Dutch Oven Beef Pot Roast with Potatoes

A classic, cozy one-pot dinner: well-marbled chuck roast slow-braised with potatoes, carrots, and herbs until fork-tender.

March 12, 2026

Cook: 210 min

A classic, cozy one-pot dinner. This Dutch oven pot roast features a well-marbled beef chuck roast slow-braised with potatoes, carrots, aromatics, and herbs until fork-tender. The long, low cook time breaks down connective tissue in the beef, producing deeply flavorful meat and a rich gravy in a single pot.

What you'll need

Ingredients

3-4 lb beef chuck roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, sliced
3-4 cloves garlic, minced
3 carrots, peeled and cut into large chunks
1 1/2 lb Yukon Gold or red potatoes, halved
2 cups beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme (or 1 tsp dried)
1 sprig fresh rosemary
1 bay leaf
1 tablespoon cornstarch (optional, for thickening)
1 tablespoon water

Method

Directions

1
Preheat your oven to 300F.
2
Pat the chuck roast dry and season generously with salt and pepper on all sides.
3
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until a deep golden crust forms, about 3-4 minutes per side. Remove the roast and set aside.
4
Reduce heat to medium and add the sliced onions. Cook until softened, about 4 minutes. Add garlic and tomato paste and cook for another minute until fragrant.
5
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 2-3 minutes.
6
Stir in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
7
Return the seared roast to the pot. Cover with a lid and place in the oven. Cook for 2 hours.
8
Remove the pot from the oven and add the carrots and potatoes around the roast. Return to the oven and cook another 60-90 minutes, until the beef is fork-tender and the vegetables are soft.
9
Remove the roast and vegetables to a platter. If you'd like a thicker gravy, mix cornstarch and water, stir into the braising liquid, and simmer on the stovetop until thickened.
10
Slice or shred the roast and serve with potatoes, carrots, and plenty of the rich pan gravy.