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Dutch Oven Pot Roast
Easy to make with classic Sunday dinner flavors, this Dutch Oven Pot Roast is a favorite in our house. It's based off the beef roast my mom used to make on Sundays growing up. Meltingly tender chuck roast is simply flavored with fresh herbs and red wine. It cooks low and slow for hours in the oven, and add the potatoes and carrots halfway through for the perfect roast dinner.
Prep
20 min
Cook
4h 15m
Total
4h 35m
Serves
8
Instructions
- 01
Start by preheating the oven to 325ºF. Next, preheat a large Dutch oven over medium-high heat until it is hot, but not smoking.
- 02
Add the oil and sear the chuck roast well on both sides, about 4 to 5 minutes on each side for a well-browned roast.
- 03
Set the roast aside. Lower the heat to medium to cook the onions and garlic together until partially softened.
- 04
Add the chopped fresh herbs, Dijon mustard, red wine, broth, and salt and pepper to the pan.
- 05
Stir, scraping the bottom of the pan to loosen all the brown bits, and bring the mixture to a simmer. Add the roast to the liquid mixture, submerge, cover with the lid, and bake for about 2 hours.
- 06
When the 2 hours are up, cut up the celery, carrots, and potatoes.
- 07
Add the celery to the pot first, submerging it in the liquid. Then top the roast with the carrots and finally the potatoes. Cover and return the Dutch oven to the oven to bake for another 2 hours or until the roast is completely tender.
- 08
Remove it from the oven when the roast is done (fork-tender). Carefully scoop the vegetables out onto a platter, then the roast, and set it aside.
- 09
Trim away any tough bits/fat from the roast. Cover the platter(s) and place them in the oven with the door cracked open to keep warm while you make the gravy.
- 10
For traditional gravy, follow the Gluten-Free Gravy recipe in the notes. You can also mix 2 to 3 tablespoons of cornstarch with water until smooth to form a slurry. Bring the juices in the pan to a boil, then add the cornstarch mixture, whisking constantly until it's thickened to your liking.
- 11
Season with sea salt and pepper and serve with the plated roast and vegetables.
Nutrition
per serving · 1 serving
- Calories
- 622
- Protein
- 49g
- Carbs
- 35g
- Fat
- 30g
- Fiber
- 6g
- Sugar
- 8g
- Sat. fat
- 12g
- Sodium
- 736mg
- Cholesterol
- 156mg
Variations & swaps
Ingredients & Substitutions
- Beef roast – a chuck roast is my go-to for the best cut of meat in a pot roast because it has just the right amount of marbling to produce a super tender cooked roast.
- Olive oil – is what I use to sear the roast, but you can use your favorite cooking oil.
- Onion & garlic – adds so much flavor here, especially after they get a quick sauté in the pan you seared the roast in.
- Potatoes, carrots, & celery – both potatoes and carrots are classics with pot roast, but I also like to add thinly sliced celery. It simply melts into the broth as it cooks, adding flavor. I prefer the nice texture of Yukon golds or red potatoes with pot roast, but the slightly drier Russet potatoes also work.
- Dijon mustard – adds some depth of flavor to this roast, but can be omitted.
- Beef broth & optional red wine – we like to add red wine for a ‘fancy’ roast, but you can also use broth for a very tasty, more down-home flavor. You’ll also find a balsamic vinegar option in the recipe notes.
- Herbs – I like to add sprigs of fresh rosemary and fresh thyme, or just one if I don’t have much on hand. I also have used Italian seasoning or Herbs de Provence if I don’t have anything fresh in the house. And for a plain old-fashioned flavor, you can omit them altogether for classic ‘meat and potatoes’.
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