Description

If you’re craving a hearty, soul-warming dinner, this Dutch oven pot roast is the perfect choice. It’s a recipe that transforms simple, budget-friendly ingredients into something extraordinary. The beef becomes fall-apart tender, the vegetables soak up the savory broth, and the whole dish is infused with herbs and rich flavors. This is the kind of recipe that makes your home smell incredible and brings everyone to the table with eager appetites. Perfect for Sunday dinners, holidays, or any time you need a comforting meal, this pot roast is one you’ll return to again and again.

Ingredients

Scale

3–4 lb beef chuck roast
2 tbsp olive oil
2 onions, sliced
4 carrots, cut into chunks
3 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 cup red wine (or beef broth)
3 cups beef broth
2–3 sprigs fresh thyme
2 sprigs fresh rosemary
1 ½ lb potatoes, halved
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Pat roast dry and season generously with salt and pepper.
Heat oil in Dutch oven, sear roast on all sides until browned. Remove and set aside.
Add onions, carrots, and celery. Cook until softened and golden. Stir in garlic and tomato paste.
Deglaze with red wine, scraping up browned bits. Let it simmer for a few minutes.
Pour in beef broth, add herbs, and return roast to the pot. Nestle potatoes around the meat.
Cover and braise at 325°F for 3 to 4 hours, until roast is fork-tender.
Skim fat from liquid, slice roast, and serve with vegetables and broth.

Notes

For deeper flavor, make the pot roast a day ahead—flavors improve overnight.
Try adding parsnips or sweet potatoes for a twist on the classic.
Use homemade beef broth if possible for the richest taste.

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Category: Main dish
Method: Braising
Cuisine: American

Nutrition

Serving Size: 6
Calories: 510
Sugar: 6g
Sodium: 780mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 28g
Fiber: 5g
Protein: 38g
Cholesterol: 115mg