Dutch Oven Pot Roast

Warm up on a cold day with this delicious and easy Dutch oven pot roast recipe. Tender beef, flavorful vegetables, and a rich gravy make this the perfect comfort food meal.

Course dinner

Cuisine American

Keyword how to cook a pot roast in a Dutch oven, pot roast Dutch oven, pot roast in Dutch oven, pot roast recipe Dutch oven

Prep Time 25

Cook Time 3 10

Resting Time 20

Servings

Calories 608kcal

Author Beth Pierce

Ingredients

kosher salt generously
freshly ground black pepper generously
3 lbs chuck roast
2 tablespoons olive oil
2 yellow onions quartered
3 garlic cloves sliced
1/2 cup dry red wine merlot or cabernet sauvignon
2 cups low-sodium beef broth
2 teaspoons Worsestershire Sauce
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme plus thyme sprigs
2 bay leaves
1 1/2 lbs baby yellow potatoes
4 large carrots
2 tablespoons cornstarch

Instructions

Generously salt and pepper the chuck roast on both sides. Heat the oil in a Dutch oven over medium-high heat. Sear the chuck roast on both sides. Move the chuck roast to a large plate.
Reduce to medium heat and add a little more olive oil if needed. Add the onion and cook until softened and browned on the edges. Turn the heat off and add the garlic. Cook for 1 minute while stirring. The residual heat is enough to cook the garlic.
Turn the heat to medium, add the red wine, and scrape to loosen the brown bits. Add the beef broth, Worcestershire Sauce, rosemary, thyme, and bay leaves. Return the browned chuck roast to the Dutch oven.
Turn the heat off, cover the Dutch oven, and place it in the oven at 300 degrees for 1 hour 45 minutes.
Remove the pot from the oven and add the potatoes and carrots. Cover the pot and place it back in the oven. Cook for 45-60 minutes or until the pot roast and vegetables are fork-tender.
Remove the roast from the oven and let it rest in the pan for 20 minutes. Place the roast on a cutting board and cover loosely with aluminum foil. Remove the veggies, place them on a serving platter, and cover to keep warm. Fish out and discard the bay leaves.
Mix the cornstarch with 1/4 cup cold water. Over low heat slowly whisk the cornstarch mixture into the broth mixture. Cook until thickened.
Remove any large sections of fat and connective tissue from the chuck roast. Cut with a sharp knife slicing against the grain.

Notes

Chuck roast is by far my favorite cut of meat for this recipe, followed by rump roast.
If adding a little red wine, choose a dry, bold red wine like Cabernet Sauvignon or Merlot. Make sure it is a wine that you would enjoy drinking.
Baby potatoes are always tender, delicious, and aesthetically pleasing in this recipe, but you could use larger Yukon gold potatoes or russet potatoes and cut them into chunks.
Don't forget to fish out and discard the bay leaves.
Let the pot roast rest for 20 minutes in the liquid before removing it to a cutting board. Cover it and the vegetables while you make the gravy.
Remove any large sections of fat and connective tissue before carving the roast. Always slice against the grain.

Nutrition