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Dutch Oven Beef Pot Roast with Potatoes

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—all in a single pot.

Serve this comforting roast with crusty bread or a simple salad for a hearty family meal.

 Dutch Oven Beef Pot Roast with Potatoes

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
  • 1½ lb Yukon Gold or red potatoes, halved
  • 2 cups beef broth
  • ½ 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
Cook time
3 hours and 30 minutes

Instructions

  1. 1. Preheat your oven to 300°F.
  2. 2. Season the roast: Pat the chuck roast dry and season generously with salt and pepper on all sides.
  3. 3. Sear the beef: 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. 4. Build the base: 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. 5. Deglaze: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 2–3 minutes.
  6. 6. Add braising liquid: Stir in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
  7. 7. Braise the roast: Return the seared roast to the pot. Cover with a lid and place in the oven. Cook for 2 hours.
  8. 8. Add vegetables: 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. 9. Finish the gravy (optional): 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. 10. Serve: Slice or shred the roast and serve with potatoes, carrots, and plenty of the rich pan gravy.