Pot Roast Recipe
This Dutch oven pot roast is the ultimate comfort food dish, with incredibly tender meat, flavorful juices, and a rich aroma that fills your home as it simmers low and slow.
Made with baby carrots and potatoes, this one-pot wonder delivers hearty satisfaction in every bite, perfect for cozy Sunday dinners or meal prep for the week.
The Essential Ingredients for Dutch Oven Pot Roast
- Beef chuck roast (3 lbs, boneless) – The star of the show, this cut becomes irresistibly tender and flavorful after slow braising.
- Yellow onions – Sliced and sautéed to build a sweet-savory base for the braising liquid.
- Garlic (6 cloves) – Brings depth and warmth to every bite with its rich, aromatic presence.
- Tomato paste (2 tablespoons) – Adds umami and thickens the braising sauce with a tangy richness.
- Red wine (1 cup) – Enhances the sauce with a deep, complex flavor; can be substituted with beef broth.
- Beef broth (2–3 cups) – Keeps the meat moist while infusing the dish with a rich, savory taste.
- Worcestershire sauce (2 teaspoons) – Offers a boost of umami and a subtle tang.
- Fresh thyme and rosemary – These herbs release their earthy aromas during the slow cook.
- Bay leaves (2) – Infuse the sauce with subtle floral and herbal notes.
- Baby carrots (1 lb) – Naturally sweet and tender, they balance the savory richness of the dish.
- Baby yellow potatoes (1½ lbs) – Hold their shape and soak up all the glorious juices.
How to Make This Dutch Oven Pot Roast – A Simple Overview
Start by searing the chuck roast to build flavor, then sauté onions and garlic in the same pot. Deglaze with wine, stir in tomato paste, herbs, Worcestershire, and broth.
Return the beef to the pot and bake low and slow. Add the carrots and potatoes halfway through, and continue roasting until everything is meltingly tender.
Tips & Variations for Pot Roast Success
Low and slow cooking is key—don’t rush it. Letting the meat sear properly forms a crust that locks in flavor and gives depth to the final dish. When sautéing onions and garlic, deglazing the pan is crucial for drawing up the fond—that’s where flavor lives.
If you don’t have red wine, a rich beef broth works beautifully. Want to add more vegetables? Try mushrooms or parsnips. Dried herbs can be used in place of fresh—just add them sparingly and taste as you go.
For a thicker gravy, remove the roast after cooking, and simmer the liquid on the stove to reduce, or whisk in a cornstarch slurry.
Storing & Reheating Leftover Pot Roast
This dish stores like a dream. Once cooled, transfer leftovers to airtight containers and refrigerate for up to 4 days.
To freeze, portion into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge. Reheat gently on the stovetop or in the microwave with a splash of broth to keep it moist.
Dutch oven pot roast only gets better with time, making leftovers a next-day luxury you’ll look forward to.
Pot Roast Recipe
Ingredients
- 1 ½ pounds baby yellow potatoes
- 2 bay leaves dried
- 2 tablespoons tomato paste
- 1 pound baby carrots
- 2 large yellow onions peeled and sliced
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoons Kosher salt plus more as needed
- Olive oil
- 6 cloves garlic minced
- 3 pounds boneless beef chuck roast
- 4 sprigs fresh thyme
- 2 to 3 cups beef broth with extra if necessary
- 2 sprigs fresh rosemary
- 1 teaspoon ground black pepper
- 1 cup red wine or substitute with beef broth
- Chopped Italian parsley for garnish (optional)
Instructions
- Set oven to preheat at 300°F.
- Season the chuck roast liberally with Kosher salt and black pepper on all surfaces.
- In a 7 to 8 quart Dutch oven over medium-high heat, warm 2 tablespoons of olive oil. Sear the meat undisturbed on each side for 5 to 6 minutes until a golden crust forms. Remove the roast and set aside, keeping the flavorful bits in the pot.
- Lower the heat to medium. Add sliced onions and sauté for about 3 minutes until they begin to brown, stirring and scraping the pot to release browned bits. If necessary, add a splash of broth to aid deglazing. Stir in the minced garlic and cook for another minute.
- Pour in the red wine (or beef broth) and deglaze the pot thoroughly. Add 2 cups of beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Mix well and bring the mixture to a low boil.
- Return the roast to the pot, along with any accumulated juices. Ensure the liquid rises to halfway up the meat; supplement with more broth if needed. Cover tightly with the lid and place in the oven. Bake for 1 hour and 30 minutes.
- Remove from the oven, then nestle in the baby carrots and potatoes. Adjust seasoning with salt and pepper if desired. Re-cover and continue baking for an additional 2 hours, or until the meat is fork-tender and vegetables are cooked through. Extend by 15–30 minutes for extra tenderness if preferred.
- Garnish with chopped parsley if using, and serve directly from the Dutch oven or transfer to a serving platter.
Notes
Do not rush the browning phase; deeply seared meat and onions create exceptional flavor through caramelized fond.
For optimal searing, allow meat to cook undisturbed until a crust forms.
Select robust red wines like Cabernet Sauvignon or Pinot Noir.
Refrigerate leftovers in airtight containers. Freeze portions in freezer-safe containers for up to two months. Thaw overnight in the refrigerator and reheat as needed. Substitutions
Yukon gold potatoes and standard carrots cut into chunks may replace baby varieties.
Dried thyme and rosemary can be used in place of fresh—start with ½ teaspoon each and adjust to taste.
Beef broth may replace red wine entirely if preferred.
