This hearty Dutch oven pot roast packs carrots, celery, potatoes, and onion in with a tender roast as it cooks to perfection! It's a classic beef roast dinner that has everyone coming back for seconds!
A tasty pot roast meal that is practically effortless to make!
When trying to decide on a great family dinner, you want something healthy that will also leave you completely satisfied!
This Dutch oven pot roast is just the thing to feed your family and know that they're getting great protein and lots of veggies!
Pot roasts have always been a family favorite in our household, and I just LOVE how easy they are to prep! Just a few minutes of chopping, sauteing, and then pop this beefy meal in your Dutch oven to cook!
❤️ Why You'll Love This Recipe!
Oh So Tender! Cooked low and slow, this meat breaks down into a super succulent pot roast filled with flavor.
Great to Feed the Family! The 3 pounds of meat paired with a variety of the usual vegetables provides enough delicious food for your family!
Deliciously simple! Prep, sear, and then let your dinner cook while you finish any side dishes or get chores done around the house!
The cut of meat we use in this recipe is a beef chuck roast, which is the perfect cut of meat for a luscious, tender pot roast! Grab some herbs and your fave veggies to round out the roast!
- 3 pounds Beef Chuck Roast - You want to look for meat that is a bright red, all over the cut, with marbling throughout.
- 2 teaspoons Pot Roast Seasoning - Use our favorite pot roast seasoning, or your favorite store-bought blend. If you do not have these ingredients on hand, salt and pepper will be a fine substitution.
- 1 ½ tablespoons Extra Virgin Olive Oil - Canola or vegetable oil can be used in place of the EVOO, but it does not provide as much flavor.
- ½ cup Yellow Onion (diced) - You can also use diced white onion or sweet onion with your roast.
- 2 teaspoons Garlic (minced) - The equivalent of 2 medium to large cloves, or use 1 teaspoon of garlic powder.
- 3 large Carrots (washed and sliced) - Or use halved baby carrots.
- 4 ribs Celery (washed and sliced) - Chop up any celery greens to add too!
- 2 tablespoons Tomato Paste - The convenient tomato paste in a tube is perfect for small amounts like this!
- 3 cups Beef Broth - You can use canned of boxed broth, or use Better Than Bouillon mixed with the instructed amount of water, you may use up to 4 cups of broth.
- 2 whole Bay Leaves - If you only have crushed bay leaves, you can use those as a substitute, but make sure you wrap them in cheesecloth to prevent the pieces from spreading.
- 3 Red Potatoes (chopped) - Red potatoes have a waxy content which helps them hold their shape during this long roasting time. However, you can use any kind of potato you have on hand.
Include rosemary and/or thyme, butter, Worcestershire Sauce (if not using red wine), Better Than Bouillon beef base, and red wine. Any of these optional ingredients, while they are not required, will give your roast more depth of flavor.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-by-Step Instructions
With this flavorful roast recipe, you will have a warm, satisfying meal for the whole family. It may seem like a few extra steps, but they are all fairly easy!
- Preheat and season. Warm the oven to 300°F (150°C) and heat your Dutch oven over medium-high heat along with 1 ½ teaspoons of olive oil. Season the beef chuck roast generously with 2 teaspoons of pot roast seasoning blend.
- Sear the roast. Cook both sides of the chuck roast for about 2-3 minutes each, then remove to a cutting board, large plate, or tray.
- Deglaze the pan and saute. Add a splash of broth and use a wooden spoon or spatula to gently remove the brown bits from the bottom of your Dutch oven. Then, add in the ½ cup of diced yellow onion and saute for 2-3 minutes, until translucent and fragrant.
- Add the veggies. Stir in 2 teaspoons minced garlic, 3 sliced large carrots, 4 sliced celery ribs, then add in the 2 tablespoons of tomato paste and stir to combine.
- Add the broth. Add the 3 chopped red potatoes and 3 cups of beef broth, and stir. Then return the seared chuck roast to the pot, and add more broth if needed, as the roast should be approximately half immersed in broth. Add in any optional 1-2 tablespoons butter, 2-3 sprigs of herbs, 1 tablespoon Worcestershire, 1 cup of red wine, or ½ a tablespoon of Better Than Beef Bouillon, and stir gently.
