Dutch Oven Pot Roast

Square overhead image of hands serving a pot roast from a cast iron dutch oven.

4.77 from 81 votes

Tender and juicy, this Dutch oven pot roast recipe transforms an affordable cut of meat into a delicious comfort food dinner!

Course Dinner

Cuisine American

Keyword chuck roast recipe, Dutch oven Pot Roast, Juicy Pot Roast, Oven Baked Chuck Roast Recipe

Prep Time 15

Cook Time 3 25

Total Time 3 40

Servings people

Calories 385kcal

Author Blair Lonergan

Equipment

7.25-Quart Dutch Oven

Ingredients

⅓ cup all-purpose flour
Kosher salt and ground black pepper, to taste
1 (3 lb.) boneless chuck roast
1 tablespoon butter
2 tablespoons olive oil
2 onions, thinly sliced
5 carrots, peeled and cut into 2-inch pieces
4 large ribs celery, cut into ½-inch crescents
2 cloves garlic, minced
3 cups beef broth, divided
½ cup red wine (or additional beef broth)
2 sprigs fresh thyme (or ¼ teaspoon dried)
2 sprigs fresh rosemary (or ¼ teaspoon dried)
2 bay leaves
3 medium Russet potatoes, peeled and cut into eighths

Instructions

Preheat oven to 275°F. Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides. Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.
Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom).
Add the onions, carrots, celery and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes). Place the roast on top of the vegetables.
Add the remaining two cups of beef broth, red wine, thyme, rosemary, and bay leaves. Season with salt and pepper, cover, and bake in the 275°F oven for 2 hours.
After 2 hours, add the potatoes to the pot, mixing them into the liquid. Cover and return to the oven for another 45 minutes – 1 hour, or until the potatoes are soft and the meat is fall-apart tender.

Video

Notes

Make a gravy using the drippings from the pot. To do so, melt 2 tablespoons of butter in a skillet over medium heat. Whisk in 2 tablespoons of flour and cook for 30 seconds, stirring constantly. While continually whisking, gradually add 1 - 1 ½ cups of strained juices/drippings from the pot until the gravy reaches the desired consistency. Continue whisking while the gravy bubbles and cooks for 1-2 minutes. Season with additional salt and pepper, to taste.

Nutrition