Made in one pot, this Dutch Oven Pot Roast is a comforting recipe that is perfect for Sunday dinner. Full of rich flavor, this pot roast will melt in your mouth! All you need are some simple ingredients to make this delicious pot roast in the oven.
Why You'll Love This Recipe
- It's loaded with flavor! Don't let the short ingredients list fool you. This pot roast is full of flavor.
- Don't be intimidated by the long cook time. Most of the cooking is hands-off in the oven!
- You don't need a bunch of ingredients to make this delicious pot roast.
Ingredients You'll Need
- beef chuck roast — you’re going to want a hefty boneless beef chuck roast. You'll need at least 3 pounds. Making pot roast doesn't require an expensive cut of meat. As the meat is cooked in liquid in the oven for hours, even the toughest cut of meat will become fork-tender.
- salt & pepper — I recommend using kosher salt. I also prefer freshly cracked pepper.
- oil — feel free to use any neutral oil. I’m a fan of olive oil and avocado oil.
- onion — use any onion you have on hand! You can use white, yellow, or sweet onion.
- tomato paste — tomato paste intensifies the flavor of the pot roast and adds more body to the liquid.
- beef broth — I like using low-sodium beef broth and then add salt to taste, but feel free to use regular beef broth.
- canned tomatoes — I use canned whole plum tomatoes (28 fl can). You can also use diced tomatoes as well. I recommend using canned tomatoes over fresh tomatoes, as you need the liquid. The tomato juice adds so much more extra flavor.
- Worcestershire sauce — Worcestershire sauce adds umami flavor to the pot roast as it's tangy, savory, sweet, and salty.
- carrots & celery — these add extra flavor to the roast and help bulk up the overall meal.
- garlic — the more, the merrier!
- herbs — this pot roast uses bay leaves, rosemary, and thyme. I prefer using fresh herbs, but you can swap for dried herbs if you don’t have access to fresh herbs.
How To Make Dutch Oven Pot Roast
- Pat dry the beef chuck roast and season with salt and pepper all over.
- In a 5.2L or larger Dutch oven, heat up the olive oil over medium heat. Add the beef chuck roast to the pot and sear each side for 5 to 6 minutes. Do not move while the roast sears, so it gets a nice brown crust on it.
- Remove the beef and set it aside on a plate. To the same pot, add the onions and saute them until softened. Add a splash of extra oil if needed.
- Add the tomato paste and continue to saute for another minute. If needed, deglaze the pot with a splash of beef broth.
- Add the beef broth, canned tomatoes and its juices, and Worcestershire sauce. Bring the pot up to a simmer.
- Once the liquid starts simmering, add the beef back to the pot, and then add the carrots, garlic cloves, bay leaves, rosemary, and thyme around it. If the beef is not covered at least 50% by the liquid, add more beef broth.
- Cover the Dutch oven with the lid, transfer the Dutch oven to the oven, and bake for 3½ to 4 hours, depending on how tender you prefer the meat.
- When ready, remove the Dutch oven from the oven and serve with your favorite side. Remove the bay leaves, rosemary, and thyme before serving.
- Chuck roast is a very common cut of meat to use for pot roast, but you can use brisket or a round roast.
Tips and Notes
- If you are using a chuck roast that was previously frozen, make sure it is fully thawed before roasting. Once thawed, make sure you pat dry the roast as much as possible before you start working with it. If moisture is on it, it’ll be difficult for the seasoning to stick, and you won’t get a nice sear.
- A Dutch oven is ideal as it is made from cast iron, so it retains and evenly distributes the heat very well. It can also go from stovetop to oven without issue. Don’t have a Dutch oven, you can cook everything in a regular pot, and once ready to go in the oven, transfer the ingredients to a deep casserole dish with tin foil covering the top.
You can definitely make this pot roast in the slow cooker.
After searing the meat and creating a crust on the beef, transfer it to the slow cooker.
Deglaze the pot with a splash of broth and cook the onions and tomato paste.
Transfer to the slow cooker.
Add all of the remaining ingredients to your slow cooker and then cook on high for 6 to 8 hours or until the beef is tender.
Store any leftover pot roast in an airtight container in the refrigerator for 4 to 5 days. Reheat on the stove top or microwave before serving
You can freeze the pot roast in a freezer-safe container for up to 2 months.
Dutch Oven Pot Roast
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 tablespoon oil
- 1 large onion sliced
- 2 tablespoons tomato paste
- 3 cups beef broth low-sodium preferred
- 1 (28 fl) can whole plum tomatoes
- 3 teaspoons Worcestershire sauce
- 4 large carrots cut into 1½" thick diagonals
- 2 celery cut into 1½" thick diagonals
- 2 to 4 cloves garlic smashed
- 2 bay leaves
- 2 to 3 sprigs rosemary
- 2 to 3 sprigs thyme
- Preheat oven to 300F.
- Season the beef chuck roast with salt and pepper all over.
- In a 5.2L or larger dutch oven, heat up the olive oil over medium heat.
- Add the beef to the pot and sear each side of the beef chuck roast for 5 to 6 minutes. Do not move while the roast sears. Remove the beef and set aside.
- In the same pot, add the onions and saute them until softened. Add a splash of extra oil if needed.
- Add the tomato paste and cook for another minute. Deglaze the pot with a splash of beef broth if needed.
- Add the beef broth, canned tomatoes, and Worcestershire to the pot. Bring the liquid up to a simmer.
- Once the liquid has reached a simmer, add the beef back to the pot and then add the carrots, garlic cloves, bay leaves, rosemary, and thyme around it. If the beef is not covered at least 50% by the liquid, add more beef broth.
- Cover with the lid and transfer the dutch oven to the oven, and bake for 3½ to 4 hours, depending on how tender you prefer the meat.
- When ready, remove from the oven and serve with your favorite side.
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