Simmer & Serve
- Cook. Secure the lid and place the closed Dutch oven into your preheated oven to cook for 3 ½ - 4 hours. Allow to cool for about 15 minutes
- Slice and serve. Remove the pot roast from the Dutch oven and place on a cutting board. Slice against the grain or pull apart into thick shreds, whichever you prefer. Place the meat surrounded by the vegetables on a large serving platter and enjoy!
There you have it, a satisfying, filling dinner in a just a few easy steps. Cozy up on a cold night with a plate of pot roast, garlic red skin mashed potatoes, and delicious gravy! Enjoy!
💭 Angela's Tips & Recipe Notes
- Can't find chuck roast? Or, if you prefer a leaner piece of meat, an eye of round roast is a perfect substitution! It adds a delicious beefy flavor and cuts down on the fat factor, just make sure you sear all the sides!
- If you prefer to serve this pot roast with mashed potatoes or roasted potatoes, you can omit the chopped red potatoes from this recipe!
- Turn that sauce into a hearty gravy by making a simple slurry of 1 tablespoon cornstarch and 1 tablespoon cold water. Combine the cornstarch and water, then whisk into your pan juices after you've removed the pot roast and veggies.
🥡 Storing & Reheating
Store any pot roast leftovers in an airtight container in the fridge for up to 3-4 days. Wrap in heavy duty aluminum foil, then store in a freezer container to freeze for up 2-3 months.
Thaw your pot roast in the fridge overnight before reheating.
Reheating Dutch Oven Pot Roast
Preheat the oven to 400°F (205°C). Place your leftover meat and veggies in an oven-safe pot with enough broth to cover the leftovers, and bake for 8-10 minutes.
🥩 More Hearty Beef Recipes!
- Air Fryer Boneless Country Style Beef Ribs
- Crockpot Beef Stew
- Slow Cooker Beef Bourguignon
- Prime Rib Orange Beef
- Smoked Beef Roast
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Dutch Oven Pot Roast
- Preheat your oven to 300°F (150°C). Meanwhile, add the olive oil to your Dutch oven and heat it over medium-high heat and season your roast on all sides with pot roast seasoning.3 lbs beef chuck roast, 2 teaspoon pot roast seasoning, 1 ½ tablespoon olive oil
- Once the oil is hot, sear your pot roast for 2-3 minutes on each side. Once a golden-brown crust has formed, transfer it to a cutting board, plate, or tray. Do not wipe out your Dutch oven.
- Using a splash of broth and a wooden spoon or spatula, briefly deglaze the pan by scraping the brown bits off the bottom. Then, add the onions and saute for 2-3 minutes.½ cup yellow onion, 3 cups beef broth
- Add the garlic, carrots, and celery to your Dutch oven, then stir in the tomato paste.2 teaspoon garlic, 2 large carrots, 4 ribs celery, 2 tablespoon tomato paste
- After the tomato paste, add the potatoes, bay leaves, and beef broth. Return the seared pot roast to the pan. Add broth if needed, the roast should be approximately half immersed in broth.3 red potatoes, 3 cups beef broth
- Add the optional butter, herbs, Worcestershire, red wine, or better than bouillon, then place the closed Dutch oven into your preheated oven to cook for 3 ½-4 hours.½ cup yellow onion, 1-2 tablespoon butter, 1 tablespoon Worcestershire sauce, 1 cup red wine, ½ tablespoon Better Than Bouillon beef base, 2-3 sprigs rosemary or thyme
- Once ready, serve the pot roast from a large platter or right out of the Dutch oven.
- Any number of beef cuts are suitable for this roast, beef chuck is popular as is chuck tender roast. Eye of round has a great beefy flavor that is also excellent in this pot roast recipe.
- If you do not have a Dutch oven, use another heavy-bottomed oven-safe pot that has a tight-fitting lid.
- When searing your roast, try not to move it around until it has developed a golden-brown crust and is ready to be turned.
- Leftover pot roast can be refrigerated in an airtight container for up to 3 days. It may be wrapped tightly in plastic wrap or foil, placed in a freezer bag, and frozen for up to 2 months. I recommend removing the vegetables, as they will turn mushy when frozen.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!