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4.8 from 291 votes

Dutch Oven Pot Roast

Tender and juicy, this Dutch oven pot roast recipe transforms an affordable cut of meat into a delicious comfort food dinner!

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 40 mins
Servings: 8 people
Calories: 385 kcal
Course: Dinner
Cuisine: American

Ingredients

  • ⅓ cup all-purpose flour
  • Kosher salt and ground black pepper, to taste
  • 1 (3 lb.) boneless chuck roast
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 onions, thinly sliced
  • 5 carrots, peeled and cut into 2-inch pieces
  • 4 large ribs celery, cut into ½-inch crescents
  • 2 cloves garlic, minced
  • 3 cups beef broth, divided
  • ½ cup red wine (or additional beef broth)
  • 2 sprigs fresh thyme (or ¼ teaspoon dried)
  • 2 sprigs fresh rosemary (or ¼ teaspoon dried)
  • 2 bay leaves
  • 3 medium Russet potatoes, peeled and cut into eighths

Instructions

    Cup of Yum
  1. Preheat oven to 275°F. Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides. Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.
  2. Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom).
  3. Add the onions, carrots, celery and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes). Place the roast on top of the vegetables.
  4. Add the remaining two cups of beef broth, red wine, thyme, rosemary, and bay leaves. Season with salt and pepper, cover, and bake in the 275°F oven for 2 hours.
  5. After 2 hours, add the potatoes to the pot, mixing them into the liquid. Cover and return to the oven for another 45 minutes – 1 hour, or until the potatoes are soft and the meat is fall-apart tender.

Notes

  • Make a gravy using the drippings from the pot. To do so, melt 2 tablespoons of butter in a skillet over medium heat. Whisk in 2 tablespoons of flour and cook for 30 seconds, stirring constantly. While continually whisking, gradually add 1 - 1 ½ cups of strained juices/drippings from the pot until the gravy reaches the desired consistency. Continue whisking while the gravy bubbles and cooks for 1-2 minutes. Season with additional salt and pepper, to taste.

Nutrition Information

Serving 1/8 of the recipe Calories 385kcal (19%) Carbohydrates 20.2g (7%) Protein 39.5g (79%) Fat 15.6g (24%) Saturated Fat 7.4g (37%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2.9g Cholesterol 168.9mg (56%) Sodium 325.3mg (14%) Potassium 1111.9mg (32%) Fiber 2.8g (11%) Sugar 3.7g (7%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 385

% Daily Value*

Serving 1/8 of the recipe
Calories 385kcal 19%
Carbohydrates 20.2g 7%
Protein 39.5g 79%
Fat 15.6g 24%
Saturated Fat 7.4g 37%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 2.9g 15%
Cholesterol 168.9mg 56%
Sodium 325.3mg 14%
Potassium 1111.9mg 24%
Fiber 2.8g 11%
Sugar 3.7g 7%

* Percent Daily Values are based on a 2,000 calorie diet.