Best Dutch Oven Pot Roast (Melt-In-Your-Mouth!)

Dutch oven pot roast on a cutting board with a fork.

5 from 8 votes

Best Dutch Oven Pot Roast (Melt-In-Your-Mouth!)

This Dutch Oven Pot Roast recipe creates melt-in-your-mouth tender beef with rich, savory gravy and perfectly cooked vegetables. It’s hearty, comforting, and perfect for a cozy family dinner!

Prep Time15

Cook Time3 30

Total Time3 45

Course: Dinner

Cuisine: American

Keyword: Dutch Oven Pot Roast

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

3 lb beef roast chuck or bottom blade
2 tbsp olive oil
1 tbsp kosher salt
1 tsp black pepper
1 onion thinly sliced
4 cloves garlic minced
1 ½ to 2 cups beef broth see recipe instructions for details
1 cup dry red wine optional, can substitute with more broth
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 ½ cups baby carrots or 3 carrots cut into large chunks
1 lb potatoes cut into large pieces
Salt and black pepper to taste
Cornstarch slurry 2 tbsp cornstarch + 2 tbsp water for gravy

Instructions

Preheat and Sear the Roast:

Preheat your oven to 300°F.
Heat olive oil in a large Dutch oven over medium-high heat.
Pat the roast dry with paper towels, then season with salt and black pepper.
Sear the roast for 3-4 minutes per side until golden brown. Remove and set aside.

Sauté Aromatics:

Add sliced onion and minced garlic to the Dutch oven. Sauté for 3 minutes until softened and fragrant.

Deglaze the Pot:

Pour in 1 1/2 cups of the beef broth and red wine, scraping up any browned bits from the bottom.
Stir in Worcestershire sauce, thyme, and rosemary.

Assemble and Cook:

Return the seared roast to the Dutch oven, nestling it into the liquid. The liquid should come half way up the sides of the roast. If it doesn't, add the remaining 1 cup broth.
Place a sheet of aluminum foil over the pot before putting the lid on. This creates a tight seal and prevents the liquid from escaping to keep the meat extra moist. Cover with a tight-fitting lid and transfer to the oven.
Roast for 2 1/2 hours, then add the carrots and potatoes to the pot. Check that there is at least 1/2" of liquid remaining. If not, top it up with more broth.
Roast for an additional 1 hour to 1 1/2 hours, until the meat is fork-tender and vegetables are cooked through.

Make the Gravy:

Remove the roast and vegetables from the Dutch oven and tent them with foil to keep warm.
Place Dutch oven over medium heat with the braising juices. Stir in the cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) and simmer 2–3 minutes until glossy and thickened. Season with additional salt and pepper to taste.

Notes

Cooking time: Generally, a 3 to 5-pound roast requires about 3 to 4 hours at 300°F until it becomes fork-tender. A larger roast will be on the longer end and a smaller roast will be on the shorter end. Ultimately, the fork test will tell you when it's done. Your meat will fall apart easily when it's ready. If it doesn't, keep cooking.

Wine-free option: Replace red wine with additional beef broth.

Dutch oven size: Use a 5.5–6-quart Dutch oven for a 3–4 lb roast.

Broth quantity: Do not fully submerge the roast. Braising relies on the meat being partially exposed to steam. I give a range for broth to ensure you only add enough to reach halfway up the side of the beef.

Thicker gravy: Usual the liquid evaporates to 1/2 the starting quantity but if you have an excellent seal and more liquid remains, the original 2 tbsp of cornstarch may not be enough. If the gravy is still too thin after 2 minutes, mix another 1 tbsp of cornstarch with 1 tbsp of cold water and stir that in gradually until you reach your desired thickness.

Nutrition