A classic dutch oven pot roast is the ultimate comfort food. Made with simple ingredients, this fall-apart tender roast is braised with red wine, fresh herbs, and cooked alongside potatoes and carrots for a complete one-pot meal the whole family will love. This dinner is well-worth the wait.
1cupdry red winered wine blend, cabernet, or merlot is recommended
3clovesgarlicminced
3cupsbeef broth
3stalkscelerycut into 4-inch pieces
2yellow onionspeeled and quartered
4whole carrotspeeled and cut into 1-inch chunks
1.5poundsnew potatoesskin-on and cut into bite-sized pieces
2rosemaryfresh
2thymefresh
kosher salt
black pepper
Instructions
Preheat the oven to 350° degrees F.
Pat both sides of the meat dry with paper towels. Then, generously season with kosher salt and ground black pepper.
Heat the olive oil in a dutch oven or heavy oven-proof pot (with a lid) over medium-high heat.
Carefully add the meat to the pot, searing for 3-4 minutes per side until a nice, browned crust has formed.
Remove the meat to a plate. Reduce the heat to medium and pour in the wine. Scrape the browned bits up from the bottom of the pot with a wooden spoon.
Stir in the garlic and stir.
Return the meat to the pot. Add the broth and arrange the carrots, celery, onion, and potatoes around the pot roast.
Place the herbs on top, cover, and transfer to the oven.
Roast at 350° until the meat is fork-tender and easily shreds - about 3 to 4 hours.
Serve the roast with the veggies from the pot and spoon on liquid if desired.
Notes
Please read the entire post for details, tips, and more!
When searing, the meat may “stick” to the bottom of the pot. Instead of pulling the meat, allow it to continue browning until it releases from the pan naturally.
Alternative to chuck roast: A rump roast may also be used in place of a chuck roast. Look for a nice fat marbling through out the cut when shopping. Account for 1/4 pound of beef per person.
Cooking pot roast without vegetables: Alternatively, you can cook the pot roast alone and prepare the side dishes separately.
Red Wine: A dry red wine is recommended for this recipe, do not use sweet wine. Look for Cabernet, Merlot, or a red wine blend. To omit the wine, use the same measurement of beef broth.
Seasoning: Sprigs of rosemary and sage are placed in the pot for cooking, just before the pot goes in the oven. Kosher salt and pepper is used to season the beef before searing. This creates a flavorful crust on the outside of the meat.
Shortcuts for this recipe:
Baby carrots can be used in place of whole carrots to save time during prep. (approx. 2 cups)
Peel whole carrots with a potato peeler instead of purchasing another kitchen tool!
Baby potatoes (quarter-sized potatoes) can added whole in place of red new potatoes.
If you do not have a lid for your dutch oven, cover the pot tightly with aluminum foil.
Nutrition:
Nutrition Facts
Dutch Oven Pot Roast Recipe
Serving Size
1 grams
Amount per Serving
Calories
499
% Daily Value*
Fat
32
g
49
%
Saturated Fat
12
g
75
%
Trans Fat
2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
17
g
Cholesterol
156
mg
52
%
Sodium
521
mg
23
%
Potassium
850
mg
24
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
45
g
90
%
Calcium
53
mg
5
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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