rules!
Pot roast in a dutch oven is a meal unto itself, but who doesn't love sides?! Here's a few of my favorite pairings:
- Soft dinner rolls - Or any bread for that matter! Try sliced garlic bread for a super quick option.
- Cornbread - Always a fave.
- Salad - Pot roast is heavy! I love a crunchy romaine salad with carrots, parmesan, and an Italian vinaigrette.
- White rice - The perfect vehicle to sop up the juices!
If your pot roast is tough, it's not cooked long enough! It needs to go back into the oven for another 30 minutes, then check it again. The bigger the roast, the longer it takes to cook! Chuck roast is a touch piece of meat and thus needs a long cooking time to break down and get tender.
I used a 6-quart dutch oven and everything fit perfectly inside! You can use a larger dutch oven if that's what you have, but I wouldn't go any smaller.
Comfort Food Recipes
Dutch Oven Pot Roast
- Dutch oven
- 3 pound chuck roast excess fat trimmed
- 2 tablespoons olive oil
- ¾ cup dry red wine I used cabernet sauvignon
- 3 cups beef broth
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 large onion cut into chunks
- 3 large carrots cut into 2-inch thick pieces
- 1.5 pound petite gold potatoes halved*
- 2 celery ribs cut into 1-inch pieces
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- Preheat oven to 400 degrees Fahrenheit.
- Heat a large dutch oven over medium-high heat. Meanwhile, season both sides of the chuck roast liberally with kosher salt and freshly cracked pepper.
- Add the olive oil to the dutch oven. Once it's sizzling hot, add the chuck roast and sear on both sides until dark brown and caramelized, about 3-5 minutes.
- Set the chuck roast aside. Carefully add the beef broth and use a spatula to scrape up the brown bits off the bottom of the pot.
- Add the red wine, garlic, Worcestershire sauce, and tomato paste. Stir and bring the mixture to a simmer and let simmer for 3 minutes. Add the rosemary and thyme sprigs.
- Remove the pot from the heat, carefully place the chuck roast back into the pot, cover with a lid, and place into the preheated oven.
- Let the pot roast cook for 30 minutes, then reduce the temperature to 300 degrees Fahrenheit.
- Let the pot roast cook for another hour and 15 minutes. Carefully remove the pot from the oven and arrange the potatoes, celery, carrots, and onion around the roast.
- Cover with a lid and place the pot back into the oven. Cook for another 1 hour and 30 minutes, or until the veggies are tender and the roast is easy to pull apart with a fork.