Description

This Dutch Oven Pot Roast recipe delivers a tender, flavorful beef roast cooked low and slow with aromatic herbs, vegetables, and a rich red wine and beef broth sauce. Perfect for a comforting family meal, this pot roast is seared on the stovetop and then finished baking in the oven for several hours, resulting in melt-in-your-mouth meat and perfectly cooked carrots and potatoes.

Ingredients

Scale

Meat and Seasoning

3 pounds beef chuck roast
2 teaspoons kosher salt (divided)
2 teaspoons black pepper (divided)
8 garlic cloves (sliced in half)

Vegetables

1 large yellow onion (sliced)
3 medium carrots (cut into 1/2 inch pieces)
4 celery stalks (cut into 1/2 inch pieces)
1 pound golden baby potatoes

Liquids and Sauces

4 tablespoons olive oil (divided)
1 cup red wine
1 1/2 cups beef broth
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce

Herbs and Spices

5 thyme sprigs
3 rosemary sprigs
3 bay leaves

Thickener

1 tablespoon cornstarch

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Instructions

Preheat and Prepare Roast: Preheat your oven to 300 degrees Fahrenheit. Place a large Dutch oven on the stovetop over medium-high heat. Add 2 tablespoons of olive oil. Pat the beef chuck roast dry with paper towels, then season both sides evenly with 1 teaspoon kosher salt and 1 teaspoon black pepper.
Sear the Roast: Add the roast to the hot Dutch oven and sear it for 4 to 5 minutes on each side until a golden brown crust forms. Remove the roast from the pot and set aside on a plate.
Sauté Aromatics: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add the sliced garlic and sauté for 1 minute until fragrant. Then add the sliced onion and chopped celery along with the remaining salt and pepper. Stir and sauté for 3 to 4 minutes until the vegetables have softened.
Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the red wine, scraping the bottom of the pot to release any browned bits, and stir to combine thoroughly.
Add Broth, Herbs, and Roast: Add the beef broth, thyme sprigs, rosemary sprigs, Worcestershire sauce, bay leaves, and then return the seared roast to the pot. Stir gently to combine everything and adjust seasoning if needed.
Bake the Roast: Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake the roast for 1 hour. After 1 hour, remove the lid, add the baby potatoes and carrots, and return the pot to the oven for an additional 1.5 hours, or until the meat is tender and vegetables are cooked through.
Thicken the Sauce: After baking, remove about 2 tablespoons of the cooking liquid from the pot into a small bowl. Mix in the cornstarch until fully dissolved to create a slurry. Stir this slurry back into the pot and cook over medium heat on the stovetop for a few minutes until the sauce has thickened. Adjust seasoning with salt and pepper to taste.
Serve: Serve the pot roast with the tender carrots and potatoes, topped with the thickened sauce. Garnish with fresh parsley if desired. Enjoy your hearty, comforting meal!

Notes

For best flavor, use a well-marbled chuck roast.
Red wine can be substituted with more beef broth if you prefer a milder sauce.
Be sure to pat the roast dry before searing to get a good crust.
You can prepare this dish a day ahead; flavors improve after resting overnight in the fridge.
Use fresh herbs for the best aromatic results.
If the sauce is too thick, thin it with additional beef broth.