Dutch Oven Pot Roast

Blue Dutch oven with large chuck roast submerged in broth and carrots and potatoes.

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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. This pot roast is the ultimate comfort food.

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner

Cuisine: American

Keyword: comfort food, pot roast, winter dinner

Servings: people

Calories: 569kcal

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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