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Overhead image of a fork in a dutch oven pot roast with gravy
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4.91 from 31 votes

Dutch Oven Pot Roast

Tender and juicy, this Dutch Oven Pot Roast transforms an affordable cut of meat into a delicious comfort food dinner!
Course Dinner
Cuisine American
Keyword chuck roast recipe, Dutch oven Pot Roast, Juicy Pot Roast, Oven Baked Chuck Roast Recipe
Prep Time 15 minutes
Cook Time 3 hours 25 minutes
0 minutes
Total Time 3 hours 40 minutes
Servings 8 people
Calories 385kcal
Author Blair Lonergan


  • cup all-purpose flour
  • Salt and 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


  • 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.



  • Most grocery stores sell boneless chuck roasts that weigh about 3 pounds. Those are perfect for this recipe! I used a 4-lb. bone-in chuck roast that I bought from a local farm, which requires about the same cooking time as a 3-lb. boneless roast. The bone adds a lot of rich flavor to the juices in the pot, but the bone-in chuck roasts are harder to find in stores. This cooking time is for a 3-lb. boneless roast. For a larger 4 or 5-lb. roast, bake for a total of 4 hours (adding the potatoes during the final hour).
  • I love the added depth of flavor that you get from the red wine; however, you can substitute with additional beef broth in lieu of the red wine.
  • Prep Ahead and Reheat: If you prepare the roast a day ahead, cover and refrigerate it overnight. The next day, skim off any solidified fat and reheat it gently in a warm oven or over low heat on the stovetop.


Serving: 1/8 of the recipe | Calories: 385kcal | Carbohydrates: 20.2g | Protein: 39.5g | Fat: 15.6g | Saturated Fat: 7.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.9g | Cholesterol: 168.9mg | Sodium: 325.3mg | Potassium: 1111.9mg | Fiber: 2.8g | Sugar: 3.7g