This classic Dutch oven pot roast recipe made healthier makes tender meat you can shred with a fork after being slow roasted in a seasoned broth with carrots. This pot roast is the ultimate Southern comfort food.
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I've been on a comfort food kick because of winter and all, but I'm also trying to retrain my brain to not eat everything in sight. That's been more difficult to do than I expected. I think it's a combination of grief, turning 40, and just not being mindful of what I'm consuming so long as it's quick and easy. I have been eating a little too much of the kids' pasta and butter, yaknowwhatimean?
This pot roast isn't a quick recipe by any stretch of the imagination. It's one of those meals that's perfect for a Sunday when you'll be home watching football or on a day when you're trapped inside because it's too damn cold (today!). It IS simple and delicious though, only requiring about 15-20 minutes of hands-on time. I love it when the oven does the work...four hours of the work to make the most tender pot roast.
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Some people love the 5 ingredient ultra quick pot roast that uses packets of gravy and ranch seasoning, usually referred to as a Mississippi pot roast. I'm not sure why Mississippians love the packets, but this pot roast has no packets. I'll claim this as a Georgia pot roast from hence forth.
This (Georgia) Dutch oven pot roast uses all whole ingredients while being super flavorful thanks to the natural juices and fat from the chuck roast, onions, garlic, beef broth, Worcestershire sauce, and fresh herbs. It's way healthier for you without those processed packets, requiring no butter either. It's a comfort food meal without making you feel like you need to repent for your sins.
Why Pot Roast in a Dutch Oven?
Dutch ovens are wonderful pots because they retain heat really well, making the pot roast roast evenly. Dutch ovens also have a tight fitting lid, ensuring the moisture remains in the dish. This means the flavor gets locked in and the meat becomes oh so tender.
I have an 9 quart Dutch oven that's perfect for this recipe. Use whatever size fits your meal -- whether it's oval, circular, heart-shaped.
I often get stuck on whether I want to include baby potatoes in my pot roast or serve the pot roast with the carrots on a heaping pile of mashed potatoes. Usually the mashed potatoes win out because the kids prefer mashed potatoes. I'm not mad about this.
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Ingredients for a Perfect Pot Roast
Here's what you need to make Dutch oven pot roast. You probably have nearly every single ingredient already in your pantry or refrigerator. Rejoice!
- beef chuck roast - grab a boneless chuck roast that's approximately 3 pounds. A good chuck roast should be bright red and have a lot of marbling and fat pieces. You may hear a chuck roast referred to as a blade roast or chuck eye.
- red wine - I use whatever open bottle is on hand OR open a new one so I can drink the rest with dinner. I prefer using a bold Cabernet Sauvignon, Merlot, or Malbec. If you don't want to use red wine, you can use more beef stock.
- yellow onions - I love the sweetness and additional flavor sweet yellow onions bring.
- garlic - There are 8 cloves of garlic, and I promise you it's definitely not too much.
- tomato paste - for added flavor. It really brings out the flavor of the beef from the extra acidity.
- Worcestershire sauce - more saltiness and tang to boost flavor.
- all-purpose flour - This is completely optional. Sometimes I use it and sometimes I don't. It creates a slightly thicker sauce. If you're gluten free or would prefer to not use it, it's definitely not a game changer. You could also use arrowroot as a thickener.
- beef broth - provides lots of flavorful liquid for the chuck roast to roast in.
- fresh thyme - No need to take the thyme off the stem. You can throw the whole bundle of herbs right in the pot.
- fresh rosemary - same for the rosemary!
- Bay leaves - Ina Garten recently said she's not sure if Bay leaves actually do anything in a recipe, and I must say I was absolutely relieved someone else thought the same way. I continue to use them though in hopes of them making a difference.
- carrots - Use baby carrots for easy prep or use regular sized carrots in 2" long pieces. The thicker the carrot the better so you don't end up with mushy carrots.
- baby potatoes - This is also entirely your call. I usually prefer to leave baby potatoes out because I like to serve the pot roast over mashed potatoes. They are absolutely delicious though cooked with the pot roast and is definitely a healthier alternative.
- Kosher salt
- round black pepper
- olive oil
The recipe card below will have the detailed directions as well as the quantities for each of the ingredients.
How to Make A Tender Dutch Oven Pot Roast
Follow these steps to make the most tender, flavorful Dutch oven pot roast you'll be wanting throughout the winter.
- Step 1: Pat meat dry with paper towels. Generously salt and pepper.
- Step 2: Heat olive oil in 7-8 quart Dutch oven on medium-high heat. Sear meat on all sides until browned. Transfer to plate.
- Step 3: Deglaze pan with red wine, scraping up any brown bits with a spatula. Keep the brown bits in the Dutch oven!
