This Dutch Oven Pot Roast comes together in about three hours (yep, that’s right!) and cooks all in one pot for a easy weeknight dinner that your family will love! Switch up the vegetables to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me, I know that cooking for a busy family can feel overwhelming at times, but this comforting dish has a way of making it all seem a little more manageable, and way more delicious!

Ingredient Breakdown

3-4 pounds boneless beef chuck roast
2 tablespoons olive oil
1 large onion (diced)
1 rib celery (diced)
2 cloves garlic (smashed)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 cups chicken stock
1 pound Yukon gold potatoes (cut in halves or quarters)
1 pound carrots (diced)
2 tablespoons cornstarch (for thickening)
Salt and pepper to taste

Let’s Get Cooking!

Preheat and Prep the Meat

Preheat your oven to 300°F. Pat the chuck roast dry with paper towels, this helps achieve a better sear. Generously season all sides with salt and pepper.

Sear the Roast

Heat 2 tablespoons of olive oil in a large Dutch oven (6-8 quart size recommended) over medium-high heat. Once hot and shimmering, add the roast. Sear undisturbed for 5-7 minutes per side until a deep golden-brown crust forms. This step locks in juices and builds flavor, don’t skip it!
Remove the roast to a plate and set aside.

Build the Flavor Base

Reduce the heat to medium-low. Add the chopped onion and celery to the pot, scraping up any browned bits (fond) from the bottom, these add incredible depth! Cook for 8-10 minutes until softened and starting to caramelize.
Stir in the smashed garlic, tomato paste, and Worcestershire sauce; cook for 1 more minute until fragrant.

Deglaze and Braise

Pour in the chicken stock, stirring to deglaze the pot fully. Return the seared roast and any accumulated juices to the Dutch oven. Bring to a gentle boil, then cover tightly with the lid.
Transfer to the preheated oven and braise for 2 hours at 300°F. The meat should start feeling tender at this point.

Add Vegetables

Remove the pot from the oven. Add the diced potatoes and carrots, pushing them into the liquid for even cooking. Cover again and return to the oven for another 1-1.5 hours, or until the roast is fork-tender (it should shred easily) and veggies are soft but not mushy.

Thicken the Gravy

Transfer the roast and veggies to a serving platter, tenting with foil to keep warm. Skim excess fat from the pot’s liquid if needed. Place the pot on the stovetop over medium heat and bring to a simmer.
In a small bowl, whisk 2 tablespoons cornstarch with 1/4 cup cold water until smooth. Gradually stir into the simmering liquid until the gravy thickens to your liking (about 2-3 minutes). Taste and adjustseasoning with salt or pepper.

Serve

Slice or shred the roast, then pour the gravy over everything and garnish with chopped parsley if desired. Enjoy hot!

Why You’ll Love This Recipe

Ah, the Dutch Oven Pot Roast, my ultimate go-to recipe for chilly evenings or when life just feels a bit hectic. This is truly comfort food at its finest! When I make this, the smell wafting through the house is just heavenly, it makes everyone wander into the kitchen, anticipating the flavors to come.

The best part is that you can throw in whatever veggies you have lying around and it’ll turn out great! I’ve used sweet potatoes, parsnips, and even added some green beans depending on what I’ve got. You’re going to love how forgiving this recipe is!

If you loved this Dutch Oven Pot Roast, be sure to check out my Ground Beef Bibimbap, my Slow Cooker Beef Tacos, or my Savory Beef Mushroom Pie!

Tips for Success

Comfort Food

There’s something about a pot roast that’s just so comforting. It becomes this rich, hearty dish that warms you from the inside out, perfect for when the weather turns chilly. You’ll find that the depth of flavor you get from simmering the meat and veggies together is truly amazing.

Easy Cleanup

This Dutch Oven Pot Roast comes together all in one pot! Minimal cleanup is required after. You chop, sauté, and cook everything in that one lovely Dutch oven. Seriously, who has time to do dishes in the middle of dinner prep?

Meal Prep Friendly

This recipe is absolutely perfect for meal prep. You can make the entire pot roast on the weekend and then enjoy it throughout the week. It also tastes even better the next day, as all those wonderful flavors meld together!

Customizable

Feeling adventurous? Switch up the veggies or even add some herbs like rosemary or thyme for a completely different flavor! The best part is, using whatever ingredients you have is part of the fun of making this pot roast your very own!

Serving and Storage

How to Serve This Recipe

I love serving my Dutch Oven Pot Roast with fluffy mashed potatoes or buttered bread to soak up that rich gravy. A crisp side salad or steamed veggies are also perfect companions.

Storage

This pot roast keeps well in the fridge for about 3-4 days. Be sure to store the meat and veggies in an airtight container to keep everything fresh!

Reheating Instructions

When you’re ready to enjoy leftovers, just reheat it in a saucepan over low heat until warmed through. Alternatively, you can pop it in the microwave for about 2-3 minutes. If it seems a bit thick, add a splash of broth or water to loosen it up!

Freezer Friendly

Yes, this recipe is freezer-friendly! You can freeze the cooked pot roast for up to 3 months. Just make sure to let it cool completely before transferring it to freezer-safe bags or containers. Thaw in the refrigerator overnight before reheating.

There you have it! Your new favorite Dutch Oven Pot Roast recipe. It’s easy, comforting, and best of all, delicious! Happy cooking, friends, can’t wait for you to try this one! For more Recipe Follow us in Pinterest.