Introduction

This Dutch Oven Pot Roast is a comforting, tender beef dish perfect for a cozy dinner. Slow-cooked with vegetables and herbs, it develops rich flavors and melts in your mouth. Serve it over creamy mashed potatoes for a classic, satisfying meal.

A white bowl holds a comforting dish made of three main layers. The bottom layer is creamy white mashed potatoes with a smooth, slightly fluffy texture. On top of the mashed potatoes lies a rich brown beef stew with tender, shredded beef pieces showing fibers and softness. Large orange carrot chunks and a few soft celery sticks are mixed in the stew, adding bright color and texture. The stew's glossy brown sauce spreads lightly over the mashed potatoes, and small green herb leaves are sprinkled on top for contrast. A silver fork rests on the right side of the bowl, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pound boneless beef chuck roast
1 tablespoon salt, divided (plus more to taste)
3 tablespoons coconut or olive oil
1 yellow onion, sliced
1/3 cup balsamic vinegar
2 1/2 cups beef broth
6 cloves of garlic, smashed
8 carrots, peeled and cut into large pieces
6 celery stalks, cut into large pieces
1 (15 oz) can diced tomatoes
2 dried bay leaves
1 sprig fresh rosemary
2 sprigs fresh thyme
1/4 teaspoon black pepper
1 tablespoon arrowroot starch
Optional: 6 oz mushrooms
Mashed potatoes, for serving

Instructions

Step 1: Preheat the oven to 330 degrees Fahrenheit.
Step 2: Heat a large Dutch oven over medium-high heat.
Step 3: While heating, pat the chuck roast dry with paper towels. Sprinkle half the salt onto one side of the roast.
Step 4: Add the coconut or olive oil to the hot Dutch oven. Place the chuck roast salt side down, then sprinkle the remaining salt on the other side.
Step 5: Sear the beef for 6-8 minutes on each side until a golden brown crust forms. Remove the roast and set aside.
Step 6: Lower the heat, add balsamic vinegar to deglaze the pan. Add onions and garlic, cooking for 2-3 minutes.
Step 7: Remove the Dutch oven from heat. Add the beef, carrots, celery, diced tomatoes, herbs, bay leaves, 2 cups of beef broth, and black pepper. Cover with the lid and cook in the oven for 3-4 hours until the beef is fork tender.
Step 8: Remove the roast and skim fat from the liquid. Whisk together the remaining ½ cup beef broth and arrowroot starch. Simmer the braising liquid on the stove and stir in the arrowroot mixture until thickened. Return the roast to the gravy to heat through.
Step 9: Serve the pot roast pieces, vegetables, and gravy over mashed potatoes. Enjoy!

Tips & Variations

For deeper flavor, sear the roast in batches if your Dutch oven is crowded.
Add mushrooms for an earthy taste and additional texture.
Substitute arrowroot starch with cornstarch in equal amounts if preferred.
Use fresh herbs if dried are unavailable, but reduce quantity as they are more concentrated.

Storage

Store leftover pot roast and gravy in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat until heated through, adding a splash of broth if the sauce is too thick. This dish also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

A large piece of browned cooked beef sits in the center of a white pot filled with dark brown broth, surrounded by chunky orange carrots, light green celery pieces, and pale onion slices. A light brown bay leaf rests on the broth’s surface near the meat, with fresh green thyme and rosemary sprigs placed on the right side of the beef. The pot is on a white marbled surface, with garlic cloves and extra sprigs of thyme and rosemary scattered around it, along with a beige cloth partially visible under the pot’s handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this pot roast?

Yes, other tough cuts like brisket or round roast will also work well because they become tender during slow cooking.

Do I need a Dutch oven to make this recipe?

A Dutch oven is ideal because it retains heat and moisture perfectly, but you can use any heavy, oven-safe pot with a tight-fitting lid.

The Best Dutch Oven Pot Roast Recipe

Print Recipe

★★★★★

4.5 from 67 reviews

This Best Dutch Oven Pot Roast recipe features a tender, flavorful beef chuck roast slow-cooked with vegetables and herbs in a rich balsamic and tomato-infused broth. Searing the meat before oven-braising locks in flavor, and a homemade arrowroot-thickened gravy finishes the dish beautifully, perfect served over creamy mashed potatoes for a comforting meal.

Author: Toney
Prep Time: 15 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Meat and Seasonings

3 pound boneless beef chuck roast
1 tablespoon salt, divided (plus more to taste)
1/4 tsp black pepper
1 tablespoon arrowroot starch

Vegetables

1 yellow onion, sliced
6 cloves of garlic, smashed
8 carrots, peeled and cut into large pieces
6 celery stalks, cut into large pieces
Optional: 6 oz mushrooms

Liquids and Herbs

3 tablespoons coconut or olive oil
1/3 cup balsamic vinegar
2 1/2 cups beef broth, divided (2 cups + 1/2 cup)
1 can (15 oz) diced tomatoes
2 dried bay leaves
1 sprig fresh rosemary
2 sprigs fresh thyme

Serving Suggestion

Mashed potatoes, for serving

Instructions

Preheat Oven: Preheat your oven to 330 degrees Fahrenheit to prepare for the slow braising process.
Heat Dutch Oven: Place a large Dutch oven over medium-high heat to get it ready for searing the meat.
Prepare Chuck Roast: Pat the beef chuck roast dry with paper towels. Sprinkle half of the salt evenly on one side of the roast.
Sear Beef: Add the coconut or olive oil to the hot Dutch oven. Place the beef in the pot salt-side down, then sprinkle the remaining salt on the exposed side. Sear the roast for 6-8 minutes on each side until a golden-brown crust forms. Remove the beef and set it aside.
Deglaze and Sauté Aromatics: Reduce the heat to medium-low. Add the balsamic vinegar to deglaze the pot, scraping any browned bits off the bottom. Add the sliced onions and smashed garlic cloves, cooking for 2-3 minutes until fragrant and slightly softened.
Add Ingredients and Braise: Remove the Dutch oven from the heat. Add the seared beef back to the pot along with carrots, celery, diced tomatoes, bay leaves, rosemary, thyme, 2 cups of beef broth, and black pepper. Cover with the lid and place it in the preheated oven. Cook for 3-4 hours, or until the beef is fork-tender and the vegetables have softened.
Prepare Gravy: Remove the roast from the Dutch oven. Skim off any excess fat from the surface of the braising liquid. In a small bowl, whisk together the remaining 1/2 cup beef broth and arrowroot starch until smooth. Place the Dutch oven on the stovetop over medium heat, bring the braising liquid to a simmer, and slowly stir in the arrowroot slurry. Cook until the liquid thickens into a gravy.
Finish and Serve: Nestle the roast back into the pot with the thickened gravy to heat through. Serve the pot roast with carrots, celery, and gravy spooned over mashed potatoes. Enjoy your hearty and flavorful meal!

Notes

For best results, patting the meat dry before searing helps achieve a beautiful crust.
If you prefer a thicker gravy, increase the arrowroot starch slightly, but add gradually to avoid over-thickening.
Optional mushrooms can be added in step 6 for additional earthy flavor.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Using fresh herbs adds vibrant flavor, but dried herbs can be substituted if needed (reduce quantity by half).

Keywords: Dutch oven pot roast, slow-cooked beef, braised chuck roast, easy pot roast recipe, comfort food beef stew