- Step 4: Add onions and cook until tender.
- Step 5: Add garlic and cook for another minute or so until fragrant.
- Step 6: Add flour and tomato poaste. Cook until the onions are well coated.
- Step 7: Add in Worchestire sauce and beef broth.
- Step 8: Add in rosemary, thyme, and Bay leaf, and bring to a boil.
- Step 7: Add the pot roast back into the pot. The roast should cover the meat about halfway. If it doesn't, add more broth. Roast for 2 hours.
- Step 8: Open the Dutch oven and add carrots and potatoes (if using). Cover and roast for another 2 hours or until meat is fork tender.
Kathryn's Tips
Don't skimp on searing the meat in the Dutch oven. Searing the meat will add so much flavor to the pot roast and will render the fat. You want to spend the 3-4 minutes per side until the meat has a nice dark brown sear.
Also, everything is done in one pot. Do not clean the Dutch oven after each step. You want that goodness to coat everything in the pot roast.
What to Serve with Pot Roast
If you choose to not add potatoes in with the carrots in the last half of roasting, I highly recommend serving over a bed of fluffy mashed potatoes. Is there any greater joy in life than all of the things made out of potatoes?!
Since this is a Georgia pot roast, serve with a large serving of Southern cornbread or Southern Buttermilk Biscuits to have some carbohydrates with your meal.
Sometimes I'll serve the pot roast with a side salad to get a little more greens in. A simple spinach salad would be delightful as would a classic garden salad. You'll want something lighter to compliment the richness of the pot roast.
Reheating & Storage
Make-Ahead: You can make this pot roast recipe 1-2 hours ahead of time. Just keep it warm and covered over the lowest heat setting.
How to Store: Cover in airtight container in the refrigerator for up to 4 days. Freeze in a freezer safe bag for up to 2 months. When ready to use, thaw overnight in the refrigerator before reheating on the stovetop.
How to Reheat: Add the pot roast and vegetables to a medium-sized pot and cook over low heat until hot, stirring occasionally.
FAQ
Heat olive oil to very thinky coat the bottom of your Dutch oven. The Dutch oven is ready for the meat when a drop of water sizzles. Place the meat in the Dutch oven and leave it undisturbed for 3-4 minutes per side. You'll know it's ready to flip when it doesn't stick to the bottom.
This chuck roast is being roasted low and slow. Low and slow creates the most tender meat. No need for knives -- just use your fork to tear the meat apart!
You can use a roasting pan if it has a lid or a deep casserole dish with lid if you don't have a Dutch oven. You could also make this pot roast in a slow cooker as long as you sear the meat first. Sear the meat then put all of the ingredients in a slow cooker on low for 6-8 hours.
The vegetables don't need to roast for all four hours. They'll be very mushy and soft.
Other Slow Roasted Meals
These are perfect Sunday supper meals when you can spend the whole day indoors and smell the deliciousness cooking.
Best Side Dishes
Try these side dishes with your Dutch oven pot roast.
Dutch Oven Pot Roast
Ingredients
- 3 pounds beef chuck roast boneless
- 2 teaspoons Kosher salt plus more to taste
- 1 teaspoon ground black pepper
- ¼ cup olive oil
- 1 cup red wine use more broth if you don't have any red wine
- 2 large yellow onions peeled and thickly sliced
- 8 cloves garlic minced
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon all-purpose flour optional
- 4 cups beef broth
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 3 Bay leaves
- 5-6 baby carrots peeled and cut into 2" pieces
- 1 package baby potatoes optional
Instructions
- Preheat oven to 275 degrees F.
- Pat chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
- Heat ¼ cup of olive oil in a large 7-8 quart Dutch oven over medium-high heat. Sear on every side until golden brown, about 4-5 minutes per side. Remove the meat from the Dutch oven to a plate and set aside.
- Reduce to medium heat. Add the red wine and deglaze the pan, scraping up the browned bits from the bottom of the Dutvh oven. When most of the wine has evaporated, add onions and cook until translucent, about 3-4 minutes. Add garlic, stirring another minute until fragrant.
- Add tomato paste, Worcestershire sauce, and flour (optional) until onions are well coated. Add beef stock, fresh thyme, fresh rosemary rosemary, and bay leaves. Bring to a low boil.
- Place the seared meat back into the Dutch oven, along with any juices on the plate. The liquid should cover about half of the meat. Add more beef stock if the liquid is lower. Place lid on the Dutch oven and roast for 2 hours.
- Remove from oven and add the carrots (and potatoes if using). Place the covered Dutch oven back in the oven for 2 more hours or until the meat is fork tender.
- Garnish with parsley. Serve with mashed potatoes and enjoy!
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