One Pot Dutch Oven Pot Roast

There’s something truly comforting about a hearty pot roast, and this One Pot Dutch Oven Pot Roast recipe delivers just that.

A tender roast with vegetables, all cooked together in one pot, for an effortless, flavorful meal!

Why You’ll Love This Recipe

Convenient and Simple

This one-pot Dutch oven pot roast is easy to make and requires minimal prep. Everything is cooked in one pot, meaning fewer dishes to clean and more time to relax after dinner.

Tender, Flavorful Roast

Cooking the roast slowly in the Dutch oven ensures it becomes melt-in-your-mouth tender. The vegetables absorb all the delicious juices from the meat, creating a rich, flavorful dish.

Versatile Ingredients

This recipe uses simple, accessible ingredients like carrots, potatoes, and herbs that you likely already have in your kitchen. You can also swap out vegetables based on what you have available—parsnips, turnips, or celery would work wonderfully.

Comfort Food at Its Best

There’s nothing quite like a classic pot roast for a comforting, satisfying meal. Whether it’s a busy weekday dinner or a Sunday feast, this recipe delivers warm, hearty flavors with every bite.

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Ingredients You’ll Need

• 3-4 lb. beef chuck roast (bone-in or boneless)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 onion, peeled and quartered
• 4 garlic cloves, smashed
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 medium potatoes, peeled and quartered
• 3-4 sprigs fresh rosemary
• 3-4 sprigs fresh thyme
• 2 cups beef broth (or stock)
• 1 cup red wine (optional, or you can substitute with more beef broth)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 bay leaf
• 1 tbsp cornstarch (optional, for thickening the gravy)

How to Make Pot Roast in a Dutch Oven

1. Preheat the Oven

Preheat your oven to 325°F (163°C). This ensures that the roast will cook evenly throughout the process.

2. Brown the Roast

Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast generously with salt and pepper on all sides. Once the oil is hot, place the roast in the Dutch oven and brown it for 3-4 minutes on each side. This step is crucial for locking in the flavors and creating a delicious crust. Once browned, remove the roast and set it aside.

3. Sauté the Aromatics

In the same Dutch oven, add the quartered onion and smashed garlic. Sauté for 2-3 minutes, scraping up any brown bits left from the roast. These browned bits are packed with flavor and will infuse the sauce with richness.

4. Deglaze the Pot

Add the red wine (or additional beef broth) to the pot, stirring to deglaze. Let the wine simmer for 1-2 minutes to cook off the alcohol, while allowing it to reduce slightly. If you’re not using wine, just add the beef broth at this stage.

5. Add the Remaining Ingredients

Return the browned roast to the Dutch oven. Add the carrots, potatoes, rosemary, thyme, tomato paste, Worcestershire sauce, and bay leaf. Pour in the beef broth until the roast is about halfway submerged. If needed, add a bit more broth to cover the vegetables and roast.

6. Cook the Pot Roast

Cover the Dutch oven with its lid and place it in the preheated oven. Let it cook for about 3-4 hours, or until the roast is fork-tender and easily shreds when pulled apart. Check on it occasionally to ensure there’s enough liquid in the pot (you can add more broth if necessary).

7. Make the Gravy (Optional)

Once the roast is done, remove the meat and vegetables from the Dutch oven. If you’d like to make a thicker gravy, remove a small amount of liquid from the pot and whisk in 1 tablespoon of cornstarch. Return the mixture to the Dutch oven and simmer over medium heat for a few minutes until thickened. Taste and adjust seasoning with salt and pepper.

8. Serve

Slice or shred the roast and serve it with the vegetables and gravy on top. Enjoy this comforting, one-pot meal with your favorite sides, or just savor it as it is!

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