This savory Dutch Oven Pot Roast is classic old-fashioned comfort food at its finest! A boneless beef chuck roast is slow cooked to fall-apart tender perfection in a cast iron Dutch oven, along with potatoes, carrots, celery, and onions.
And the mouthwatering GRAVY in this pot roast… it’s so delicious! Crusty French bread is a must for sopping up the flavorful gravy goodness.
I’ve been working on perfecting this recipe for a good while now, making and testing it periodically throughout the past year or so.
Ironically, pot roast with veggies was the last meal my dear aunt requested from me before she passed late last year, and I was honored to have the privilege of making it for her. This recipe does take some time, but it’s so worth it!
Ingredients Needed
- Chuck roast – You’ll need a boneless beef chuck roast that is approximately 3 to 3 ½ pounds.
- Onion
- Celery
- Carrots
- Potatoes
- Beef broth
- Salt and black pepper – For seasoning the roast before searing.
- Olive oil – For searing the roast before baking.
- Red wine – Additional beef broth can be substituted for red wine.
- Garlic
- Italian seasoning – Use store-bought or make your own Italian seasoning.
- Bay leaf
- Cornstarch and water – For the cornstarch slurry to make the gravy.
How to Prepare
The following is a very brief overview; please see the recipe card for full detailed instructions.
For the roast:
- Season the roast with salt and black pepper.
- Sear the roast in your Dutch oven. Transfer the roast to a plate.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the pot using a wooden spoon. Add garlic and cook until fragrant. Pour in beef broth.
- Arrange onions around the roast and sprinkle evenly with Italian seasoning, then add the bay leaf.
- Cover and bake in a preheated oven for 2 hours.
- Remove the Dutch oven after 2 hours and add the potatoes, carrots, and celery. Cover and bake for an additional 1 ½ to 1 ¾ hours.
For the gravy:
- Remove the roast and vegetables from the Dutch oven and transfer them to a platter. Whisk cornstarch and water in a small bowl or large measuring cup.
- Bring the broth to a simmer in the Dutch oven on the stovetop. Slowly pour in the cornstarch slurry while whisking to combine. Simmer for 3 minutes or until thickened.
At this point, you can return the roast and veggies to the Dutch oven with the gravy or drizzle the gravy over the roast and veggies on the platter.
Helpful Tips
- Choose a well-marbled chuck roast for the best flavor.
- Trim and discard any excess fat from around the outer edges of the roast before seasoning.
- Do not disturb the beef while it’s searing – the goal is a deep golden brown sear to seal in the juices.
I hope you and your family enjoy this comforting pot roast as much as my family and I have enjoyed it!
More Comforting Beef Recipes
Dutch Oven Pot Roast
Ingredients
- 3 to 3½ pound boneless beef chuck roast excess fat trimmed from edges and discarded
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- ¾ cup red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir
- 1 ½ tablespoons minced fresh garlic
- 2 cups beef broth low sodium
- 1 large yellow onion cut into large wedges, about 1 ½-inch thick
- 1 tablespoon Italian seasoning
- 1 bay leaf
- 3 large carrots peeled and cut into 2-inch pieces
- 2 large celery stalks cut into 2-inch pieces
- 1 pound gold potatoes scrubbed clean, rinsed, and patted dry with paper towels – cut into 1 ½-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Ensure your oven rack is positioned in the center of your oven. Preheat your oven to 300 degrees F.
- Pat the roast dry with paper towels. Season with salt and pepper.
- Heat olive oil in a large oven-safe Dutch oven (with at least a 5.5-quart capacity) over medium high heat. Add the roast and sear on all sides until deep golden brown (about 3 minutes each side). Add more olive oil if necessary while searing. Carefully remove the roast (using tongs) and transfer to a large plate.
- Pour in the red wine and stir (using a wooden spoon), scraping up any browned bits from the bottom of the pot.
- Add garlic and cook until fragrant (about 30 seconds), stirring constantly. Pour in beef broth and stir to combine.
- Remove the pot from the heat and return the roast (along with any juices) to the Dutch oven.
- Arrange the onion wedges around the outside of the roast (as evenly as possible).
- Evenly sprinkle Italian seasoning over the roast and onions. Add the bay leaf.
- Cover and bake for 2 hours.
- After 2 hours, carefully remove the Dutch oven (using oven mitts!). Arrange the carrots, celery, and potatoes around the roast. Cover and bake for an additional 1 ½ to 1 ¾ hours, or until the roast and veggies are fork-tender. Remove and discard bay leaf.
- Make the gravy: Carefully remove the roast with tongs and transfer to a large platter. Remove the vegetables using a slotted spoon and transfer to the platter with the roast. Whisk the cornstarch and water in a small bowl or large measuring cup until smooth and combined. Bring the broth to a simmer in the Dutch oven on the stovetop. Slowly pour in the cornstarch slurry while whisking to combine. Simmer for 3 minutes or until thickened.
Notes
- Prep time includes searing time.
- Storage: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- Red wine can be substituted with additional beef broth.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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