This Dutch oven pot roast packs carrots, celery, red potatoes, and onion in a tender roast as it cooks to perfection. It's a classic beef roast dinner with everyone returning for seconds. As a bonus, it is super easy to prepare.
Serve with cloverleaf or herb butter rolls and delicious pot roast gravy. For dessert try my blackberry or cherry pie bars, enjoy!
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When deciding on a great family dinner, you want something healthy that will also leave you completely satisfied. This pot roast is just the thing to feed your family, and know they're getting great protein and lots of veggies.
Preparing a pot roast in a Dutch oven unlocks amazing flavors and makes the meat incredibly tender. However, perfecting this recipe requires more than simply slow-cooking beef. You need the right combination of seasoning and cooking time.
🥘 Ingredients
The cut of meat I 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 favorite veggies to round out the roast!
- Beef Chuck Roast - 3 pounds of beef chuck roast. You want to look for meat that is a bright red, all over the cut, with marbling throughout. (Alternates include arm roast, chuck eye, shoulder, top blade, bottom round, eye round, and rump)
- Pot Roast Seasoning - 2 teaspoons of pot roast seasoning. Use my favorite pot roast seasoning or your favorite store-bought blend. Salt and pepper will be fine if you do not have these ingredients on hand.
- Olive Oil - 1½ tablespoons of extra virgin olive oil. Canola or vegetable oil can be used in place of the EVOO, but it does not provide as much flavor.
- Yellow Onion - ½ cup of diced yellow onion. You can also use diced white onion or sweet onion.
- Garlic - 2 teaspoons of minced garlic. The equivalent of 2 medium to large cloves, or use 1 teaspoon of garlic powder.
- Carrots - 3 large carrots, washed and sliced. Or use halved baby carrots.
- Celery- 4 celery ribs, washed and chopped.
- Tomato Paste - 2 tablespoons of tomato paste. The convenient tomato paste in a tube is perfect!
- Beef Broth - 3 cups of beef broth. You can use canned or boxed broth or use Better Than Bouillon mixed with the instructed amount of water; you may use up to 4 cups of broth.
- Bay Leaves - 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.
- Red Potatoes - 3 red potatoes, chopped. Red potatoes have a waxy content, which helps them hold their shape during this long roasting time.
Optional Ingredients
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 free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Dutch Oven Pot Roast
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.
You will need a cutting board, knife, Dutch oven, measuring cups, and spoons.
This recipe will make enough pot roast for 6 servings, but this can easily vary depending on the weight of your roast.
Sear the Roast and Add Veggies
Step 1: Preheat and season. Warm the oven to 300°F (150°C/Gas Mark 2) and heat your Dutch oven over medium-high heat along with 1½ tablespoons (22 milliliters) of olive oil. Season your 3-pound (1.36 kilogram) beef chuck roast generously with 2 teaspoons (10 grams) of pot roast seasoning blend.
Step 2: 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.
Step 3: 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 (80 grams) of diced yellow onion and saute for 2-3 minutes, until translucent and fragrant.
Step 4: Add the veggies. Stir in 2 teaspoons (6 grams) of minced garlic, 3 sliced large carrots (144 grams), and 4 sliced celery ribs, then add in the 2 tablespoons (32 grams) of tomato paste and stir to combine.
Step 5: Add the broth. Add the 3 chopped red potatoes and 3 cups (710 milliliters) 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 (14 grams), 2-3 sprigs of herbs, 1 tablespoon (15 milliliters) of Worcestershire, 1 cup (237 milliliters) of red wine, or ½ a tablespoon (2.5 grams) of Better Than Beef Bouillon, and stir gently.
Simmer & Serve
Step 6: Cook. Secure the lid and place the closed Dutch oven into your preheated oven to cook for 3½ - 4 hours. Allow to cool for about 15 minutes.
Step 7: 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!
💭 Angela's Pro 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; 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.
🥄 Make Ahead Options
You can easily prepare and freeze your pot roast for later if you like! Wrap the meat in heavy-duty aluminum foil, then store it in a freezer container to freeze for up to 2-3 months.
Thaw your pot roast in the fridge overnight before reheating.
🥡 Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to 3-4 days. The meat and vegetables can be stored together.
Reheating
Preheat the oven to 400°F (205°C/Gas Mark 6). Place your leftover meat and veggies in an oven-safe pot with enough broth to cover the leftovers, and bake for 8-10 minutes or until heated through.
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❓ Recipe FAQs
Liquid is definitely important when making port roast, but it does not have to be completely submerged. As long as it is about halfway submerged with broth, it will cook perfectly!
While you don't technically have to, I would highly recommend it! Searing the meat adds a ton of extra flavor to the dish that you won't want to miss out on!
Of course, you'll need a Dutch oven that is large enough to fit your roast, broth, and veggies. A 7 or 8-quart Dutch oven should work just fine! You can use one that is round or oval, as the shape doesn't matter.
🥩 More Hearty Beef Recipes
- Air Fryer Boneless Country Style Beef Ribs - Grab your air fryer and enjoy some boneless ribs in a snap.
- Crockpot Beef Stew - This cozy beef stew is cooked low and slow so that the meat is perfectly tender.
- Slow Cooker Beef Bourguignon - This sophisticated beef stew is packed with tons of deep and rich flavor.
- Prime Rib Orange Beef - Pieces of prime rib are wok-fried and then coated in a delicious orange sauce.
- Smoked Beef Roast - A smokey beef roast that pairs wonderfully with tons of different side dishes.
- Dutch Oven Chili - Hearty, bold chili is comforting on cold, brisk evenings.
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📖 Recipe Card
Dutch Oven Pot Roast
Ingredients
- 3 lbs beef chuck roast
- 2 teaspoon pot roast seasoning
- 1 ½ tablespoon olive oil
- ½ cup yellow onion (diced, or use white onion)
- 2 teaspoon garlic (minced)
- 2 large carrots (sliced)
- 4 ribs celery (sliced)
- 2 tablespoon tomato paste
- 3 red potatoes (chopped)
- 2 whole bay leaves
- 3 cups beef broth (up to 4 cups)
Optional
- 2-3 sprigs rosemary or thyme
- 1-2 tablespoon butter
- 1 tablespoon Worcestershire sauce (if not using red wine)
- 1 cup red wine (in combination with the beef broth - so reduce the starting broth amount to 2 cups)
- ½ tablespoon Better Than Bouillon beef base
(Note: 2x or 3x only changes the ingredient list)
Instructions
- 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.
- 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.
- Add the garlic, carrots, and celery to your Dutch oven, then stir in the 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.
- 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.
- Once ready, serve the pot roast from a large platter or right out of the Dutch oven. Try it with some of my pot roast gravy!
Notes
- 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.
Raul says
"Thanks for sharing this recipe."
Raul says
"I bought a Dutch oven and the recipe is ideal for new use."
Anonymous says
Interesante, estrenaré mi horno holandes con el asado y verduras, después le comento cómo quedó!!
"Interesting, I will release my Dutch oven with roast and vegetables, then I'll tell you how it turned out!!"
Red says
Ingenious pot roast recipe!
Wilma says
How big of pot roast