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roast with potatoes and carrots
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Dutch Oven Pot Roast

This Dutch Oven Pot Roast cooks low and slow in the oven for fall-apart beef. Served with its own flavors of onion, potatoes, and carrots with a savory gravy.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Servings 6
Calories 695kcal

Equipment

  • dutch oven

Ingredients

  • 4 lb chuck roast
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp garlic minced
  • 2 onions quartered
  • 1 lb potatoes small, baby potatoes
  • 6 carrots cut into 2-inch pieces
  • 4 celery stalks cut into 2-inch pieces
  • ½ cup red wine optional
  • 3 cups beef broth
  • 4 tbsp all purpose flour
  • 2 tbsp Worcestershire sauce
  • 2 sprigs rosemary fresh
  • 2 sprigs thyme fresh
  • 2 bay leaves

Instructions

  • Heat the oven to 275°.
  • Heat the oil in a large oven safe pan.  Season the meat with salt and pepper and brown on all sides.
  • Remove the meat and deglaze the pan with the wine.  Place the meat back into the pan and add the garlic, onions, potatoes, carrots, and celery to the pot.
  • Combine the beef broth, worcestershire sauce, and flour.  Pour over the meat.  Add the rosemary, thyme and bay leaves.
  • Place a lid or tinfoil over the pan.  Bake for 3, then check the meat.  If it pulls apart easily, it is ready.  If it doesn’t pull apart, cover and place back into the oven for an additional hour.
  • Reserve the broth and serve as gravy as is, or you can make a thicker gravy to serve over the meat and potatoes.

Notes

  • Don’t get impatient.  Roast will be dry and tough if it is cooked to quickly at a higher temperature.  As it cooks slowly, it will bread down any grissel and fat and the meat will just fall apart.
  • Have leftovers?  Add some BBQ sauce and use it on sandwiches.
Storage?
  • Store in an airtight container in the refrigerator for up to 5 days.
  • You can freeze the roast for up to 3 months.

Nutrition

Calories: 695kcal | Carbohydrates: 29g | Protein: 63g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1010mg | Potassium: 1734mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10268IU | Vitamin C: 23mg | Calcium: 113mg | Iron: 8mg