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a bowl of pot roast

Dutch Oven Pot Roast

Carolyn
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!
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 597 kcal

Equipment

  • Dutch oven

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*If using baby potatoes, keep them whole. 

Nutrition

Calories: 597kcalCarbohydrates: 27gProtein: 48gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 156mgSodium: 718mgPotassium: 1481mgFiber: 4gSugar: 4gVitamin A: 5193IUVitamin C: 28mgCalcium: 83mgIron: 6mg
Keyword dutch oven pot roast, pot roast, pot roast in dutch oven
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