Dutch Oven Pot Roast – Family Fresh Meals


There’s nothing quite like a classic Dutch oven pot roast recipe to bring the family together. This tender roast is a one-pot meal that delivers juicy meat, perfectly cooked vegetables, and a rich gravy packed with great flavor.

Slow cooking tough cuts of meat like a boneless chuck roast transforms it into a fall-apart tender masterpiece. With simple ingredients like beef broth, red wine, and fresh herbs, this dish provides comfort food at its finest. Whether you’re preparing it for a Sunday dinner or making it in advance for leftovers, this pot roast will quickly become a family favorite.

Dutch Oven Pot Roast in a pot

Substitutions:

Wine-Free: Replace red wine with extra beef or chicken broth.

Potatoes: Use russet or red potatoes if you don’t have baby potatoes on hand.

Thyme & Rosemary: If you don’t have fresh herbs, substitute with 1 teaspoon each of dried thyme and rosemary.

Cornstarch: For a gluten-free alternative, use arrowroot powder or omit the thickener altogether for a thinner sauce.

What other cuts of beef can I use?

Rump roast or round roast are great alternatives, though they may require a bit longer to become tender.

Can I omit the wine?

If you prefer not to use red wine, substitute with extra beef broth or even chicken broth for a lighter flavor.

How do I know when the roast is done?

The meat should be fork-tender and easily pull apart. A meat thermometer can help gauge this—the internal temperature should reach around 195°F.

Ingredients Needed

  • Olive Oil: Adds richness and helps achieve a perfect sear on the roast.
  • Beef Chuck Roast: A large cut of meat ideal for slow cooking, ensuring tender results.
  • Garlic Cloves: Provides a punch of flavor that complements the hearty beef.
  • Yellow Onion: Adds sweetness and depth to the cooking liquid.
  • Kosher Salt and Black Pepper: Essential for seasoning and enhancing the overall taste.
  • Carrots & Celery: Classic vegetables that soak up the delicious braising liquid.
  • Red Wine: Adds depth to the cooking process, making the gravy rich and flavorful.
  • Beef Broth: Acts as the base for the braising liquid, ensuring moist and juicy meat.
  • Tomato Paste: Adds body and sweetness to the sauce.
  • Baby Potatoes: Cook to tender perfection, absorbing the savory juices.
  • Thyme & Rosemary: Fresh herbs that infuse the dish with earthy flavors.
  • Worcestershire Sauce: Adds a touch of umami to the broth.
  • Bay Leaves: Enhance the aroma of the dish during slow cooking.
  • Cornstarch: Helps thicken the gravy for a rich, velvety finish.
Dutch Oven Pot Roast on a plate

Storage Instructions

  • Fridge: Store leftover pot roast in an airtight container in the refrigerator for up to 4 days.
  • Freezer: Freeze leftovers in an airtight container for up to 3 months. Reheat gently on the stovetop or in a 300°F oven.
  • Reheating: To retain the juiciness, reheat your leftover pot roast with some of the cooking liquid in a covered dish at a lower temperature, like 325°F, until warmed through.

Dutch Oven Pot Roast

  1. Preheat your oven to 300 degrees. Place a large dutch oven on a stove top at medium high heat. Add 2 tablespoons of olive oil. Pat dry your roast with a paper towel. Sprinkle both sides evenly with 1 teaspoon salt and 1 teaspoon black pepper.meat with seasoning on it
  2. Add your roast to the hot dutch oven and sear on both sides for 4-5 minutes each, getting a crust. Remove it from the pot and set aside on a plate.meat in a pot
  3. To your dutch oven add 2 tablespoons olive oil and garlic. Saute garlic for 1 minute until fragrant. Add onion, celery, salt, and pepper. Stir and saute for 3-4 minutes until softened.chopped vegetables added to pot
  4. Add in your tomato paste and cook for 1 minute. Then add in your red wine, scraping the bottom of the pan and stirring to combine.tomato paste added to pot with vegetables
  5. Next add in your beef broth, thyme sprigs, rosemary sprigs, worcestershire sauce,bay leaves, and your seared roast. Stir to combine and adjust.beef broth, thyme sprigs, rosemary sprigs, worcestershire sauce,bay leaves, and your seared roast placed in the pot
  6. Cover your dutch oven with a lid and place in the oven to bake for 1 hour. When your hour is up remove the dutch oven add in potatoes and carrots and place back in the oven for an hour and a half.carrots and potatoes added to the pot
  7. To make a sauce add 2 tablespoons of liquid from the roast to a small bowl. Add your cornstarch and mix until dissolved. Add this slurry to the pot and stir to combine until thickened. Add salt and pepper to taste.liquid from roast and cornstarch mixed together
  8. Serve with potatoes and carrots, top with sauce and fresh parsley. Enjoy!pot roast on a plate

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Dutch Oven Pot Roast

This classic Dutch Oven Pot Roast recipe is truly a must-try. With simple steps and delicious results, it’s bound to become the best pot roast recipe in your rotation!

Prevent your screen from going dark

  • Preheat your oven to 300 degrees. Place a large dutch oven on a stove top at medium high heat. Add 2 tablespoons of olive oil. Pat dry your roast with a paper towel. Sprinkle both sides evenly with 1 teaspoon salt and 1 teaspoon black pepper.

  • Add your roast to the hot dutch oven and sear on both sides for 4-5 minutes each, getting a crust. Remove it from the pot and set aside on a plate.

  • To your dutch oven add 2 tablespoons olive oil and garlic. Saute garlic for 1 minute until fragrant. Add onion, celery, salt, and pepper. Stir and saute for 3-4 minutes until softened.

  • Add in your tomato paste and cook for 1 minute. Then add in your red wine, scraping the bottom of the pan and stirring to combine.

  • Next add in your beef broth, thyme sprigs, rosemary sprigs, worcestershire sauce, bay leaves, and your seared roast. Stir to combine and adjust. Cover your dutch oven with a lid and place in the oven to bake for 1 hour.

  • When your hour is up remove the dutch oven add in potatoes and carrots and place back in the oven for an hour and a half.

  • To make a sauce add 2 tablespoons of liquid from the roast to a small bowl. Add your cornstarch and mix until dissolved. Add this slurry to the pot and stir to combine until thickened. Add salt and pepper to taste.

  • Serve with potatoes and carrots, top with sauce and fresh parsley. Enjoy!

Calories: 589kcal | Carbohydrates: 14g | Protein: 55g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 188mg | Sodium: 1615mg | Potassium: 1349mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6373IU | Vitamin C: 10mg | Calcium: 101mg | Iron: 7mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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