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Dutch Oven Pot Roast

Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 5 minutes
Servings 6 people
Calories 650
Tender and flavorful pot roast cooked in a Dutch oven with hearty vegetables. A classic comfort food perfect for a family dinner.

Ingredients

Main Ingredients

  • 3-4 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 14.5 oz diced tomatoes, undrained
  • 1 cup beef broth
  • 1 cup red grape juice (optional)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1.5 lbs potatoes, peeled and quartered
  • 1 lb baby carrots
  • Salt and pepper to taste

Instructions 

  • Preheat oven to 325°F (160°C).
  • Season the chuck roast generously with salt and pepper.
  • Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned.
  • Remove the roast from the Dutch oven and set aside.
  • Add the chopped onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes.
  • Add the minced garlic and cook for 1 minute more.
  • Pour in the diced tomatoes, beef broth, and red grape juice (if using). Stir in Worcestershire sauce, thyme, and rosemary. Add the bay leaves.
  • Bring the liquid to a simmer, then return the roast to the Dutch oven.
  • Cover the Dutch oven and transfer it to the preheated oven.
  • Bake for 3 hours, or until the roast is very tender.
  • Add the potatoes and baby carrots to the Dutch oven. Make sure they are partially submerged in the liquid.
  • Cover and bake for another 45 minutes to 1 hour, or until the potatoes are tender.
  • Remove the Dutch oven from the oven and let it rest for 15 minutes before shredding the roast and serving.

Notes

For a richer flavor, use a dry red wine instead of grape juice. You can also add other root vegetables like parsnips or turnips.
Calories: 650kcal
Cost: $25
Course: Main Course
Cuisine: American
Keyword: Beef