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Pot roast with carrots and potatoes in dutch oven

Dutch Oven Pot Roast

The most delicious dutch oven pot roast recipe, slow-cooked to tender perfection with aromatic vegetables, and a touch of red wine.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 602
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3-4 lb chuck roast
  • 2 tsp salt
  • 2 tsp Bayou City Garlic Pepper plus more for seasoning to taste
  • 2 tbsp grapeseed oil
  • 1 large sweet yellow onion
  • 3 stalks celery
  • 6 cloves garlic
  • 3 tbsp tomato paste
  • 1 cup red wine can be substituted with beef stock
  • 3 cups beef broth use more if needed
  • 2 tsp worcestershire sauce optional
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • 2 sprigs rosemary
  • 1/2 lb baby carrots about 6-8
  • 1 lb baby potatoes a variety of colors
  • 1 tbsp onion powder
  • chopped parsley for garnish

Equipment

  • 1 Dutch Oven 8 quart

Method
 

  1. Preheat oven to 325 degrees F.
  2. Heat the cooking oil in a Dutch oven over medium-high heat.
  3. Pat the chuck roast dry with paper towels and season generously with salt and garlic pepper.
  4. Sear the roast in the hot oil until it develops a beautiful brown crust on all sides. Once done, remove the roast and set it aside.
  5. In the same Dutch oven, add the sliced onions, celery, and minced garlic. Sauté until fragrant and golden.
  6. Stir in the tomato paste and worcestershire sauce (optional) and cook for a minute to enhance its flavor.
  7. Pour in the red wine, using a wooden spoon to scrape up the flavorful brown bits from the bottom of the pot. Let wine reduce for about 5 minutes
  8. Return the seared roast to the Dutch oven, nestling it among the onions and garlic.
  9. Add the carrots, potatoes, bay leaves, rosemary, and thyme sprigs around the roast.
  10. Pour in the beef broth until it reaches about halfway up the sides of the roast.
  11. Sprinkle a pinch of paprika. onion powder, and garlic powder over the roast and vegetables for an extra layer of flavor.
  12. Cover the Dutch oven with its lid and transfer it to the preheated oven.
  13. Allow the pot roast to cook for 3 to 3.5 hours, until the meat is fork-tender and practically falls apart.
  14. Once done, carefully remove the Dutch oven from the oven and let it rest for a few minutes before serving.
  15. Serve the pot roast alongside the vegetables, drizzled with the delectable cooking juices on top or rice or mashed potatoes.

Video

Notes

Pro Tips for Success:
  • Choose a well-marbled chuck roast for the juiciest results.
  • Pat the roast dry before searing to achieve that irresistible crust.
  • Don't rush the slow-cooking process – it's the secret to tender perfection.
  • Let the roast rest before slicing to retain its juices.
Perfect Pairings:
Serve your Dutch Oven Pot Roast with creamy mashed potatoes, buttered noodles, or a chunk of crusty bread. The roasted vegetables and luscious juices are perfect for ladling over your chosen side.
Get Creative:
Feel free to add other veggies like celery, parsnips, or Brussels sprouts for an extra burst of flavor and nutrition.