When the weather turns chilly, nothing beats the warmth of a classic Dutch oven pot roast. This one‑pot wonder delivers fork‑tender beef, hearty vegetables, and a rich, savory gravy—all cooked together for a meal that feels like pure comfort.
The beauty of this recipe lies in its simplicity: everything cooks in the same Dutch oven, making cleanup easy while layering flavors to perfection. With a golden sear on the beef, caramelized onions, and a slow braise in red wine and broth, this pot roast is guaranteed to become a family favorite.
🌟 Why You’ll Love This Recipe
- One‑Pot Meal – Beef, carrots, and potatoes cook together for easy prep and cleanup.
- Rich Flavor—Built from searing, browning, and deglazing for depth in every bite.
- Tender Beef – Chuck roast slow‑cooked until it falls apart beautifully.
- Perfect for Gatherings—A hearty dish that feeds a crowd and feels special.
🛒 Ingredients
- 3 lbs beef chuck roast (boneless, trimmed)
- 1 ½ tsp kosher salt + more to taste
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 large yellow onions, sliced
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine (or beef broth substitute)
- 2–3 cups beef broth
- 2 tsp Worcestershire sauce
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 lb baby carrots
- 1 ½ lbs baby yellow potatoes
- Fresh parsley, chopped (optional garnish)
👩🍳 Step‑by‑Step Instructions
- Season & Sear the Beef – Preheat oven to 300°F (150°C). Season the roast with salt and pepper. Heat olive oil in a Dutch oven and sear meat 5–6 minutes per side until golden brown. Remove and set aside.
- Brown Onions & Garlic – Add onions, cook until golden, scraping up brown bits. Stir in garlic for 1 minute.
- Deglaze & Build Flavor—Add red wine, scrape the pot, then stir in broth, tomato paste, Worcestershire, thyme, rosemary, and bay leaves. Bring to a low boil.
- Slow Cook the Roast – Return beef to pot, cover, and bake for 1 ½ hours.
- Add Vegetables – Stir in carrots and potatoes. Cover and bake 2 more hours until beef is fork‑tender and vegetables are soft.
- Serve & Enjoy – Garnish with parsley. Serve straight from the Dutch oven or transfer to a platter with meat in the center and vegetables around. Spoon juices over the top.
💡 Tips for Success
- Don’t Rush the Sear—Let beef brown undisturbed for a deep crust.
- Deglaze Properly—scrape all brown bits for maximum flavor.
- Cook Low & Slow—The longer it cooks, the more tender the beef.
- Wine Choice—Cabernet Sauvignon or Pinot Noir adds depth; broth works as a substitute.
🍴 Serving Ideas
This pot roast is a full meal on its own, but it pairs beautifully with:
- Buttered egg noodles
- Flaky buttermilk biscuits
- Garlic dinner rolls
- Honey butter rolls
🧊 Storage & Freezing
- Store—Refrigerate leftovers in a sealed container for up to 3 days.
- Freeze—Portion into freezer‑safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently.
📊 Nutrition (per serving)
- Calories: 609 kcal
- Protein: 48g
- Carbs: 33g
- Fat: 29g (12g saturated)
- Sodium: 1194mg
- Fiber: 6 g
🏆 Conclusion
This Dutch Oven Pot Roast is the ultimate comfort food—rich, hearty, and irresistibly tender. With its deep flavors and one‑pot convenience, it’s perfect for cozy family dinners or holiday gatherings. Once you try it, you’ll understand why this recipe has stood the test of time.
