Satisfying, melt-in-your-mouth tender Dutch Oven Pot Roast recipe is surprisingly easy to make at home and has been a classic for generations. As the meat braises low and slow in red wine, the carrots, onion, and garlic gently break down into a rich, flavorful gravy for a perfect one-pot meal the whole family will love.
If your beef recipes need a pick-me-up, it’s time to whip out this perfect pot roast recipe. This classic pot roast is cooked in a braising liquid for an easy, comforting meal with fall-apart tender meat, like our smoked chuck roast but with more of a down-home feel. We love this slow-cooking method for making a tender roast when we don’t feel like whipping out our crock pot.
What Is Dutch Oven Pot Roast?
Similar to our slow cooker pot roast, this Dutch oven pot roast is cooked low and slow for hours. The low temperature allows the tough connective tissues in the chuck roast to break down as the roast cooks. The only difference is the Dutch oven cooks the pot roast faster than a slow cooker. And we feel that the braising method results in deeper, richer flavors.
Like our Dutch oven chicken, making pot roast in a Dutch oven is a smart choice because it’s a thick, heavy pot that evenly distributes heat evenly. This means your meat cooks consistently and becomes super tender. Additionally, the tight-fitting lid keeps moisture in, making the roast juicy in a humid enviroment.
Ingredients
- ▢ 3 – 4 lbs Chuck Roast
- ▢ 1 tbsp Kosher Salt
- ▢ 2 tbsp Oil
- ▢ 1 Onion chopped
- ▢ 2 Carrots chopped
- ▢ 2 Celery chopped
- ▢ 2 Parsnip chopped
- ▢ 2 Rutabaga chopped
- ▢ 4 garlic cloves minced
- ▢ ½ cup Red Wine
- ▢ ½ cup Beef Broth
- ▢ 1 tbsp Worcestershire
- ▢ 3 Rosemary sprigs
- ▢ 2 Bay leaves
- ▢ 1 tsp Cornstarch
Instructions
Brown the roast
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Preheat oven to 325 degrees F. Adjust the oven rack to the middle low position to make sliding the Dutch oven in and out easy.
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Remove beef from the package and pat dry with paper towels
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Season beef on all sides with salt
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Preheat a large Dutch oven over medium heat
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Add oil and swirl to coat the pan
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Sear beef on both sides, 5 to 7 minutes per side.
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Set aside.
Saute the Veggies
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Add the onion, carrots, celery, parsnips and rutabaga and sautee for 5 to 7 minutes, until just starting to caramelize.
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Add in the garlic and cook 30 seconds longer.
Deglaze the Pan
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Carefully add the wine, and deglaze pan, using a wooden spoon to scrape up any browned bits.
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Add the beef broth and Worcestershire along with a pinch of salt and stir to combine.
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Nestle the chuck roast, along with any juices, back into the Dutch oven.
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Add bay leaves and rosemary to the liquid and cover with the lid.
Braise the Pot Roast
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Carefully transfer the Dutch oven to the oven and braise for 2 1/2 to 3 1/2 hours until the roast reaches 195 – 200 degrees F with an instant-read thermometer and is fork tender.
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Carefully remove the Dutch oven from the oven.
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Transfer meat and veggies to a platter.
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Remove and discard the bay leaves and rosemary.
Thicken the Gravy
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Set the Dutch oven over a burner set to medium heat.
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Add ½ cup beef broth, or more if needed, and bring to a boil
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Make a slurry by whisking together water and with the cornstarch in a small bowl.
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Whisk the slurry into the cooking liquid.
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Stir constantly as the sauce thickens. 5 to 7 minutes.
Serve
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Slice the roast and serve with the veggies and thickened gravy over top.