Dutch Oven Pot Roast

4.78 from 105 votes

Tender and juicy, this Dutch oven pot roast recipe transforms an affordable cut of meat into a delicious comfort food dinner!

Course Dinner

Cuisine American

Keyword beef pot roast dutch oven, chuck roast dutch oven, Dutch oven Pot Roast, Dutch oven pot roast recipe, how long to cook pot roast in dutch oven

Prep Time 15

Cook Time 3 25

Total Time 3 40

Servings people

Calories 385kcal

Author Blair Lonergan

Equipment

7.25-Quart Dutch Oven

Ingredients

⅓ cup all-purpose flour
Kosher salt and ground black pepper, to taste
1 (3 lb.) boneless chuck roast
1 tablespoon butter
2 tablespoons olive oil
2 onions, thinly sliced
5 carrots, peeled and cut into 2-inch pieces
4 large ribs celery, cut into ½-inch crescents
2 cloves garlic, minced
3 cups beef broth, divided
½ cup red wine (or additional beef broth)
2 sprigs fresh thyme (or ¼ teaspoon dried)
2 sprigs fresh rosemary (or ¼ teaspoon dried)
2 bay leaves
3 medium Russet potatoes, peeled and cut into eighths

Instructions

Preheat oven to 275°F. Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides. Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.
Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom).
Add the onions, carrots, celery and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes). Place the roast on top of the vegetables.
Add the remaining two cups of beef broth, red wine, thyme, rosemary, and bay leaves. Season with salt and pepper, cover, and bake in the 275°F oven for 2 hours.
After 2 hours, add the potatoes to the pot, mixing them into the liquid. Cover and return to the oven for another 45 minutes – 1 hour, or until the potatoes are soft and the meat is fall-apart tender.

Video

Notes

Use a heavy Dutch oven with a tight-fitting lid for even heat and moisture retention.
Pat the roast dry before searing for better browning.
Scrape up all the browned bits when deglazing (they add tons of flavor).
This recipe uses 275°F for extra-moist meat. Higher temps (325-350°F) work but reduce cooking time by 30-45 minutes.
Plan for about 1 hour per pound. Check for doneness starting at 2.5 hours.
The roast is done when fork-tender and pulls apart easily (internal temp: 195-205°F).
Red wine adds depth; substitute with additional beef broth if preferred.
Don't add potatoes at the start; they'll get mushy. Add them during the last 45-60 minutes.
If liquid reduces too much, add more broth. If the roast looks dry on top, baste it once or twice.
Leftover beef freezes well in its gravy for up to 2 months. Don't freeze cooked potatoes/vegetables.
See the post above if you'd like to make a gravy with the pot drippings.

Nutrition