Dutch Oven Pot Roast

5 from 4 votes

This Dutch Oven Pot Roast features fall-apart tender chuck roast, vegetables, and beef broth. A quick prep makes this the perfect comfort food for any occasion!

Prep Time10

Cook Time3 30

Total Time3 40

Course: Main Course

Cuisine: American

Servings: people

Calories: 486kcal

Author: Ned Adams

Equipment

5 quart cast iron Dutch oven

Ingredients

3-5 lb beef roast chuck roast is my favorite cut for this
¼ cup flour
2 tablespoon olive oil extra virgin
2½ lbs red potatoes cubed in 1 inch pieces
6 carrots cut into 2 inch pieces
4 celery stalks diced
1 yellow onion small; diced
32 oz beef broth
2 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon black pepper ground
1 teaspoon salt
1 teaspoon granulated garlic
1 teaspoon thyme ground
½ teaspoon paprika ground
½ teaspoon rosemary ground

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Instructions

Preheat oven to 325° F.
Coat the roast with flour, then season all sides with salt and pepper.
Heat extra virgin olive oil in a 5 quart Dutch oven over medium high heat. Sear the roast for 3 to 5 minutes per side, until browned on all sides. Remove the roast and set it aside.
Add the onion and celery to the drippings and cook for 3 to 4 minutes. Add a splash of beef broth and scrape up the browned bits from the bottom of the pot.
Stir in the tomato paste and Worcestershire sauce, then return the roast to the pot.
Layer the potatoes and carrots around the roast and pour the remaining broth around the edges.
Add thyme, granulated garlic, rosemary, and paprika to the top.
Cover and bake for 3 to 3.5 hours, until the meat is fork tender and the internal temperature reaches 195 to 205° F.
Let the roast rest for 10 to 15 minutes before slicing or shredding.

Notes

Don't Rush It. Plan on at least 3 hours in the oven and do not raise the temperature to speed things up. The connective tissue needs that time to melt, and that is what makes pot roast tender.
Searing the Beef. Let the roast sit on each side for 3 to 5 minutes so it browns nicely. You want a golden brown crust before flipping.
Go by tenderness, not the clock. The roast is done when a fork slides in with no resistance, around 195 to 205° F internal. Larger or thicker cuts can take closer to 4 hours.
Firmer potatoes. Add the potatoes at the 90 minute mark instead of the start if you like bigger, firmer chunks.
Make a pan gravy. Whisk a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water into the pot juices over medium heat and simmer until thickened.

Nutrition