Make Ahead

Dutch Oven Pot Roast

January 26, 2023
0 Ratings
Photo by TheFeatheredNester
  • Prep time 20 minutes
  • Cook time 3 hours 30 minutes
  • Serves 6
Author Notes

Turn that chuck roast in your freezer into a fork-tender Dutch oven pot roast with delicious gravy and vegetables. Skip the potatoes (like we like to do) and serve this over mashed potatoes for the ultimate in comfort food meals! —TheFeatheredNester

What You'll Need
  • 3 pounds beef chuck
  • 1 tablespoon steak seasoning
  • 2 tablespoons olive oil
  • 1 piece onion
  • 3 pinches cloves garlic
  • 2 tablespoons tomato paste
  • 3 cups broth
  • 1 pound baby potatoes
  • 4 pieces carrots
  • 3 pieces sprigs fresh thyme
  • 2 pieces sprigs rosemary
  1. Preheat oven to 300ºF. Liberally season the chuck roast on both sides and set aside.
  2. Add oil to Dutch oven and heat over medium-high heat until oil is shimmering but not smoking. Add chuck roast to the oil. Cook to sear the meat, leaving it undisturbed until crispy golden brown (about 5 minutes). Then use tongs to flip the roast over and repeat by searing the other side.
  3. Once both sides of the roast are browned, reduce the heat to medium and slide the roast to one side of the Dutch oven. Add onions and garlic to the other side of the pot, sautéing for 2 minutes, then stir in the tomato paste and sauté for an additional 2 minutes.
  4. Add the beef broth to the pot and stir to deglaze the bottom of the pot. Place the beef roast over the onions and garlic. Nestle the potatoes and carrots on the sides of the roast. Place fresh herbs on top of beef roast, if using. Place the lid on the Dutch oven pot and transfer it to the preheated oven.
  5. Bake chuck roast in oven at 300ºF for at least 3½ hours, checking the fluid level at 2 hours. Add more water if needed. The Dutch oven pot roast is done when the meat is tender and separates easily with a fork. Remove the roast and vegetables to a serving platter. Allow the meat to rest for 10 minutes before serving. To make gravy, see recipe notes.

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