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Dutch Oven Pot Roast

This is about as basic as pot roast gets – chuck roast, vegetables, and onion soup mix braised until it falls apart. I grew up on this meal and it’s cheap, flavorful, and filling.
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Prep Time: 30 minutes
Cook Time: 3 hours 15 minutes
Rest Time: 20 minutes
Total Time: 4 hours 5 minutes

Ingredients

Ingredients (~8 servings)

  • 4 lb beef chuck roast
  • 3 Tbsp all-purpose flour
  • 1/2 cup olive oil
  • 1 leek white and light green parts only, chopped
  • 1 large yellow onion chopped
  • 6 large carrots peeled and chopped
  • 2 lbs baby yellow potatoes
  • 8 garlic cloves sliced
  • 3 1/2 cups beef stock or broth
  • 1 1/2 cups bold red wine
  • 3 Tbsp dijon mustard
  • 2 packets onion soup mix 1-oz each
  • 1 1/2 Tbsp Worcestershire sauce
  • 4 thyme sprigs
  • 3 bay leaves
  • Kosher salt
  • Freshly cracked pepper

Optional Gravy Thickener

  • 1 Tbsp cornstarch
  • 1/3 cup water

Instructions

  • Remove chuck roast from fridge 20-30 minutes before cooking.
  • Pat roast dry with paper towels.
  • Season all over with kosher salt and freshly cracked pepper.
  • Preheat oven to 350F.
  • Dust roast with flour.
  • Heat olive oil in a 6-7 qt Dutch oven over medium-high heat until shimmering.
  • Sear roast 3-4 minutes per side, including ends, until deeply browned.
  • Transfer roast to a plate.
  • Whisk together beef broth, red wine, dijon mustard, onion soup mix packets, and Worcestershire sauce in a measuring cup.
  • Add baby potatoes, carrots, yellow onion, garlic, and leek to the Dutch oven.
  • Push vegetables to the sides and nestle the seared roast in the center.
  • Pour braising liquid over everything and add thyme sprigs and bay leaves.
  • Bring to a simmer on the stovetop.
  • Cover and transfer to oven.
  • Braise 3 to 3 1/2 hours until roast is fork-tender.
  • Remove from oven and let rest covered for 20 minutes.
  • For gravy, transfer roast and vegetables to a serving platter.
  • Place Dutch oven on stovetop over medium heat.
  • Mix cornstarch with water to make a slurry and pour into remaining liquid.
  • Simmer 4-5 minutes, whisking constantly, until thickened.
  • Pour gravy over roast and vegetables or serve on the side.

Notes

Roast is done when meat shreds easily with a fork; if still tough, braise longer.
Tried this recipe?Leave a comment below & let me know!