Dutch Oven Pot Roast (Fall-Apart Tender Chuck Roast Recipe)

A cooked Dutch oven pot roast surrounded by carrots, potatoes, onions, and herbs is arranged on a white square plate.

5 from 1 vote

Dutch Oven Pot Roast (Fall-Apart Tender Chuck Roast Recipe)

This classic Dutch Oven Pot Roast recipe is made with chuck roast, red wine, carrots, potatoes, and fresh herbs, then braised low and slow until perfectly fall-apart tender. It’s a cozy, one-pot dinner that never goes out of style.

Prep Time30

Cook Time2 30

Resting Time15

Course: holiday dish, Main Course, main dish, Meat

Cuisine: American

Diet: Low Salt

Servings:

Calories: 517kcal

Author: Sarah Jenkins

Ingredients

For the Pot Roast Seasoning

½ tablespoon salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
1 tablespoon fresh thyme or ½ teaspoon dried thyme
1 tablespoon fresh rosemary or ½ teaspoon dried rosemary
¼ tsp celery seed

For the Pot Roast

3-5 lb chuck roast
4 tablespoon butter or oil
4 carrots peeled and cut into 2-inch pieces
10 Yukon potatoes halved or quartered
3 stalks celery sliced into 2-inch pieces
2 large onions cut into quarters
3 parsnips peeled and cut into 2-inch pieces
1 cup mushrooms any variety, halved
3 tablespoon tomato paste
6 cloves garlic whole
1 ½ cup red table wine (or use extra beef broth)
2 cups beef broth
2 Bay leaves

Instructions

About 1 hour before cooking, remove the meat from the refrigerator. In a small bowl, mix the salt, pepper, garlic powder, onion powder, smoked paprika, and ¼ teaspoon celery seed. If using dried thyme and rosemary, add those to the mix as well. (If using fresh, set them aside for now.) Stir the spices together well, then season the chuck roast all over with the mix. Cover the meat with plastic wrap and allow it to rest at room temperature for about 1 hour.
Preheat the oven to 350℉.
Place a Dutch Oven (or another hefty pot with a lid) over medium-high heat on the stove. Pat the roast dry with a paper towel to remove any extra moisture. Add 1 tablespoon butter to the pan and, once the Dutch oven is very hot, add the roast. Brown the roast on all sides until a a crust forms. (3-4 minutes per side.) Transfer the meat to a plate. Do not wipe the pot clean.
In the same Dutch Oven, reduce the heat to medium-low and add the 3 additional tablespoon butter. Add the carrots, celery, onion, parsnips, and mushrooms to the pot. Sauté the veggies for about 8 minutes, stirring frequently and scraping the brown bits off the bottom of the pan.
Mix in the tomato paste and cook for an additional 5 minutes, stirring frequently to prevent the paste from burning.
Add the bay leaves, fresh rosemary, and thyme (if you didn’t use dried in the seasoning above) and wine. Cook until the mixture thickens slightly, about 5-7 minutes.
Return the chuck roast to the pot. Add the potatoes and garlic, and pour the broth over the entire dish. Cover the pot and cook it in the oven for 2 hours and 15 minutes, or until the meat is fork-tender and falls apart easily. Remove the lid and cook for an additional 15 minutes. Allow the meat to rest for 10-15 minutes in the Dutch Oven prior to serving. (Tip: Serve the slices of roast in bowls surrounded by veggies, with a big scoop of the gravy poured over the top!)

Notes

Notes:

Pot roast is often better when eaten the next day. If making this dish the day before, skim the top layer of fat from the roast/cooking liquid before reheating.
Reheat the full dish in the oven, low at 325°F for 30-40 minutes in the dutch oven (with the cooking liquid).
If reheating leftovers, you can reheat in the microwave (try cooking it at 50%, in the cooking liquid, to make sure the roast doesn't dry out too much.
You can also try heating slices or chopped up roast in a skillet, which produces crispy little bits that are great when tossed into a hash or sandwiches.

Nutrition