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Dutch Oven Pot Roast

A rich, slow-braised beef chuck roast with caramelized onions, garlic, herbs, carrots, and potatoes in a savory red-wine gravy.

Prep 20 min
Cook 3 hr 45 min
Total 4 hr 5 min
Serves 6

Ingredients

Pot Roast

  • 3 lb beef chuck roast
  • 1 ½ tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 2 large yellow onions, roughly chopped
  • 6 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 tsp Worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 lb baby carrots
  • 1 ½ lb baby yellow potatoes

Mashed Potatoes

  • 1 tbsp butter
  • Grated Parmesan, to taste
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste

Instructions

  1. Preheat the oven. Preheat oven to 300°F (150°C).
  2. Season the roast. Pat the chuck roast dry. Season on all sides with the salt and pepper.
  3. Sear the roast. Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the roast and sear for 5-6 minutes per side, until deeply browned on all sides. Transfer the roast to a plate and set aside.
  4. Cook the onions and garlic. Reduce the heat to medium. Add the onions and cook for about 3-4 minutes, scraping up the browned bits from the bottom of the pot. Add the garlic and cook for another 30-60 seconds, until fragrant.
  5. Build the braising liquid. Stir in the tomato paste and cook for about 1 minute. Pour in the red wine, scraping the bottom of the pot to loosen any remaining browned bits. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring the liquid to a gentle simmer.
  6. Braise the roast. Return the roast and any accumulated juices to the Dutch oven. THe liquid should come roughly halafway up the sides of the roast. Cover with the lid and transfer to the oven. Cook for 1 ½ hours.
  7. Add the vegetables. Remove the Dutch oven from the oven and arrange the carrots and potatoes around the roast. Cover and return to the oven for another 1 ½ - 2 hours, or until cooked through.
  8. Optional mashed potatoes. About 10 minutes before the roast is finished, remove the potatoes from the Dutch oven and place them in a bowl along with some of the softened onions. Add the butter, Parmesan, salt, pepper, and garlic powder. Mash until smooth, adding a small amount of the braising liquid if needed to reach your desired consistency.
  9. Rest the roast. Remove the Dutch oven from the oven. Transfer the roast to a cutting board and loosely tent with foil. Let it rest for 10-15 minutes before serving.
  10. Serve. Remove the herb stems and bay leaves. Slice or pull apart the beef and serve with the carrots, potatoes, and braising liquid spooned over the top.