This recipe is a classic dutch oven pot roast with potatoes and carrots that slow cooks in the oven until it’s pull-apart tender.

Especially on chilly days, recipes like this pot roast or our Slow Cooker Beef Stew are hearty, satisfying, and a delicious way to stay warm!

About The Recipe: Dutch Oven Pot Roast

? Tender Every Time

This recipe is made with a 3 – 5 pound cut of chuck roast meat (or you can also use brisket). The meat cooks almost completely submerged in liquid (beef broth and wine) so that it turns out perfectly tender ever time.

? Fresh Herbs

One of the best parts of this recipe is the fresh herbs that cook with it. Fresh sprigs of rosemary and thyme are added on top of the roast for added flavor. They’ll also make your home smell HEAVENLY while this recipe slow cooks for a few hours in the oven!

✨ Simple But Impressive

This dutch oven pot roast is simple to prepare and the results are impressive. It’s an ideal recipe for a memorable family dinner or special occasion.

Tips for Making Dutch Oven Pot Roast

? Use a 4 or 5 quart dutch oven:

your could also use a slightly larger or smaller one, but this size works well because your meat will be mostly covered by liquid (broth & wine) while it cooks).

? Season with salt and pepper:

For the right amount of seasoning in this recipe, generously season the roast before searing it and then sprinkle some salt and pepper to taste once it’s served on your plate.

? Chop large potatoes:

If you have some baby potatoes that are larger than average, slice them in half so that they cook evenly

? Serve it with any remaining liquid:

You can shred and serve this recipe directly from the dutch oven; but if you transfer it to a serving dish pour any remaining liquid from the pot over the beef.

Dutch Oven Pot Roast with Potatoes and Carrots

Author: Megan
Total Time: 3 hours 15 minutes
Yield: 8 servings 1x

Print Recipe

Description

A classic, no fail dutch oven pot roast with potatoes and carrots that slow cooks in the oven until it’s pull-apart tender.

Ingredients

Scale

3 – 5 pound chuck roast
Salt and pepper, to taste
3 tablespoons olive oil
5 cloves garlic, minced
1 yellow onion, peeled and chopped 1” slices
8 whole carrots, peeled & sliced into 2” pieces
1 cup red wine (can substitute beef broth)
3 cups beef broth
1 pound Yukon gold baby potatoes (or baby white potatoes)
¼ cup Worcestershire sauce
3 sprigs fresh rosemary
3 sprigs fresh thyme
Parsley, optional for garnish

Instructions

Preheat the oven to 350 degrees. Take out a medium to large dutch oven (I used a 4 quart dutch oven and would recommend this size or slightly larger).
Sprinkle salt and pepper on both sides of your roast.
Add olive oil to the bottom of your dutch oven over medium high heat. Once the oil is hot, sear your roast for 3 – 4 minutes on either side, until browned.
Remove the roast from your dutch oven and set aside. Saute the minced garlic in the dutch oven for 1 minute. Pour the beef broth and wine into the dutch oven and deglaze the bottom by gently scraping up any remaining bits of stuck meat with a wooden spoon or spatula.
Add the roast back into the dutch oven. Top with the potatoes, carrots and onions. Pour in the worcestershire sauce and add the fresh herbs on top.
Place the dutch oven into the preheated oven with the lid on. Cook for 3 – 3 ½ hours for a 3 pound roast and 4 – 4 ½ hours for a 4 or 5 pound roast, until the meat is cooked through and easily pulls apart with a fork. For most cuts of meat, it will be done when it reaches an internal temperature of 180 degrees F.
Optionally, serve garnished with chopped parsley and season with additional salt and pepper to taste.