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.
Dutch Oven Pot Roast Ingredients
- Beef Chuck Roast: Use a 2-3 pound chuck roast.
- Kosher Salt
- Oil
- Onion, Carrot, Celery, Parsnip, & Rutabaga and Garlic
- Red Wine: Beef Broth: Worcestershire: Adds umami and depth to the overall flavor.
- Rosemary & Bay Leaves
- Cornstarch: Used as a thickening agent for the sauce.
How to Make Pot Roast in a Dutch Oven
Brown the roast
- First, preheat your oven to 325 degrees F. Make things easy by adjusting the oven rack to the middle-low position.
- Now, take the beef out of the package and pat it dry with paper towels. Season it on all sides with salt.
- Next, preheat a large Dutch oven on the stove top over medium heat. Add some oil and swirl it around to coat the pan. Sear the beef on both sides for about 5 to 7 minutes each. Once done, set it aside.
- In the same pan, add onion, carrots, celery, parsnips, and rutabaga. Saute them for 5 to 7 minutes until they start to caramelize.
- Now, carefully pour in the wine to deglaze the bottom of the pot, using a wooden spoon to scrape up any browned bits. Add beef broth, Worcestershire, and a pinch of salt. Stir everything together.
Braising in the Oven
- Nestle the seared beef back into the Dutch oven. Add bay leaves and rosemary to the liquid, cover with the lid, and transfer the whole thing to the oven.
- Let it braise in the preheated oven for 2 1/2 to 3 1/2 hours until the roast reaches 195 – 200 degrees F and is fork tender.
- Carefully take the Dutch oven out of the oven. Transfer the meat and veggies to a platter. Remove and discard the bay leaves and rosemary.
Thickening the Sauce & Serve
- Set the Dutch oven over a burner set to medium heat. Add ½ cup beef broth (or more if needed) and bring it to a boil. Make a slurry by whisking water with cornstarch in a small bowl.
- Whisk the slurry into the cooking liquid. Stir constantly as the sauce thickens for 5 to 7 minutes.
- Finally, slice the roast and serve it with the veggies and the flavorful gravy on top. Enjoy your delicious meal!
