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dutch oven pot roast

Dutch Oven Pot Roast

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Course Main Course

Ingredients
  

  • 2-3 lbs chuck roast
  • salt, to taste
  • black pepper, to taste
  • olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1/2 cup red wine
  • 1 tbsp Worcestershire sauce
  • 1 tsp thyme
  • 1 tsp rosemary
  • 2 bay leaves
  • vegetables, if desired

Instructions
 

  • Preheat the oven to 275°F.
  • Heat the oil in the Dutch oven on the stovetop over medium-high heat.
  • Add the onion to the Dutch oven and sauté until translucent.
  • Add the roast to the pan and sear it on all sides until golden brown. Transfer the roast to a plate.
  • Scrape up the browned bits from the bottom of the Dutch oven and stir the onions. Toss in the garlic cloves and continue sautéing for 30-60 seconds until fragrant. Pour the beef broth, red wine, and Worcestershire sauce into the Dutch oven, stirring until the mixture bubbles. Reduce the heat to medium.
  • Add the roast back to the pot and add the thyme, rosemary, and bay leaves.
  • Top the Dutch oven with a lid and transfer it to the oven to cook for about 3 hours or until fork-tender. If adding vegetables, do so at the 2-hour mark, giving them another 45-60 minutes to cook.
  • Remove the Dutch oven from the oven and transfer the pot roast to a cutting board to rest for 15 minutes before slicing.

Notes

If you don’t use wine in your cooking or don’t have any available, you can swap out the wine for more beef broth in the recipe. As for vegetables, celery, carrots, and potatoes are go-to options for pot roast, but mushrooms, onions, asparagus, peas, and beans can all work, too.
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