Dutch Oven Recipes
Classic Dutch oven pot roast features fall-apart tender chuck roast with carrots, potatoes, and onions in rich gravy. Low-and-slow braising creates deep flavor perfect for Sunday dinner or meal prep.
- Prep Time: 20 mins
- Cook Time: 4 hrs
- Total Time: 4 hrs 20 mins
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Dutch Oven
- Cuisine: American
Ingredients
Scale
- 3–4 lb chuck roast
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 large onions sliced
- 6 garlic cloves minced
- 2 tbsp tomato paste
- 1 cup red wine (or beef broth)
- 3 cups beef broth
- 2 tbsp Worcestershire sauce
- 4 large carrots cut in chunks
- 1.5 lb Yukon gold potatoes quartered
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- 1. Preheat oven to 300°F. Pat roast dry, season generously with salt and pepper.
- 2. Heat oil in Dutch oven over medium-high. Sear roast 4-5 minutes per side. Remove.
- 3. Sauté onions 5 minutes. Add garlic and tomato paste, cook 1 minute.
- 4. Deglaze with wine, scraping browned bits. Add broth, Worcestershire, thyme, bay leaves.
- 5. Return roast. Cover and braise 2.5 hours. Add carrots and potatoes. Braise 1.5 more hours.
- 6. Remove roast and veggies. Simmer gravy 10 minutes to thicken. Serve together.
Notes
- Sear creates flavor foundation; don’t skip this step.
- Low oven temp ensures tender meat.
- Make gravy ahead or freeze leftovers up to 3 months.
Nutrition
- Serving Size: 6 oz meat + veggies
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg
Keywords: dutch oven pot roast, beef pot roast, sunday pot roast