Dutch Oven Pot Roast

A top down shot of a pot roast with vegetables in a Dutch oven.

5 from 2 votes

The secret to the best Dutch Oven Pot Roast is a flavorful seasoning blend and an easy stovetop to oven method. This meltingly tender pot roast with carrots, potatoes, and a silky gravy is the ultimate Sunday supper!

Prep Time30

Cook Time3 30

Total Time4

Course: Main Course

Cuisine: American

Servings:

Calories: 486kcal

Author: Valerie Brunmeier

Ingredients

For the Pot Roast

3 ½ to 4 pound boneless beef chuck roast
2 tablespoons olive oil
1 cup diced onion
2 teaspoons minced garlic
2 tablespoons tomato paste
½ cup medium to full-bodied red wine like Cabernet, Zinfandel, or Merlot
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce check label for gluten free, if needed
4 to 5 medium carrots peeled and cut into 2-inch chunks
1 pound whole baby potatoes I used a medly of 3 colors

For the Pot Roast Seasoning Mix

1 ½ teaspoons sea salt
1 ½ teaspoons dried crushed rosemary
1 ½ teaspoons dried thyme
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic or garlic powder
1 teaspoon onion powder
½ teaspoon paprika

For the Gravy

½ cup water
2 tablespoons cornstarch
2 tablespoons cold water for the cornstarch slurry

Instructions

Preheat oven to 325 degrees F.

For the Pot Roast

Use a sharp knife to trim as much of the fat as possible from around the edges of the roast. It's fine if some fat remains but trim as much as you can to ensure that your gravy will not be overly greasy. Blot the beef dry with paper towels.
Combine the seasoning mix ingredients in a small bowl. Sprinkle the rub over all sides of the beef and use your hands to press the seasoning into the meat.
In a large Dutch oven, heat the olive oil over MEDIUM-HIGH heat Add the beef and cook for 2 to 3 minutes per side, or until nicely seared. Transfer the seared beef to a plate and reduce the heat to MEDIUM-LOW. Add the onions and garlic to the pot and sauté for 2 to 3 minutes or until tender. Stir the tomato paste into the onions and garlic until well incorporated. Add the red wine and stir to scrape up any browned bits from the bottom of the pot. Add the broth and Worcestershire sauce.
Nestle the seared roast down into the sauce and increase the heat as needed to bring the liquid to a boil. Cover the pot and immediately and transfer it to the preheated oven. Cook for 2 hours.

Add the Veggies

After the initial cooking time, remove the cover and scatter the carrots and potatoes around the roast. Cover the pot and return it to the oven for an additional 1 ½ hours or until the pot roast comes apart easily when pulled with two forks and the veggies are fork tender.
Use kitchen tongs to transfer the roast to a serving dish and use two forks to separate it into chunks or shred it, as desired. Use a slotted spoon to transfer the carrots and potatoes to the dish with the beef (reserve the cooking liquid). Tent with foil to keep warm and let it rest while you make the gravy.

For the Gravy

Place the pot with the cooking liquid over MEDIUM heat and add ½ cup water.
In a small bowl whisk together 2 tablespoons cold water and 2 tablespoons cornstarch. Whisk the mixture into the cooking liquid and simmer for about 5 minutes or until the gravy has thickened, stirring occasionally.
Serve the pot roast with the potatoes, carrots, and plenty of gravy!

Notes

Crock-Pot Method : Follow the recipe as directed but transfer the seared roast to a 6-quart slow cooker. Follow the directions as written to sauté the onion and garlic and create the cooking sauce, then pour it over the roast in the slow cooker. Layer the carrots and potatoes on top of the roast, cover, and cook on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours or until the roast is easy to pull apart with two forks and the vegetables are fork tender.

Leftovers: Transfer leftover pot roast and the vegetables to one airtight container and the gravy to a separate container. Refrigerate for up to 4 days.

Reheating: Reheat the pot roast and vegetables in the microwave, just until heated through. The gravy can be warmed in them microwave or on the stove. The heat will thin it out but you may need to add a little additional broth or water to thin it to the desired consistency.

Nutrition