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Dutch Oven Pot Roast

This is comfort food that requires minimal prep but delivers maximum flavor. The long, slow braise transforms tough chuck into fork-tender meat while building a rich gravy from the cooking liquid.
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Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Ingredients

~8 servings

  • 4-5 lb boneless chuck roast
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 2 Tbsp olive oil
  • 3 cups beef broth
  • 1/3 cup Worcestershire sauce
  • 3 Tbsp tomato paste
  • 6 cloves garlic minced
  • 1 large onion sliced
  • 6 large carrots peeled and cut into 1-inch pieces
  • ~2 lbs Yukon gold potatoes cut into 1-inch pieces
  • 1 sprig fresh rosemary
  • 1/3 cup flour
  • 3/4 cup water or beef broth

Instructions

  • Season chuck roast with salt and pepper. Sear in hot oil until browned on all sides.
  • Add broth, Worcestershire, tomato paste, and garlic to pot. Scrape browned bits from bottom.
  • Return roast to pot with rosemary. Cover and bake at 350F for 2 hours.
  • Add onions, carrots, and potatoes. Continue baking 1-2 hours until meat shreds easily.
  • Remove roast and vegetables to platter. Whisk flour with water, then stir into cooking liquid.
  • Boil gravy 1 minute until thickened. Season to taste.

Notes

Meat should reach 202F internal temperature. Vegetables should be tender but not mushy.
Tried this recipe?Leave a comment below & let me know!