This dutch oven pot roast is the perfect comforting meal with melt in your mouth pieces of chuck roast simply seasoned and then cooked to perfection low and slow in the oven.
Pot roast is a classic American dish that truly warms the soul. It’s a dish of humble beginnings using the not-so-expensive cut of meat but making it taste like it’s the most expensive thing you’ve ever eaten. For me, even though beef isn’t my favorite protein, a warm bowl of pot roast will have me forgetting about chicken in a second. The slow cooking process in moist heat tenderizes the meat in a way that is truly magical. The chuck roast is a tough and dense cut of meat and it’s incredible how it just falls apart when cooked correctly. If you’ve been looking to try a super simple and straight-to-the-point recipe for your next pot roast then look no further than my dutch oven pot roast recipe.
Ingredients you’ll need:
Herb de provence
Tools you’ll need:
Do I have to use a dutch oven?
A dutch oven will cook the pot roast with even, moist heat. You can achieve this in a roasting pan that has a tight-fitting lid as well. I prefer the stovetop to oven method and a dutch oven is a perfect pot for that type of cooking.
Can I freeze the leftovers?
You can absolutely freeze the leftovers in an air-tight container if you don’t plan on eating the leftovers in few days but I would highly recommend eating them soon because pot roast is known to taste even better the next day.
Can I use a different part of the meat?
Yes, you can use any cut of beef roasts such as chuck roast, round roast, or briskets. If you’re unsure of what cut to buy just ask the butcher department in your local grocery store and they will assist you with picking out the correct cut of meat.
- 3 lbs Chuck roast
- 3 tsp of Kosher salt
- 1 tsp Black pepper
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 1 tbsp Herb de provence
- 1 large white onion, roughly chopped
- 16 oz of baby carrot
- 5 large cloves of garlic, minced
- 1 tbsp brown Sugar
- 1 tbsp balsamic Vinegar
- 1 tbsp Worcestershire sauce
- 2 cups of beef broth, or enough to barely cover the top of the roast
- 2 sprigs of fresh rosemary
- 1 sprig of fresh thyme
- 1 sprig of fresh parsley
- 2 tbsp of olive oil
- 2 tbsp cornstarch
- 1 tbsp tomato paste
- Heat oven to 375
- Wash and pat dry beef with paper towels
- Season liberally on both sides with salt, pepper, onion powder, garlic powder, and herb de provence
- In a 6 quart large dutch oven on medium heat, add olive oil, once hot sear chuck roast on each side for 5 minutes or until a golden-brown crust has formed. Be sure to brown the sides of the chuck roast as well. Do this by holding the roast with your tongs until browned
- Once the chuck roast is brown all over, remove from the heat and add onions and saute until fragrant about 2 minutes
- Next, add garlic and saute for 30 seconds
- To the garlic and onions, add brown sugar, tomato paste, and balsamic vinegar, stir until everything is well incorporated and fragrant
- Add roast back to the pot and turn down the heat to low
- Add in the beef broth and bring it to the top of the pot roast. You don’t want the roast swimming in broth, just enough to cover the top of the roast slightly
- To the top of the roast add carrots and fresh rosemary, thyme, and parsley
- Add a pinch of salt and pepper to the top and cover with the lid.
- Turn off the stove and place the dutch oven in the oven and cook for two and half hours or until meat is easily shreddable by a fork and tender
- Remove dutch oven once the meat is cooked to your liking and allow it to cool by removing the meat from the liquid
- Skim the fat off the top of the liquid and reduce it on medium heat
- In a separate container, mix 2 tbsp of cornstarch with 4 tbsp of liquid from the pot and mix until smooth
- Add the cornstarch slurry back to the gravy and continue to reduce until thick about 3 minutes
- Season the gravy to taste with salt, pepper, and Worcestershire sauce and serve it alongside the pot roast
You can make this in the slower cooker by first searing the meat then adding it to the slowcooker with all the ingredients and cooking on low for 8-12 hours or high for 4 hours. You will need to reduce the gravy separately in a sauce pan once the cooking is done.
P.S. Check out my last recipe here.