Dutch Oven Pot Roast

Finished sliced pot roast in a large white Dutch oven surrounded by potatoes and carrots and garnished with fresh rosemary.

Easy to make with classic Sunday dinner flavors, this Dutch Oven Pot Roast is a favorite in our house. It's based off the beef roast my mom used to make on Sundays growing up. Meltingly tender chuck roast is simply flavored with fresh herbs and red wine. It cooks low and slow for hours in the oven, and add the potatoes and carrots halfway through for the perfect roast dinner.

Prep Time20

Cook Time4 15

Total Time4 35

Author : Kari Peters

Cuisine: American

Servings:

Calories: 622kcal

Ingredients

2 tbsp olive oil avocado oil, or cooking oil of choice
4 pound chuck roast see notes
3 cups onion 1/4" dice, 1 large onion
4 cloves garlic minced
2 tbsp rosemary and thyme stems removed & minced, see notes
1 tbsp Dijon mustard
1 cup dry red wine or 1 cup beef broth, see notes
3 cups low-sodium beef broth
1 tsp sea salt more to taste for gravy
1/2 tsp black pepper
2 stalks celery thinly sliced
1.5 pounds carrots peeled and cut into 2" pieces, about 4
2 pounds Yukon gold potatoes cut into 2"x3" pieces, see notes

Instructions

Start by preheating the oven to 325ºF. Next, preheat a large Dutch oven over medium-high heat until it is hot, but not smoking.
Add the oil and sear the chuck roast well on both sides, about 4 to 5 minutes on each side for a well-browned roast.
Set the roast aside. Lower the heat to medium to cook the onions and garlic together until partially softened.
Add the chopped fresh herbs, Dijon mustard, red wine, broth, and salt and pepper to the pan.
Stir, scraping the bottom of the pan to make sure you get all the brown bits loosened up, and bring the mixture to a simmer. Add the roast to the liquid mixture, submerge, cover with the lid, and bake for about 2 hours.
When the 2 hours is up, cut up the celery, carrots, and potatoes.
Add the celery to the pot first, submerging it in the liquid. Then top the roast with the carrots and finally the potatoes. Cover and return the Dutch oven to the oven to bake for another 2 hours or until the roast is completely tender.
Remove it from the oven when the roast is done (fork tender). Carefully scoop the vegetables out onto a platter, then the roast, and set it aside.
Trim away any tough bits/fat from the roast. Cover the platter(s) and place it in the oven to keep warm while you make the gravy.
For traditional gravy, follow my recipe for Gluten-Gree Gravy. You can also mix 2 to 3 tablespoons of cornstarch with water until smooth to form a slurry. Bring the juices in the pan to a boil and add the cornstarch mixture, whisking constantly until it's thickened to your liking.
Season with sea salt and pepper and serve with the plated roast and vegetables.

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Notes

You can fit up to a 5.5-pound chuck roast in a 5.5-quart Dutch oven.

You can use either rosemary or thyme if you only have one, or you can use 2 tsp dried Herbs de Provence or Italian seasoning instead.

Another substitute for the red wine is 3/4 cup beef broth + 1/4 cup balsamic vinegar.

You can also omit the potatoes from the pot roast and make my Best Mashed Potatoes instead.

If desired, you can strain the juices first to remove the small bits of onion, we don't bother. And you can also add additional beef broth if you want more gravy.

Gluten Free Gravy Recipe

Nutrition