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Dutch Oven Pot Roast

Dutch Oven Pot Roast is worth the wait! It's very easy to make this wholesome one-pot dinner for the ultimate cold-weather comfort food!

Prep Time
30 mins
Cook Time
4 hrs 30 mins
Total Time
5 hrs
Servings: 6
Calories: 766 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 pounds chuck roast (bone-in recommended)
  • 2 tablespoons salt
  • 2 tablespoon olive oil divided
  • 1 medium yellow onion sliced thick
  • 3 tablespoons all-purpose flour
  • 3 cups beef stock
  • 1 tablespoon red wine (you can add up to 1/4 cup)
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 large carrots peeled & cut at diagonal into bite-sized pieces
  • 2 large parsnips peeled & cut at diagonal into bite-sized pieces
  • 1 ½ pounds baby yellow potatoes cut into bite sized pieces

Instructions

    Cup of Yum
  1. Preheat oven to 300 degrees F.
  2. Pat meat dry with paper towels. Coat both sides of the roast with 1 tablespoon salt.
  3. Heat 1 tablespoon oil in a large dutch oven over medium-high heat. Cook meat for 10 minutes on each side, taking care not to move it around. This will create a nice sear. (I highly recommend turning on your vent, as things can get smokey.) Remove the meat from the pot and set it aside on a plate.
  4. Reduce heat to medium and add 1 tablespoon oil and sliced onions. Cook onions until slightly brown, stirring occasionally. It will take about 5-7 minutes.
  5. Add the flour, stir, and cook for 1 minute. Pour in the beef broth and wine. Use a wooden spoon to scrape the bottom of the dutch oven to get all those yummy bits mixed in. Bring to come to a boil.
  6. Add 2 teaspoons salt, pepper, thyme, and bay leaves. Put roast back in the dutch oven along with any juices from the plate. Cover the pot with a lid and cook in the oven for 2 1/2 hours.
  7. Carefully remove lid and turn the meat. Add the carrots, parsnips, and potatoes. Push them into the liquid as best you can. (You may need to mix them around halfway through their cooking to ensure they get submerged at some point.)
  8. Cook for another 1 1/2 hours until vegetables are fork-tender, but not falling apart. Remove bay leaves and discard.
  9. Transfer meat to a cutting board and remove any fat and bone. Shred the meat into chunks. You can either return the meat to the pot or start plating. Add the vegetables and gravy on top. (You can strain the cooking liquid and use it to make a gravy, or just pour some of the liquid over your shredded roast.)

Nutrition Information

Calories 766kcal (38%) Carbohydrates 39g (13%) Protein 64g (128%) Fat 40g (62%) Saturated Fat 16g (80%) Trans Fat 2g Cholesterol 209mg (70%) Sodium 3621mg (151%) Potassium 2051mg (59%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 6065IU (121%) Vitamin C 35mg (39%) Calcium 116mg (12%) Iron 8mg (44%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 766

% Daily Value*

Calories 766kcal 38%
Carbohydrates 39g 13%
Protein 64g 128%
Fat 40g 62%
Saturated Fat 16g 80%
Trans Fat 2g 100%
Cholesterol 209mg 70%
Sodium 3621mg 151%
Potassium 2051mg 44%
Fiber 7g 28%
Sugar 7g 14%
Vitamin A 6065IU 121%
Vitamin C 35mg 39%
Calcium 116mg 12%
Iron 8mg 44%

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