Dutch Oven Pot Roast

5 from 18 votes

This Dutch Oven Pot Roast is a cozy, slow-cooked dinner with fall-apart tender beef, carrots, potatoes, celery, and onions in a rich red wine gravy. It all cooks in one pot, making it perfect for Sunday supper or an easy weeknight meal.

Prep Time30

Cook Time4 30

Total Time5

Course: Main

Cuisine: American

Diet: Low Lactose

Servings:

Author: Brianna May

Equipment

Ingredients

4 pounds beef chuck roast
1 tablespoon Morton kosher salt
Freshly cracked black pepper
2 tablespoons brown sugar
2 tablespoons olive oil
1 large yellow onion diced
4-5 celery stalks sliced
10 garlic cloves minced
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
1 cup dry red wine (Cabernet Sauvignon or Merlot)
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 cups beef broth or stock
¼ cup cornstarch
¼ cup cold water
2 pounds yellow potatoes cut into 1½-inch pieces
1 pound whole carrots peeled and cut on a bias into 2–3-inch pieces

Instructions

Prep the beef: Preheat the oven to 325°F. Pat the chuck roast dry with paper towels. In a small bowl, mix together the salt and brown sugar. Season the roast generously on all sides with the mixture and plenty of fresh cracked black pepper.
1 tablespoon Morton kosher salt, Freshly cracked black pepper, 2 tablespoons brown sugar, 4 pounds beef chuck roast
Sear the roast: Heat the olive oil in a large 6-quart Dutch oven over medium heat. Once the oil is hot and shimmering, add the roast and sear for 3–4 minutes per side, until deeply browned. Transfer the roast to a plate and set aside.
2 tablespoons olive oil
Sauté the vegetables: Reduce the heat to medium. Add the onion and celery to the pot and sauté for 5–6 minutes, until softened and lightly golden. Stir in the garlic, tomato paste, Italian seasoning, and smoked paprika. Cook for 1–2 minutes, until fragrant and the tomato paste darkens slightly.
1 large yellow onion, 4-5 celery stalks, 10 garlic cloves, 2 tablespoons tomato paste, 1 tablespoon Italian seasoning, 1 teaspoon smoked paprika
Deglaze the pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 3–4 minutes, until slightly reduced.
1 cup dry red wine
Add the liquids and roast: Stir in the Worcestershire sauce, soy sauce, and beef broth. In a small bowl, whisk together the cornstarch and water, then stir it into the pot. Return the roast and any accumulated juices to the Dutch oven. Bring the liquid just to a simmer, then cover and transfer to the oven. Bake for 2–2½ hours.
2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 2 cups beef broth or stock, ¼ cup cornstarch, ¼ cup cold water
Add the vegetables: Carefully remove the pot from the oven and add the potatoes and carrots, nestling them around the roast. Cover and return to the oven for 1½–2 hours, or until the beef is fork-tender and the vegetables are soft.
2 pounds yellow potatoes, 1 pound whole carrots

Notes

Chuck Roast: Best cut for braising; becomes tender and flavorful. Brisket, shoulder, or bottom round can also be used.
Morton Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It’s the best salt for everyday cooking because of its size and flavor. If using table salt, reduce the amount. I highly recommend picking up some kosher salt next time you’re at the store!
Red Wine: Deglazes the pot and adds richness. Sweeter reds, like Pinot Noir or a red blend, also work. Substitute the same amount of beef broth and 1 tablespoon of balsamic vinegar if avoiding alcohol.
Braise the beef until it’s fork-tender: Cooking times are estimates — if the roast is still tough, it needs more time. Continue baking in 30-minute increments until tender; it hasn’t overcooked.

Nutrition