Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Classic Oven Pot Roast in Dutch Oven Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 15 reviews

This classic Dutch Oven Pot Roast is a comforting American dinner recipe perfect for a Sunday meal. Featuring a tender, fork-tender beef chuck roast slowly cooked with hearty vegetables and aromatic herbs, it fills your home with delicious aromas and creates flavorful leftovers that taste even better the next day. The roast is seared and oven-braised in beef broth with onions, carrots, garlic, and potatoes for an indulgent, savory experience.

  • Total Time: 3 hours 45 minutes
  • Yield: 6-8 servings

Ingredients

Meat and Seasoning

  • 1 (3- to 5-pound) beef chuck roast
  • 2 Tablespoons coarse kosher salt, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 1/4 cup all-purpose flour for dredging
  • 1/4 cup olive oil, divided

Vegetables and Herbs

  • 2 sweet onions, peeled and quartered or roughly chopped
  • 6-8 large carrots, roughly chopped into 2-inch pieces
  • 5-6 garlic cloves, smashed
  • 2 Tablespoons tomato paste
  • 3 cups beef broth
  • 2-3 sprigs fresh rosemary or 1 teaspoon dried
  • 2-3 sprigs fresh thyme or 1 teaspoon dried
  • 1 to 1 1/2 pounds Yukon Gold potatoes, halved if large

Instructions

  1. Preheat and Prepare the Meat: Preheat your oven to 425°F. Pat the chuck roast dry with paper towels, then season generously on all sides with 1 tablespoon kosher salt and 1 to 1 ½ teaspoons freshly ground black pepper. Lightly dredge the roast in all-purpose flour, shaking off any excess.
  2. Sear the Meat: Heat a large Dutch oven over medium-high heat and add 2 tablespoons olive oil. Once hot, place the seasoned chuck roast in the pot and sear without moving it for 3-5 minutes until browned on one side. Carefully flip and sear the other side plus the edges and ends for another 3-5 minutes total. Remove the roast to a plate and set aside.
  3. Sauté Vegetables: Add the remaining 2 tablespoons olive oil to the Dutch oven. Add the onions and cook for 5-6 minutes until tender, then remove them to a plate. Next, add the carrots and garlic, tossing for 1-2 minutes until lightly browned. Stir in the tomato paste and season with the remaining kosher salt and black pepper, mixing until the paste evenly coats the vegetables. Remove to the plate with onions.
  4. Deglaze the Pan: Pour 1 cup of beef broth into the Dutch oven and use a wooden spoon to scrape up any browned bits stuck to the bottom. This adds great flavor to your dish.
  5. Combine and Oven Braise: Return the seared roast to the pot and add the remaining beef broth. Nestle in the onions, carrots, garlic, and herbs (rosemary and thyme). Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook at 425°F for 30 minutes, then reduce oven temperature to 300°F.
  6. Slow Cook and Add Potatoes: Continue cooking for 3 hours for a 3-pound roast or 4 hours for a 4-5 pound roast until the meat is fork tender. Add the halved Yukon Gold potatoes during the last hour of cooking. The roast is done when it can be easily pulled apart with a fork, and the vegetables are tender and infused with the rich broth.

Notes

  • Searing the roast before braising develops deep flavors through caramelization.
  • Using a Dutch oven ensures even heat distribution and excellent heat retention for slow-cooking.
  • Red wine can be used instead of beef broth for deglazing if preferred.
  • Leftovers taste better the next day as flavors continue to meld.
  • If you don’t have fresh rosemary or thyme, dried herbs work equally well.
  • Make sure to add potatoes late to avoid them becoming too mushy.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/classic-oven-pot-roast-in-dutch-oven-recipe/