This Dutch Oven Pot Roast is everything you need to keep you warm and cozy this winter! It’s so tender it falls apart beautifully, and it’s packed with lots of rich flavors. Show
I love that this pot roast is the perfect one pot meal. The beef, carrots, and potatoes all cook in the same Dutch oven, so clean-up is always easy and convenient. I promise you will love this comforting Dutch oven pot roast. It’s a great family dinner option that will keep everyone coming back for seconds! It’s that time of year when I pull out my large 8-quart Dutch oven to make cozy one pot meals. I recently made a Dutch oven roast chicken and I’ve also been making this hearty beef stew a lot. Every meal around here is so delicious! Today I am sharing an amazing Dutch oven pot roast recipe. I’ve tested it over and over again until I got the flavors and consistency just right. I promise you will absolutely love it. The meat is so tender and just falls apart beautifully. It’s also full of so many deep and rich flavors – it’s unreal. You’ll also love that it’s the perfect one pot meal that makes clean-up super easy!
Why Use a Dutch OvenDutch ovens are great for searing and browning. They do a great job creating brown bits from searing the meat, onions and garlic. When deglazed, these brown bits release tons of flavor to the dish. Dutch ovens are also good at creating a great meat sear. Additionally, Dutch ovens are GREAT for proper heat retention, which results in tender, moist, and juicy meat. Searing and Browning: The Most Important StepsIf there are two things I can say to make this Dutch oven pot roast the best ever, it’s these: 1) Get a good sear on the meat and 2) don’t rush the browning process on the onions. This is because searing and browning produces what’s called “brown bits,” which are pretty much those golden brown spots that get stuck to the pot. Those are PACKED with a ton of flavor, and when deglazed, they get released and truly enhance flavors. Additionally, searing the meat on all sides also helps to lock in all the flavors. Whenever you sear meat, make sure it browns undisturbed on each side until it forms a golden brown crust, just like a good sear on a steak. Bottom line: Get a GOOD sear on the meat, don’t rush the browning process on the onions and garlic, and remember to deglaze (aka scrape the brown bits with some liquid, such as broth or wine). Ingredient NotesEach ingredient that goes into this Dutch oven pot roast builds flavor upon flavor. That’s how you know this dish is going to be absolutely fantastic. My favorite flavor boosters are the tomato paste, red wine, Worcestershire sauce, and fresh rosemary and thyme.
Step-by-Step Instructions1. Season meat generouslyFirst of all, preheat your oven to 300 degrees F. Then, season the beef chuck roast generously with Kosher salt and pepper on all sides. Why use chuck roast: Beef chuck on its own is tough, but when cooked for hours, it falls apart beautifully. Because it’s well-marbled with fat, it turns out tender and juicy, which is perfect for stews and roasts. 2. Sear meatHeat some olive oil in a large 7-8 quart Dutch oven over medium-high heat. Once the pot is hot, sear the meat and both sides until it develops a crust and it’s golden brown. It takes about 5 minutes per side. To get a better sear, let it sear undisturbed. Remove from the pot and set aside. Tip: Do NOT wipe the pot clean after you’re done searing the meat. What’s left behind are brown bits packed with tons of flavor. 3. Sauté onions and garlicAdd sliced onions to the pot and cook until golden brown, stirring occasionally. As the onions sweat, they should release some moisture enough to deglaze the brown bits, but if not (and if the brown bits are burning too fast), add a few splashes of broth and scrape those brown bits to deglaze. Then, stir in minced garlic and cook until fragrant, about 1-2 minutes. 4. Deglaze, add liquid and more flavorThe browning process of the onions and garlic will leave even more brown bits behind. At this point, add the red wine and quickly deglaze the brown bits from the bottom and sides of the pot for just a few seconds (don’t let the wine evaporate completely). Add beef broth and continue scraping the brown bits. Then add the tomato paste, fresh rosemary, fresh thyme, and bay leaves. Stir to combine and bring to a low boil. Flavor boosters: Tomato paste is packed with a lot of flavor, which builds depth. The fresh herbs and bay leaves will add another layer of flavor. Don’t skip these! 5. Return meat and cook in the ovenReturn the seated chuck roast to the pot and nestle it in. The liquid should cover about half of the beef. Cover securely with the lid and cook in the oven for 1.5 hours at 300 degrees F. 6. Add vegetables and finish cookingAfter 1.5 hours have passed, remove from the oven and add the carrots and potatoes. The meat will not fall apart at this point yet. If desired, at this point you can add more salt and pepper to taste, but I didn’t find it necessary. Cover with the lid again, and return to the oven for another 2 hours. And there you have it…a delicious and tender Dutch oven pot roast! Tip: If you want the meat to be even more tender, cook for another 15-30 minutes in the oven. Pairing and Serving IdeasTo serve, transfer the vegetables around a large platter and the meat in the center. As you pull it out, it will fall apart a bit, which is what you want. Spoon all the juice over the meat and vegetables. Or you can do what I did and serve it straight from the Dutch oven pot! This Dutch oven pot roast is already a full meal on its own because it’s got plenty of potatoes and carrots. However, I like to make extra side dishes to go with it, especially when I am hosting. Here are a few side dishes I love:
Recipe FAQsWhat size Dutch oven should I use? A 7 to 8 quart Dutch oven should be good. It doesn’t matter if it’s round or oval shaped, but I like the oval-shaped one a lot more. How do I get a good sear on the meat? Sear over medium-high heat and let it sear undisturbed on each side, until a beautiful thin golden brown crust forms. About 5 minutes per side. What should I do if the brown bits are burning too fast? Add a few splashes of broth and scrape those brown bits with a wooden spoon. At what oven temperature should this Dutch oven pot roast cook? 300 degrees F for a total of 3.5-4 hours, slow and low. This will ensure the meat is tender and fall-apart delicious! What can I use instead of red wine? You can just use more beef broth if you prefer not to use wine. Why should I add the vegetables after the meat has cooked for 1.5 hours? So that they don’t turn too soft and mushy. More comforting dinner ideas:
Tips for Success
This Dutch oven pot roast is the ultimate comfort food dish. It's so amazingly flavorful and the meat is so tender it falls apart. Made with baby carrots and potatoes, this pot roast is the ultimate one pot meal! Course Main Course Cuisine American Prep Time 30 minutes Cook Time 3 hours 30 minutes Total Time 4 hours Servings 6 people Calories 609kcal
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Recommended equipment: 7 to 8 quart Dutch oven, tongs. Disclaimer: Nutritional values (per serving) are approximates only. Serving: 1serving | Calories: 609kcal | Carbohydrates: 33g | Protein: 48g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1194mg | Potassium: 1648mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10578IU | Vitamin C: 30mg | Calcium: 107mg | Iron: 7mg Should I cover my pot roast in the oven?When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
What temperature should a pot roast be cooked?An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter.
How long do you slow cook a beef roast in the oven?How Long Does it Take to Cook a Roast Beef in the Oven? Depending on the size of roast, plan to keep that meat snug in the oven for at least three hours (remember low and slooooow) for a three pound roast. Then add about an hour per extra pound on top of that.
What is the cooking time for a pot roast?Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours.
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